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Chicken and coleslaw salad with avocado
Chicken and coleslaw salad with avocado
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Crunchy cabbage and snow peas elevate this low-fat salad with vibrant basil flavor.
Ingredients:
  • 70g (1/3 cup) Sun-Dried Tomatoes
  • 85g (1/3 cup) 97 per cent fat-free mayonnaise
  • 23.40 gm wholegrain mustard
  • 60ml (1/4 cup) fresh lemon juice
  • 40.00 gm hot water
  • 400g pkt Coleslaw
  • 100g snow peas, trimmed, thinly shredded
  • 175g shredded Roast Chicken
  • 125.00 ml torn fresh basil leaves
  • 1/2 small avocado, halved, stone removed, peeled, coarsely chopped
  • Fresh basil leaves, extra, to serve
Instructions:
  • In a small heatproof bowl, soak the tomatoes in boiling water for 5 minutes. Drain and thinly slice.
  • Combine mayonnaise, mustard, lemon juice, and water in a bowl, whisk until smooth. Season with salt and pepper.
  • Combine the coleslaw, snow peas, chicken, basil, and avocado in a bowl. Mix well. Add the tomato and dressing, then mix again.
  • Spoon the coleslaw mixture into individual serving dishes and garnish with a sprinkle of fresh basil before serving.

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