THE DAIRY KITCHEN
Chicken Salad Confetti Roll
By THE DAIRY KITCHEN
Preparation 10 MINS
Cooking 5 MINS
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Ingredients400g skinless chicken breast fillet
1/8 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
Substitute skinless BBQ chicken for the poached chicken.
Nutrition (per serve)
|Dietry Fibre (g)||6.7|
|Fat Total (g)||18.1|
- 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.