Chicken sandwiches with slim Coleslaw

Name: Chicken sandwiches with slim Coleslaw
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 2 Garlic cloves; 200 g Buttermilk; 100 g Buttermilk; 1-2 TEASPOONS Chili sauce; 250 g White cabbage; 1 Carrot; 2 Spring onions; 3 Stem/s Mint and parsley; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp salt, pepper; 1 TABLESPOON Olive oil; 8 small slices of farmhouse bread; 2 TABLESPOONS Yoghurt salad cream

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Buttermilk contains lecithin, which is important for good brain function. So it's pretty smart to use it wastefully - as a marinade and in dressings

COOK TIME
45 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
2 Garlic cloves
200 g Buttermilk
100 g Buttermilk
1-2 TEASPOONS Chili sauce
250 g White cabbage
1 Carrot
2 Spring onions
3 Stem/s Mint and parsley
1-2 TABLESPOONS Lime juice
7-10 Tbsp salt, pepper
1 TABLESPOON Olive oil
8 small slices of farmhouse bread
2 TABLESPOONS Yoghurt salad cream

Directions

1
Wash the meat and dab dry. Peel and chop the garlic. Mix 200 g buttermilk, chilli sauce and half the garlic. Marinate the meat in it for about 45 minutes.
2
For the Coleslaw cabbage clean, wash and cut into fine strips from the stalk. Peel, wash and cut the carrot into strips. Clean and wash spring onions and cut them into rings. Wash herbs, pluck off leaves and chop. Mix 100 g buttermilk, rest garlic, lime juice, salt and pepper. Mix the dressing with the prepared salad ingredients.
3
Dab meat dry. Season with salt. Fry in hot oil while turning for 12-15 minutes.
4
In the meantime, toast the slices of bread one after the other in the toaster. Spread 4 slices of bread with salad cream. Cut the meat into thick slices and spread on the breads with Coleslaw. Place 1 slice of bread on each. Serve with chilli sauce as desired.