Shredded chicken salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2
  • 250 grams chicken breast
  • 500 grams dry slaw
  • ⅓ cup pesto
  1. Slice chicken breasts horizontally so you have thin pieces of chicken to cook.
  2. Heat the pan on medium high and add the chicken. I use a non stick frying pan to cook the chicken and don't use any oil to fry it, but you could use oil if you wish.
  3. Cook for 4 -5 minutes each side. This will give the chicken a crispy brown outer side. Cook for a shorter time if you like it less crispy.
  4. Place chicken into a large bowl and use two forks to shred the chicken.
  5. Add the dry slaw to the bowl and the pesto and toss well.
  6. Serve on a plate and enjoy.
If like me you are making this for yourself only, use half of all the ingredients to make up one serve of the salad. I keep the remaining halves separate and mix it just before I will serve the second portion for lunch. This is so I can reheat the chicken on its own and then add it to the dry slaw and pesto.
Recipe by Planning With Kids at