Chicken and coleslaw salad with avocado

Recipes / Salads

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

Recipe «Chicken and coleslaw salad with avocado» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.