chicken + tangy coleslaw open sandwich
Author: anél potgieter
Serves: 2
- 4 Slices of bread
- 300g Crumbed chicken pieces / steaklets
- Coleslaw
- 50g White cabbage, finely sliced
- 50g Red cabbage, finely sliced
- 2 Spring onions or salad onions, chopped
- 2 Baby fennel bulbs, finely sliced
- 40g Mung bean sprouts or any sprouts
- 1 Red chilli, chopped
- 10 g Parsley, chopped
- 10g Flavourburst micro leaf salad (optional)
- Salad dressing
- 1 Tbsp Dijon Mustard
- 3 Tbsp Sherry vinegar
- 10g Parsley, chopped
- ½ tsp Salt
- Large pinch of milled black pepper
- ¼ Cup olive oil
- Preheat your oven to 200 °C and bake the crumbed chicken pieces for 20 minutes – or as per the instructions indicated on the packet.
- Mix all the coleslaw ingredients together.
- Mix the salad dressing ingredients together and drizzle over coleslaw. Mix well and make sure you coat all of the coleslaw. Season to taste.
- Place the just fried or oven baked chicken pieces onto your bread and top it with the coleslaw.
- Note: I don’t butter my bread but you can if you want to.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=5906
3.4.3177