Chicken with kale and chickpea slaw
Skinless chicken breast
Vegetable slaw, without dressing
300 g, kaleslaw variety
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
100 g, baby
Reduced fat feta cheese
100 g, crumbled
Freshly squeezed orange juice
Whole grain mustard
1 x 3 second spray(s)
- 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.
- Meanwhile, place kaleslaw, chickpeas, rocket and feta in a large bowl. Toss to combine.
- 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.