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Photo of Chicken & chickpea slaw by WW

Chicken & chickpea slaw

2
Point(s)
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.

Notes

Finely shredding the kale means you don’t need to soften or massage it. Just be sure to remove any tough stalks

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