Eat Well
Chicken and pineapple coleslaw with coconut lime dressing

Serving Size

Serves 1

Ingredients

100 g lean grilled or poached chicken breast
1 carrot grated
150 g thinly sliced Savoy cabbage
100 g chopped pineapple
1 spring onion, sliced
2 tablespoons coriander chopped
2 tablespoons chopped mint

Coconut lime dressing
60 ml low fat coconut milk
Juice from 2 limes
1–2 tablespoons fish sauce
1 teaspoon honey, grated palm sugar or soft brown sugar

Instructions

Shred the chicken. Combine the chicken with the carrot, cabbage, pineapple spring onion, coriander and mint.

Mix together the dressing ingredients. Adjust to taste if necessary. Pour over the salad and mix well. Serve in bowls.

Note

This salad is delicious with king prawns steamed white fish or crab. Vegetarians can replace the chicken with Soya beans or firm shredded tofu.

Teresa Cutter — the healthy chef © 2007

• Chicken burgers with macadamia nut and lemon
• Poached chicken with wok tossed snow peas
• The healthy sandwich
• Buckwheat pancakes with banana and blueberries
• Poached white fish with lemon scented garden herbs and ratitouille
• Chicken and pineapple coleslaw with coconut lime dressing
• Healthy lunch box salads
• eat well Issue 4