Roast chicken, apple slaw and aioli baguette
Here's a great way to make use of roast chicken in a lighter way.
Apple mint slaw
|100 g||Cabbage, finely sliced|
|1||Granny smith apple, finely sliced|
|1||Red onion, small and finely sliced|
|2 Tbsp||Fresh mint, leaves, shredded|
|1 tsp||Caster sugar|
|1 to taste||Black pepper - ground|
|2 tsp||Dijon mustard|
|2 tsp||Caster sugar|
|1½ cups||Olive oil|
|½ Tbsp||Lemon, juice|
Baguette and chicken
1. To make the apple coleslaw; combine all the ingredients, cover and leave in the fridge for up to 4 days.
2. To make the aioli; put the garlic, salt, egg yolks, mustard and sugar into a food processor or blender.
3. Whizz until combined then drizzle in the olive oil and lemon juice. Check for seasoning and add a little boiling water if too thick.
4. Slice the baguette and pile with apple slaw, slices of roast chicken and spoonfuls of aioli.