Coleslaw With Chicken & Avo Dressing
Recipe: #32969
July 19, 2019
Categories: Salads, Main Dish Salad, Chicken, Cashew Nut, Cabbage, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full name of recipe is Coleslaw With Chicken & Avocado Dressing."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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