250 g coleslaw mix
200 g coarsely chopped, cooked skinless chicken breast fillets
75 g dried cranberries
3 celery sticks, thinly sliced
1 small red onion, finely chopped
80 ml buttermilk
80 ml free-range light mayonnaise
1 Tbsp honey
1 Tbsp apple cider vinegar
1 tsp mustard powder
freshly ground black pepper
120 g baby spinach leaves
- Put the coleslaw, chicken, cranberries, celery and onion in a large bowl. Toss to combine.
- Whisk the buttermilk, mayonnaise, honey, cider vinegar, mustard and pepper in a small bowl. Pour over salad and toss to coat. Cover and put in the fridge for at least 2 hours, or up to 24 hours to chill.
- To serve, toss the baby spinach into the salad.