Crispy chicken & apple slaw

Breaded chicken needn’t be greasy – this oven-baked version with vegetable accompaniments is diet-friendly

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 331
  • fat 4g
  • saturates 1g
  • carbs 45g
  • sugars 12g
  • fibre 4g
  • protein 29g
  • salt 0.7g


  • ½ white cabbage, shredded
  • ½ small onion, finely sliced
  • 4 celery sticks, sliced
  • 2 Granny Smith apples, quartered, cored and thinly sliced
  • 1 tbsp white wine vinegar
  • 200g pot fat-free Greek yogurt
  • 2 cooked chicken breasts, thinly sliced
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 100g garlic and herb dried breadcrumbs
  • 4 frozen corn cobs
  • barbecue sauce, to serve


  1. Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.

  2. Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.

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