Chicken, fennel and grilled red cabbage slaw

Serves: 4
Time to make: 30 mins

Total cost: $ 23.60 / $ 5.90 per serve

(at time of publication)

Ingredients

oil spray
½ red cabbage, cut into wedges
2 bulbs fennel, shaved
1 pear, finely sliced
2 parsnips, peeled and grated
1 carrot, grated
⅓ cup roughly chopped, toasted mixed nuts
small handful fresh marjoram or oregano
500g chicken breasts, cooked then shredded
juice of 1 lemon
1 tablespoon sesame oil
1 tablespoon olive oil

Instructions

1 Spray barbecue plate or grill pan with oil and heat to high. Char cabbage wedges for 2 minutes either side to give a nice smoky flavour.

2 In a large bowl, add fennel, pear, parsnips, carrot, mixed nuts and marjoram. Add cooked chicken and squeeze over lemon juice. Add sesame and olive oil and toss gently. Add cabbage wedges and toss again.

3 Divide between 4 serving bowls and serve.

Nutrition Info (per serve)

Kilojoules 1800kJ

Calories 431cal

Protein 35g

Total fat 19g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 17g

Dietary fibre 13g

Sodium 180mg

Calcium 160mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.