Chicken and coleslaw salad with avocado

Cooking Salads Chicken and coleslaw salad with avocado

Crisp cabbage and snow peas add a satisfying crunch to this low-fat salad, while fresh basil gives it extra flavour.

Lables: Low carb Low kilojoule Fish free Gluten free Shellfish free Wheat free
  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.

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70g Great Lakes Sun-Dried Tomatoes
85g 97 per cent fat-free mayonnaise
1 tbsp wholegrain mustard
60ml fresh lemon juice
2 tbsp hot water
400g pkt Coleslaw
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

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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