You'll be making this flavour-packed slaw all summer long.
Ingredients
- 1 Litre Campbell’s Real Stock chicken
- 2 chicken breast fillets
- 1 corncob husks removed silk removed
- 1 tsp extra virgin olive oil
- 1/2 cup whole-egg mayonnaise
- 1 tbs fresh tarragon chopped
- 1 tbs white wine vinegar
- 1 tsp Dijon mustard
- 2 cups red cabbage shredded
- 2 cups green cabbage shredded
- 2 carrots grated
- 3 spring onions thinly sliced
- 1 avocado sliced
- 1 spring onion *to serve *extra
- 1 pinch salt and pepper *to taste
Method
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Step 1Place stock in a medium saucepan. Bring to a simmer over medium-high heat. Add chicken (see note). Cook, uncovered, for 10 minutes. Turn off heat. Stand, uncovered, for 5 minutes. Remove chicken from poaching liquid and place on a plate. Discard poaching liquid. Rest chicken, covered, for 5 minutes. Shred chicken.
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Step 2Meanwhile, brush corn with oil. Heat a large frying pan over medium-high heat. Cook corn for 6 to 8 minutes, turning, until charred. Transfer to a large plate. Cut kernels from corn.
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Step 3Dressing: Combine mayonnaise, tarragon, vinegar, mustard and 2 tablespoons water in a large bowl. Season with salt and pepper. Reserve 1/3 of the dressing.
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Step 4Add cabbages, corn, carrot, spring onion and chicken to the dressing. Toss to combine. Transfer to a large serving platter. Top with avocado. Drizzle with reserved dressing. Serve sprinkled with extra spring onion.
Recipe Notes
Ensure chicken is completely covered with stock.
This recipe was created by Amira Georgy for Best Recipes.
If you like the sound of this recipe, you might also like this Healthier Summer Carbonara.
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