300 g skinless chicken breast fillet, trimmed of fat, split lengthways
160 g dried spiral pasta, cooked and drained
4 cups finely shredded white cabbage
2 carrots, peeled and finely grated
⅓ cup chopped flat-leaf parsley
⅓ cup 97% fat-free mayonnaise
⅓ cup freshly squeezed orange juice
- Preheat a chargrill to medium-high. Brush the chicken with a ½ teaspoon olive oil and season with pepper. Add chicken to chargrill and reduce heat to medium. Cook for 2 min on each side until cooked through. Transfer to a plate. Set aside for 2-3 min to rest.
- Shred chicken, place into a bowl and add cooked pasta, cabbage, carrot and parsley.
- To make dressing, combine mayo, orange juice and 1 teaspoon oil in a bowl. Season with pepper and whisk to combine. Add dressing to salad and toss.