Coleslaw With Chicken & Avo Dressing

2
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full name of recipe is Coleslaw With Chicken & Avocado Dressing."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (549.3 g)
  • Calories 875.1
  • Total Fat - 44.2 g
  • Saturated Fat - 9 g
  • Cholesterol - 212.5 mg
  • Sodium - 654.5 mg
  • Total Carbohydrate - 34.7 g
  • Dietary Fiber - 8 g
  • Sugars - 12.1 g
  • Protein - 86.8 g
  • Calcium - 206.8 mg
  • Iron - 6 mg
  • Vitamin C - 69.4 mg
  • Thiamin - 0.4 mg

Step 1

Put the chicken breast in a saucepan and add the coconut cream and top up with water so the chicken is completely covered with liquid and bring to the boil, then reduced to a simmer and cook for 12 to 15 minutes, then remove and thinly slice or shred with a fork.

Step 2

In a separate bowl, combine both types of cabbage with the fennel, dill and parsley and toss to combine and then divide between 2 bowls.

Step 3

Top with the shredded chicken, radish, sunflower seeds, buckwheat groats and pumpkin seeds, and season with salt and pepper.

Step 4

To make the dressing, place the cashews in a bowl, cover with hot water and soak for 15 minutes.

Step 5

Meanwhile, put the avocado, lemon juice, oil, tahini and red wine vinegar in a food processor and season with salt and pepper and add 1/2 cup water.

Step 6

After cashews have cooled, drain and add the other ingredients and blitz until smooth and drizzle over salad.

Tips & Variations


No special items needed.

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