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.
