4 x 150 g chicken breast fillets
Salt and pepper, to taste
100 g dried egg noodles
600 g broccoli, cut into wedges, thinly sliced
300 g red cabbage, finely shredded
2 carrots, peeled and shredded
⅓ cup slivered almonds, toasted
4 green spring onions, thinly sliced
1 cup mayonnaise
¼ cup soy sauce
1 ½ finely grated fresh ginger
- Cut each breast lengthways into three even strips. Season with salt and pepper.
- Cook noodles according to packet directions. Add broccoli in last 30 seconds of cooking. Drain. Rinse under cold water. Drain.
- To make dressing, whisk all ingredients together in a large bowl. Add noodles, broccoli, cabbage and carrots. Toss well. Sprinkle over almonds and onions.
- Heat an oiled grill plate over a medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until cooked.
- Serve over slaw.