Burgers with spicy chicken and crunchy cabbage salad

Serves 4

• 4 PnP chicken breasts
• 15 ml (1 tbsp.) PnP extra virgin olive oil
• 5 ml (1 t) PnP chopped garlic
• 15 ml (1 tbsp.) PnP chopped ginger
• 1 PnP green chili, chopped
• grated zest of 1 lime
• 15 ml (1 tablespoon) soy sauce
• 15 ml (1 tbsp.) honey
• 2.5 ml (1/2 t) salt

Salad

• ½ small red PnP cabbage, finely chopped
• ½ small PnP green cabbage, finely chopped
• 1 PnP carrot, cut into thin strips
• ½ small red PnP onion, cut into fine rings
• 30 ml (2 tbsp.) PnP sweet chili sauce
• 30 ml (2 tbsp.) soy sauce
• Handful PnP coriander leaves
• 4 Full grain rolls, cut and buttered

1 Cut each chicken breast across through to have two identical halves. Mix the olive oil, garlic, ginger, chill, lime, soy sauce and honey. Marinate for 30 minutes.

2 Heat a griddle pan over high heat. Season the chicken with salt. Roast for 8 minutes on each side or until golden brown and cooked through.

3 Salad: Combine the cabbage, carrot, onion, sweet chill sauce, soy and coriander leaves in a large bowl.

4 Serve the chicken and cabbage salad on the rolls.