Avocado, roast chicken and basil coleslaw

Fresh, light and tasty – the perfect light lunch.

Serves 4 | Prep 20 min | Cook 20 min

Ingredients

2 large bone-in chicken breasts

2 tbsp (30ml) olive or avocado oil

salt and pepper

juice of 1 lemon

For the coleslaw

2 small white cabbages (depending on your taste), shredded

1 small red cabbage, shredded

3 spring onions, thinly sliced

1 large avocado, chopped

handful fresh basil leaves

handful fresh mint

For the dressing

1 cup (250ml) sour cream

2 tbsp (30ml) olive or avocado oil

handful fresh basil leaves

juice of ½ a lemon

Method

Preheat the oven to 200°C. Place the chicken in a baking dish. Drizzle with oil, season well and add the lemon juice. Bake for 15-20 minutes or until the chicken is cooked and the skin crisp. Remove from the oven and cool slightly before removing the meat from the bones. Slice thinly and set aside.

For the coleslaw, place thecabbage, onion, avocado, basil and mint in a large bowl and top with the chicken.

Place all the dressing ingredients in a blender and season well. Blend until all the basil has been chopped. Adjust seasoning.

Pour the dressing over the salad before serving.

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