Caribbean Chicken & Corn Slaw
with Coconut-Sweet Chilli Dressing
- Eggs
- Soy
Ingredients
1 sachet
Coriander
1 tin
Sweetcorn
320 g
Chicken Breast
1
Baby Broccoli
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
g
Chicken Breast Strips
Nutrition Values
Cooking Steps
If you've swapped to chicken breast, cut chicken breast into 2cm chunks. Cook before baby broccoli, in large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Continue as above.
• While the baby broccoli and pork are cooking, roughly chop coriander. Drain the sweetcorn. • In a large bowl, combine coriander, slaw mix and sweetcorn.
• Divide garlic aioli, a drizzle of olive oil and a generous pinch of salt and pepper between two separate containers. Stir to combine. • Top with corn slaw. Refrigerate.
TIP: Keeping the pork and slaw separate helps keep the slaw fresh!
• When you're ready for lunch, microwave pork and baby broccoli in 30 second bursts until piping hot. • Toss slaw to combine. Top with baby broccoli and pulled pork to serve. Enjoy!
