1 bunch coriander
2 garlic cloves, sliced
2cm piece ginger, peeled, grated
3 tspns soy sauce
500g chicken breast fillet (all fat removed)
250g Chinese cabbage, shredded
2 carrots coarsely grated
1 red capsicum, quartered, thinly sliced
4 green onions, sliced
1/4 cup honey soy 99% fat free salad dressing
MCT Oil for cooking
Roughly chop half the coriander leaves and stems. Place in a food processor with garlic, ginger
and soy sauce. Process until well combined. Transfer to a ceramic bowl. Season with salt and
pepper. Add chicken and turn to coat. Cover and refrigerate for 2 hours to marinate. Remove
leaves from remaining coriander. Place two thirds of coriander leaves in a large bowl with
cabbage, carrot, capsicum and onion. Drizzle with honey soy dressing. Toss until well combined.
Preheat a barbecue grill or char grill pan on high heat. Reduce heat to medium high. Lightly coat
chicken with MCT Oil. Cook for 2 minutes each side or until golden and cooked through. Slice
chicken diagonally. Divide salad between bowls. Top with chicken. Sprinkle with remaining
coriander leaves. Serve.
2 garlic cloves, sliced
2cm piece ginger, peeled, grated
3 tspns soy sauce
500g chicken breast fillet (all fat removed)
250g Chinese cabbage, shredded
2 carrots coarsely grated
1 red capsicum, quartered, thinly sliced
4 green onions, sliced
1/4 cup honey soy 99% fat free salad dressing
MCT Oil for cooking
Roughly chop half the coriander leaves and stems. Place in a food processor with garlic, ginger
and soy sauce. Process until well combined. Transfer to a ceramic bowl. Season with salt and
pepper. Add chicken and turn to coat. Cover and refrigerate for 2 hours to marinate. Remove
leaves from remaining coriander. Place two thirds of coriander leaves in a large bowl with
cabbage, carrot, capsicum and onion. Drizzle with honey soy dressing. Toss until well combined.
Preheat a barbecue grill or char grill pan on high heat. Reduce heat to medium high. Lightly coat
chicken with MCT Oil. Cook for 2 minutes each side or until golden and cooked through. Slice
chicken diagonally. Divide salad between bowls. Top with chicken. Sprinkle with remaining
coriander leaves. Serve.
Little Leakers
Coriander Chicken With Asian Coleslaw
