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