Red cabbage slaw with griddled chicken

This tangy dish is a breeze

  • Ready in 25-30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 414
  • fat 22g
  • saturates 4g
  • carbs 18g
  • sugars 1g
  • fibre 6g
  • protein 37g
  • salt 1.78g


  • 2 tbsp Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 tsp golden caster sugar
  • 6 tbsp olive oil, plus extra for drizzling
  • 300g red cabbages, finely sliced
  • 4 boneless chicken breast fillets, skin on
  • 1-2 heads of chicory, separated
  • 410g can cannellini beans, drained and rinsed


Give it a twist
For an even healthier version, steam skinless chicken breasts for 8-10 minutes instead of griddling.


  1. Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).

  2. Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it’s crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.

  3. Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.

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