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Coriander chicken with Asian coleslaw
Coriander chicken with Asian coleslaw
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Prep Time:
150 minutes
Cook Time:
4 minutes
Total Time:
154 minutes
Savor succulent char-grilled chicken with zesty Asian coleslaw - a guilt-free delight!
Ingredients:
  • 1 bunch coriander
  • 2 garlic cloves, sliced
  • 2cm piece ginger, peeled, grated
  • 15.90 gm soy sauce
  • 12 chicken tenderloins, tendons removed
  • 250g Chinese cabbage, shredded
  • 2 carrots, coarsely grated
  • 1 red capsicum, quartered, thinly sliced
  • 4 green onions, sliced
  • 66.25 gm honey soy salad dressing
  • olive oil cooking spray
Instructions:
  • Chop half of the coriander leaves and stems, then blend them with garlic, ginger, and soy sauce until smooth. Transfer the mixture to a bowl, season with salt and pepper, then add chicken and evenly coat. Refrigerate for 2 hours to marinate.
  • Prepare the coriander by removing the leaves. In a large bowl, combine two-thirds of the coriander leaves with cabbage, carrot, capsicum, and onion. Drizzle the mixture with honey soy dressing and toss until everything is well combined.
  • Preheat a barbecue grill or chargrill pan over high heat, then adjust to medium-high. Lightly coat the chicken with oil and grill for 2 minutes on each side until golden and fully cooked. Slice the chicken diagonally before serving.
  • Divide the vibrant salad among bowls, layer with succulent chicken, sprinkle with the remaining fresh coriander leaves, and serve.

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