chicken and vegetables in a bowl

chicken slaw

As soon as I made this recipe, I immediately had requests from friends and family to know what I’d used as they all couldn’t get enough of it. This slaw is perfect for a light lunch or summer evening meal.


2 organic chicken breasts

945ml chicken stock

1 tbsp grated ginger

4 garlic cloves

1 lemongrass stalk

2 tbsp lime juice

1 tbsp tamari

1 tbsp fish sauce

1 tbsp organic maple syrup

1 tbsp ginger

1 garlic clove

8 cups green cabbage, shredded

2 cups red cabbage, shredded

1 carrot, grated

1 red pepper, julienned

1 cup bean sprouts

1/2 cup basil, mint and coriander

In a bowl, combine the chicken breasts with the chicken stock, grated ginger, garlic cloves and lemongrass stalk. Place in a saucepan and simmer for 15 minutes until cooked. Transfer to a plate and allow to cool, then shred.

Combine the ingredients for the dressing together in a glass jar. In a bowl, mix together the slaw ingredients. Bring all the ingredients together in a bowl and serve.

Sugar Safe Tips:
This dressing is much healthier than a shop bought dressing, which are often packed with added sweeteners.

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