Cooked - Crunchy Walnut Chicken With Seeded Rainbow Slaw

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Crunchy Walnut Chicken With Seeded Rainbow Slaw

2.0

1 small slice stale bread (we used sourdough)

30g walnut halves

2 skinless chicken breast fillets

4 tbsp mayonnaise

2 carrots, finely grated

¼ white cabbage, finely chopped

1 small raw beetroot, finely grated or chopped into matchsticks

3 salad onions, finely sliced

2 tbsp greek yoghurt

2 tbsp mixed seeds

1 small handful flat-leaf parsley (or other soft herbs), finely chopped (optional)

Preheat the oven to 200°C/180°C fan/gas 6. In a small food processor, blitz the bread and walnuts to a fine crumb.
Put the chicken in an oven dish, season, then spread 1 tbsp mayo over each breast. Scatter over the crumb, pressing gently to stick. Bake for 25 mins or until cooked through and golden.
Meanwhile, combine the carrot, cabbage, beetroot and salad onion in a mixing bowl. Add the yoghurt and remaining mayo and toss to combine. Fold through the mixed seeds and the flat-leaf parsley, if using.
Serve the chicken with the slaw. Leftover slaw will keep in a chilled airtight container for up to 3 days.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 117 weeks ago

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