Ingredients
- 1 Tbsp(15ml) curry powder
- 3 skinless chicken breasts
- seasoning
- 3 Tbsp(45ml) olive oil
- 400g of mixed slaw
- 1⁄2 cup(125ml) Nola Tangy Mayonnaise
- 1⁄2 cucumber shaved into ribbons
- 2 avocados
- 1⁄4 cup(60ml) of store bought sweet pink pickled onions
- 1⁄2 cup(125ml) salted peanuts, crushed
Method
- Preheat the oven to 180°C.
- Rub the spice over the chicken and season well.
- Drizzle with the oil and place onto a lined baking tray.
- Grill in the oven for 20 minutes or until cooked through.
- Leave to cool and shred.
- Mix with the slaw and mayo and top with the cucumber, avocado, onions and peanuts.
