Jerk Chicken and Winter Slaw

  • 250g red cabbage, finely shredded
  • 250g white cabbage, finely shredded
  • 1 large carrot, peeled and coarsely grated
  • 100g radishes by Sainsbury’s, thinly sliced
  • ½ x 31g pack fresh coriander by Sainsbury’s, washed and roughly chopped
  • 175g Greek style natural yogurt by Sainsbury’s
  • Zest and juice of 1 lime
  • 2-3 tsp spicy jerk paste by Sainsbury’s
  • 300g leftover roast chicken, shredded
  • ½ x 400g Sainsbury’s bakery white baguette, to serve

In a bowl, mix together the cabbages, carrot, radishes, coriander, yogurt, lime zest and juice. Season well and set aside.

Heat the jerk paste in a frying pan with 3 tablspoon of water. Add the chicken and cook over a medium heat for 4-5 minutes until piping hot.

Serve with the coleslaw and crusty bread.

Recipe courtesy of Sainsbury's

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