Skinny Coleslaw with chicken

Name: Skinny Coleslaw with chicken
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 7-10 Tbsp salt, cinnamon, pepper, sugar; 3 Chicken filets (approx. 500 g); 3 TABLESPOONS flaked almonds; 4 TABLESPOONS Salad cream (23 % fat); 2 TABLESPOONS Lemon juice; 2-3 Carrots; 500 g Red cabbage; 1 collar Chives; 100 g mild gorgonzola; 1 green-skinned apple (e.g. Granny Smith)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Low Carbler watch out! Here comes a true seducer who wraps crunchy carrots, nutrient-rich red cabbage and tender chicken around our fingers.

COOK TIME
35 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

7-10 Tbsp salt, cinnamon, pepper, sugar
3 Chicken filets (approx. 500 g)
3 TABLESPOONS flaked almonds
4 TABLESPOONS Salad cream (23 % fat)
2 TABLESPOONS Lemon juice
2-3 Carrots
500 g Red cabbage
1 collar Chives
100 g mild gorgonzola
1 green-skinned apple (e.g. Granny Smith)

Directions

1
Boil 600 ml of water with 1⁄2 teaspoons of salt, cinnamon and pepper. Wash the fillets, cover and cook for about 20 minutes. Take them out and let them cool down briefly.
2
Meanwhile roast the almonds and let them cool down. Stir salad cream with lemon juice and 1-2 tbsp. water until smooth. Season dressing with salt, pepper and sugar.
3
Peel and wash carrots and slice or cut them into long strips. Clean, wash and halve cabbage and cut into strips from the stalk. Wash chives, cut into long rolls. Crumble the gorgonzola. Wash the apple and slice it into strips all around, up to the core. Pluck the meat into pieces. Mix vegetables, chives, cheese, apple, chicken and dressing. Arrange and sprinkle with almonds.