Green Cabbage Slaw with Poached Chicken, Pickled Chilli & Black Garlic Dressing

I love a cabbage slaw of any kind. This one happens to be on the ‘lighter’ side, unlike the heavy-handed mayo situation you may find in a traditional coleslaw – bundles of finely shredded green cabbage with a quick pickled chilli, cucumber, loads of herbs, sweet currants, crumbled sheep’s feta and toasted seeds, that’s tossed it through a salty, yet ‘zingy’ black garlic dressing and topped with perfectly poached chicken for extra protein.

A great meal-prep friendly salad – just be sure to leave the dressing on the side until you are ready to serve. If you have the time to spare, you may prep the quick chilli pickle and poached chicken up to 24 hours in advance.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 10 Mins

Cook Time 40 Mins

Method

1
Add the green chilli to a small heat safe bowl. Place the white vinegar, water, caster sugar and 2 teaspoons of salt in a small saucepan. Slowly bring up to the boil, stirring occasionally to ensure the sugar and salt has dissolved. Once bubbling, carefully pour the pickling liquid over the chilli. Set aside for at least 30 minutes or ideally overnight.
2
Place the chicken into a large saucepan and cover with water. Add the remaining 2 teaspoons of salt, white peppercorns and the bay leaves. Slowly bring to a boil, then turn down to low simmer for 15 minutes. Remove the chicken from the water and allow it cool in the fridge and some of the poaching liquid.
3
Toast the pumpkin and sunflower seeds in a dry pan until golden and fragrant. Set aside.
4
Place all the ingredients for the black garlic dressing in a large bowl and whisk until combine.
5
To the bowl with the dressing, add the green cabbage, cucumber, mint, parsley, coriander, currants, feta, pickled chilli and the toasted seeds. Toss the slaw through the dressing, ensuring everything is well coated.
6
Remove the cooled chicken from the liquid and carve into 2cm thick slices.
7
Divide the slaw amongst bowls, topping with some slices of poached chicken and any leftover herbs. Finish with a little extra virgin olive oil and flakey salt. Serve immediately.