Chicken and coleslaw salad with avocado
Prep 15 mins | No cooking | Serves 4
Ingredients
70g (1/3 cup) Sun-Dried Tomatoes
85g (1/3 cup) 97 per cent fat-free mayonnaise
1 tablespoon wholegrain mustard
60ml (1/4 cup) fresh lemon juice
2 tablespoons hot water
400g cabbage (can use a combination of green and purple)
100g snow peas, trimmed, thinly shredded
175g shredded Roast Chicken
1/2 cup torn fresh basil leaves
1/2 small avocado, halved, stone removed, peeled, coarsely chopped
Fresh basil leaves, extra, to serve
Method
1. Place the tomatoes in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain. Thinly slice.
2. Meanwhile, whisk together the mayonnaise, mustard, lemon juice and water in a bowl until well combined. Season with salt and pepper.
3. Place the coleslaw, snow peas, chicken, basil and avocado in a bowl. Toss to combine. Add the tomato and dressing, and toss to combine.
4. Divide the coleslaw mixture among serving dishes. Sprinkle with extra basil to serve.
Metabolic Jumpstart Exchanges / serve =
2 Veg + 0.5 Protein + 2 Oil + 0.5 Extra
1108kJ / 265Cal
For more information on Metabolic Jumpstart, click here to contact us!
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