Chicken & chickpea slaw
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This fuss-free rainbow salad is packed with flavour and texture. Set it centre stage for a laid-back lunch or light evening meal
Ingredients
Chicken breast, skinless, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Chickpeas, cooked
1 can(s), large, drained
Kale, raw
100 g, finely shredded
Rocket
100 g, wild
Carrots, raw
1 medium, peeled and finely shredded
Cabbage
100 g, red, finely shredded
Light feta cheese
100 g
Low Fat Salad Dressing
40 ml, garlic & chive
Instructions
1
Place a nonstick pan over a medium-high heat. Lightly mist the chicken with cooking spray and season well. Place the chicken in the pan and cook for 5-6 minutes on each side or until cooked through. Transfer to a plate and cover with foil. Leave to rest for 5 minutes before thinly slicing.
2
Meanwhile, place the chickpeas, kale, rocket, carrot, cabbage and feta in a large bowl. Toss to combine.
3
To serve, pile the slaw onto a large serving plate and top with the chicken. Finish off with a drizzle of the WW dressing.
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