Honey Mustard Chicken & Broccoli Slawby Elissa Jewell on October 2, 2015
Honey Mustard Chicken & Broccoli Slaw
with sweet potato chips and hot sauce
- 80g raw broccoli, chopped finely
- 120g raw sweet potato, shaved or very thinly sliced
- 300g raw green cabbage, finely shaved
- 1 teaspoon each of honey and wholegrain mustard
- 80g cooked chicken breast, shredded
Line a plate with baking paper and place the sweet potato slices on top. Season with salt and pepper before microwaving on high for 3-4 minutes or until the sweet potato is crunchy and crisp. Leave to one side to cool.
Combine the broccoli, cabbage and chicken in a large bowl and toss well.
Heat the honey gently before mixing through the mustard and combining in the salad bowl.
Serve the salad by layering with half the chips, then the chicken coleslaw, then some more chips on top. Serve with your choice of low calorie hotsauce.
Prep & Cook Time: 10-15 minutes prep time if using pre-cooked chicken
Contest Diet Friendly
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