Ingredients
- 1 tbsp of cornflour
- 3 tbsp of extra virgin olive oil, plus 4 tbsp for the dressing
- 300 g of red cabbage, shredded
- 100 g of radishes, thinly sliced
- 5 spring onions, finely sliced
- 1 tsp of dijon mustard, for the dressing
- 2 tbsp of cider or white wine vinegar, for the dressing
- 1 tsp of honey or sugar, for the dressing
- 2 chicken breast fillets
- 1 bunch of flat-leaf parsley, leaves picked
Method
Step 1
Lay the chicken on a board and bash with a rolling pin until roughly half cm thick.Step 2
Dust the flattened chicken with the cornflour and season.Step 3
In a large non-stick pan add the oil and, on a medium heat, cook the chicken for around 4 mins each side, until golden and cooked through. Remove from the heat and set aside.Step 4
In a large bowl add the cabbage, radishes, spring onions and parsley leaves.Step 5
In a separate bowl, whisk the dressing with a little seasoning, then mix this through the slaw, coating everything really well.Step 6
Slice the chicken into thin slices and serve on to plates with the slaw.