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Chicken and Sesame Coleslaw

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  • 4 Serves
  • 20 minutes
  • 30 minutes
Healthy Living

Leftover chicken from a BBQ or Sunday dinner? Shred it for this salad to create an easy, nutritious midweek meal.

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Ingredients

4 Serves*
2 x 250g chicken breasts
1 cup brown rice, cooked
150 g savoy cabbage, shredded
70 g ed cabbage, shredded
1 spring onion, sliced
1 cucumber, julienned with a mandolin or sliced into strips
1 tbsp sesame seeds, toasted
1/2 cup coriander, chopped and extra for garnish
Poaching liquid
coriander roots, washed
spring onion tops
3 slices of ginger
1 tsp whole peppercorns
1 tbsp salt
Sesame dressing
1/4 cup tahini
2 tbsp sesame oil
1/2 avocado
2 tbsp apple cider vinegar
1 tsp salt
1 tbsp chilli oil (optional)
1 garlic clove, crushed
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a saucepan over medium high heat, place salt, peppercorns, ginger and spring onion tops, coriander roots and bring it to a boil. Let this gently boil for a few minutes so the water is infused with the spices then place the chicken breasts in. Bring it back to a boil, with the lid on and take it off the heat. Let it poach for 20-30 minutes in the water. Remove chicken from the poaching liquid and place on a chopping board and dice or shred. Tip: you can reserve the poaching liquid to thin out the sesame dressing
  2. In a blender, process the avocado, garlic, soy, sesame oil, tahini and vinegar until smooth and creamy. Add one tablespoon of water (or poaching liquid) at a time to loosen the dressing to your desired consistency. Set aside.
  3. In a large bowl, place the cabbages, chopped coriander, cucumber, spring onions, chicken and drizzle the dressing and toss well. Transfer to a serving platter, and sprinkle with toasted sesame seeds and extra coriander on top.

More about this recipe

Nutrition per serving:
Calories 595.42kcal
Total Fat 39.16g
Carbs 29.82g
Sugars 3.4g
Protein 34.27g
Sodium 878.6mg
Fibre 6.44g

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