Coriander chicken with Asian coleslaw

Recipe: Coriander chicken with Asian coleslaw


  • 1 bunch coriander
  • 2 garlic cloves, sliced
  • 2cm piece ginger, peeled, grated
  • 3 teaspoons soy sauce
  • 12 chicken tenderloins, tendons removed
  • 250g Chinese cabbage, shredded
  • 2 carrots, coarsely grated
  • 1 red capsicum, quartered, thinly sliced
  • 4 green onions, sliced
  • 1/4 cup honey soy 99% fat-free salad dressing
  • olive oil cooking spray


  1. Roughly chop half the coriander leaves and stems. Place in a food processor with garlic, ginger and soy sauce. Process until well combined. Transfer to a ceramic bowl. Season wih salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 2 hours to marinate.
  2. Remove leaves from remaining coriander. Place two-thirds of coriander leaves in a large bowl with cabbage, carrot, capsicum and onion. Drizzle with honey soy dressing. Toss until well combined. Preheat a barbecue grill or chargrill pan on high heat.
  3. Reduce heat to medium-high. Lightly spray chicken with oil. Cook for 2 minutes each side or until golden and cooked through. Slice chicken diagonally. Divide salad between bowls. Top with chicken. Sprinkle with remaining coriander leaves. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)