Chicken with kale and chickpea slaw
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless chicken breast
500 g
Vegetable slaw, without dressing
300 g, kaleslaw variety
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Rocket
100 g, baby
Reduced fat feta cheese
100 g, crumbled
Olive oil
1 tbs
Freshly squeezed orange juice
2 tbs
Whole grain mustard
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat a chargrill or barbecue over medium-high heat. Lightly spray chicken with oil. Season with salt and pepper. Cook chicken for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest before thinly slicing.
2
Meanwhile, place kaleslaw, chickpeas, rocket and feta in a large bowl. Toss to combine.
3
Whisk oil, orange juice and mustard in a small bowl. Season with salt and pepper. Top salad with chicken and drizzle with the mustard dressing to serve.
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