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Crunchy Walnut Chicken with Seeded Rainbow Slaw

By OcadoLife
Switch up a breaded chicken breast with this budget-friendly Crunchy Walnut Chicken with Seeded Rainbow Slaw from nutritionist and author of Hungry Woman Pauline Cox. “Adding walnuts to the breadcrumb coating adds extra…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 small slice stale bread (we used sourdough)
  • 30g walnut halves
  • 2 skinless chicken breast fillets
  • 4 tbsp mayonnaise
  • 2 carrots, finely grated
  • 0.25 white cabbage, finely chopped
  • 1 small raw beetroot, finely grated or chopped into matchsticks
  • 3 salad onions, finely sliced
  • 2 tbsp greek yoghurt
  • 2 tbsp mixed seeds
  • 1 small handful flat-leaf parsley (or other soft herbs), finely chopped (optional)

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. In a small food processor, blitz the bread and walnuts to a fine crumb.

  2. Step 2

    Put the chicken in an oven dish, season, then spread 1 tbsp mayo over each breast. Scatter over the crumb, pressing gently to stick. Bake for 25 mins or until cooked through and golden.

  3. Step 3

    Meanwhile, combine the carrot, cabbage, beetroot and salad onion in a mixing bowl. Add the yoghurt and remaining mayo and toss to combine. Fold through the mixed seeds and the flat-leaf parsley, if using.

  4. Step 4

    Serve the chicken with the slaw. Leftover slaw will keep in a chilled airtight container for up to 3 days.