CHICKEN AND PICKLE SLAW
PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)
250g skinless chicken breast fillet, trimmed of fat, split in half lengthways through the middle Freshly ground black pepper
1 corn cob, husk and silk removed 2 cups finely shredded
red cabbage
1/2 red onion, very thinly sliced
50g baby cucumbers (pickled),
thinly sliced diagonally
1 small carrot, coarsely grated
30g baby spinach leaves, shredded
Smoked creamy dressing 2 Tbsp low-fat Greek-style
natural yoghurt
1 Tbsp fresh lemon juice 1 tsp olive oil
1/2 tsp smoked paprika
1 Preheat a chargrill pan on medium-high. Spray both sides of the chicken with cooking spray. Season with pepper. Add chicken to chargrill and reduce heat to medium. Cook for 2-3 minutes each side, or until cooked through. Transfer to a plate.
2 Meanwhile, place the corn in a shallow microwave safe dish with 60ml (1/4 cup) water. Cover and cook on high/100% for 4 minutes, or until cooked. Set aside for 5 minutes to cool. Use a sharp knife to cut the kernels off the cob. Transfer to a large bowl.
3 Shred or thinly slice chicken. Add to the bowl with corn. Add cabbage, onion, cucumber, carrot and spinach. Toss to combine.
4 To make the dressing, whisk all the ingredients in a small bowl. Season with pepper.
5 Divide the salad between shallow serving bowls. Drizzle with the dressing, to serve.