This clean, simple and low calorie dish hits all the notes. Grilled free range skinless chicken served with a great slaw: creamy, tangy and crunchy! Make the most of the Nashi while they are in season.
30 Minutes. Just 372 Calories Per Person. Gluten Free.
2 x 180g free range chicken breast
2 cloves of garlic
400g white cabbage
1 nashi pear
1 small red onion
40g whole egg mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon poppy seeds
In a mixing bowl, place chicken, crushed garlic, zest of the lemon and a drizzle of olive oil. Season with salt and pepper. Mix to coat well and set aside
Prepare slaw & make dressing
While the chicken is marinating, thinly slice cabbage and 1/3 onion (use a mandolin if you have one) and julienne the nashi pear (if you are time short grate the pear) and combine in a bowl. Finely chop chives and put to one side. Whisk cider vinegar, mayonnaise, salt and pepper together. Set aside.
Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Add lemon juice to the pan in the last 2 minutes of cooking. Remove from the pan, cover tightly with foil and rest for 2 minutes.
Dress slaw & serve
Sprinkle over chopped chives and poppy seeds. Toss to combine slaw and dressing. Slice chicken breast on angles into 1 cm strips across the grain.
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