Ingredients
12 total- ¼ white cabbage (100g), cored and finely shredded
- ½ granny smith apple (50g), cored and thinly sliced
- 100g celeriac, peeled and cut into matchsticks
- 70g mixed salad leaves
- 15g chives, finely chopped
- 15g flat-leaf parsley, finely chopped
- ½ lemon, juiced, plus 1 tbsp juice
- 2 roast chicken breast fillets, skin removed, shredded
- 1 tbsp mixed seeds, toasted
- 2 heaped tsp wholegrain mustard
- 2 tsp maple syrup (approx.)
- 2 tbsp extra-virgin olive oil
Method
3 stepsStep 1
Put the cabbage, apple, celeriac, salad leaves and half the chives and parsley in a large bowl. Add the 1 tbsp lemon juice and toss well.
Step 2
To make the dressing, put the mustard, maple syrup, olive oil and remaining lemon juice into a clean lidded jar, seal and shake to combine. Season with salt and freshly ground black pepper; adjust the sweetness with a little more maple syrup, if liked.
Step 3
Divide the cabbage mix between 2 plates or lunchboxes and top with the chicken, mixed seeds and remaining chives and parsley. If serving straight away, drizzle over the dressing; otherwise pack it in a separate container until needed – this will avoid soggy leaves. Keep chilled until ready to serve and eat within 2 days.