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This chicken coleslaw and crunchy crouton salad is the ideal mid-week meal - delicious, easy to make, delicious and full of loads of good stuff!

Serves: 1


  • ½ thickly sliced wholemeal bread
  • 1 tbsp olive oil
  • 25g chicken breast
  • 25g snow peas
  • 15g sun-dried tomatoes
  • 1 tbsp low-fat mayonnaise
  • 1 tsp wholegrain mustard
  • ½ lemon, juiced
  • 25g coleslaw mix
  • 60g corn kernels, cooked


  1. Pre heat oven to 150°C. Cut bread into cubes and place onto a baking tray lined with baking paper. Lightly brush with oil. Bake until golden brown and crunchy, turning once.
  2. Cook the chicken and set aside.
  3. Trim and slice the snow peas, and drain and slice the sundried tomatoes.
  4. Whisk together the mayonnaise, mustard, and lemon juice.
  5. Cut the chicken into thin strips and toss with the coleslaw, corn, snow peas, sundried tomatoes and dressing in a large bowl. Season with salt and pepper, top with croutons and serve.

If you're looking for nutrition guidance, make a booking with a Fernwood Food Coach, who can provide tailored advice and plans to support your goals and lifestyle.

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