THE DAIRY KITCHEN
Chicken Salad Confetti Roll
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
5 MINS
Looking for lunch inspiration?? Look no further!
Ingredients
400g skinless chicken breast fillet1/8 red cabbage, thinly sliced
1/8 green cabbage, thinly sliced
2 spring onions, thinly sliced
1 medium carrot, grated
1 cup reduced fat grated tasty cheese
2 tablespoons low fat salad dressing
1 tablespoon reduced fat dairy spread
4 white or sougdough rolls, split
Handy Tips
Substitute skinless BBQ chicken for the poached chicken.
Nutrition (per serve)
| Energy (kj) | 2016 |
| Sugars (g) | 7 |
| Protein (g) | 37.6 |
| Dietry Fibre (g) | 6.7 |
| Fat Total (g) | 18.1 |
| Sodium (mg) | 798 |
| Saturated (g) | 7.7 |
| Calcium (mg) | 332 |
| Carbohydrates (g) | 38.7 |
| Iron (mg) | 2.4 |
Method
- Place chicken in a small saucepan and cover with cold water. Bring to a gentle simmer over medium-low heat, reduce heat to low and simmer for 5-7 minutes. Remove from heat and stand for 5 minutes. Remove chicken from liquid and cool completely before slicing.
- Combine cabbage, onions, carrot,cheese and salad dressing in a small bowl.
- Spread rolls with dairy spread and fill with chicken and salad.
