Name: Red cabbage slaw with griddled chicken
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp Dijon mustard; 1 garlic clove finely chopped; 1 tsp golden caster sugar; 6 tbsp olive oil plus extra for drizzling; 300g red cabbage finely sliced; 4 boneless chicken breast fillets skin on; 1-2 heads of chicory separated; 410g can cannellini beans drained and rinsed

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Red cabbage slaw with griddled chicken

Red cabbage slaw with griddled chicken

Good Food team

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Serves 4

Easy

Total time: 30 mins

Ready in 25-30 mins

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp Dijon mustard
1 garlic clove

finely chopped
1 tsp golden caster sugar
6 tbsp olive oil

plus extra for drizzling
300g red cabbage

finely sliced
4 boneless chicken breast fillets

skin on
1-2 heads of chicory

separated
410g can cannellini beans

drained and rinsed

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Nutrition: per serving

kcal414
fat22g
saturates4g
carbs18g
sugars1g
fibre6g
protein37g
salt1.78g

Method

step 1

Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).
step 2

Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it’s crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.
step 3

Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.

RECIPE TIPS

GIVE IT A TWIST

For an even healthier version, steam skinless chicken breasts for 8-10 minutes instead of griddling.

Recipe from Good Food magazine, September 2004

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