OPINION: Chicken and coleslaw sandwich

Homemade salad dressing together with coleslaw and chicken makes for a tangy, rich and above all healthy meal.

Serves: 2
Preparation time: 15 minutes
Cooking time: 20 minutes


4 slices of bread
300g crumbed chicken pieces/steaklets
50g white cabbage, finely sliced
50g red cabbage, finely sliced
2 spring onions or salad onions, chopped
2 baby fennel bulbs, finely sliced
40g bean sprouts (or any sprouts)
1 red chilli, chopped
10g parsley, chopped
10g Flavourburst micro leaf salad (optional)
Salad dressing
1 tbsp Dijon mustard
3 tbsp sherry vinegar
10g parsley, chopped
½ tsp salt
large pinch of milled black pepper
¼ cup olive oil


1.  Preheat oven to 200 °C and bake the crumbed chicken pieces for 20 minutes – or as per the instructions indicated on the packet.
2.  Mix all the coleslaw ingredients together.
3.  Mix the salad dressing ingredients together and drizzle over coleslaw. Mix well and make sure you coat all of the coleslaw. Season to taste.
4.  Place the just fried or oven baked chicken pieces onto your bread and top it with the coleslaw.

Anél Potgieter is a food blogger and foodie enthusiast.

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