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Chicken with kale and chickpea slaw

Chicken with kale and chickpea slaw

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Skinless chicken breast

500 g

Vegetable slaw, without dressing

300 g, kaleslaw variety

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Rocket

100 g, baby

Reduced fat feta cheese

100 g, crumbled

Olive oil

1 tbs

Freshly squeezed orange juice

2 tbs

Whole grain mustard

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray chicken with oil. Season with salt and pepper. Cook chicken for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest before thinly slicing.
  2. Meanwhile, place kaleslaw, chickpeas, rocket and feta in a large bowl. Toss to combine.
  3. Whisk oil, orange juice and mustard in a small bowl. Season with salt and pepper. Top salad with chicken and drizzle with the mustard dressing to serve.

Notes

NOTE: Kale slaw is a mixture of shredded kale leaves, carrot, red cabbage, celery and beetroot. Find it in the fruit and veg department of most major supermarkets. Alternatively, buy a kale and baby salad leaves mix or any undressed coleslaw salad.

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