Juice of half a lemon
1 x tablespoon Crushed Garlic
1/2 x teaspoon Crushed Ginger
2 x teaspoons Soy Sauce (optional)
A dash of Sesame Oil
Cracked Pepper to taste
1/2 Wombok Cabbage
1 x baby Fennel bulb
1/2 x large Spanish (purple onion)
1 x bunch fresh Coriander
1/2 x bunch fresh Mint
1/2 cup Slivered Almonds
Juice of 2 x Fresh Limes
2 x teaspoons Rice Wine Vinegar (optional)
2-3 tablespoons Extra Virgin Olive Oil
2 x teaspoons Natvia
1-2 teaspoons Sesame Oil (to your taste)
1-2 teaspoons Soy Sauce (optional)
Cracked pepper (to your taste)
Combine all ingredients in a bowl and whisk together. Marinate your chicken breast for approximately 15-20 mins before cooking.
This will marinate up to 4-5 chicken breasts. To cook, we used a non-stick griddle pan however you can use whatever fry pan you have available.
Finely slice cabbage, fennel and onion and place in a large salad bowl. Chop coriander and mint finely and add to bowl. With your hands, gently combine and mix ingredients together.
Heat a non-stick pan and place almonds in. Gently toss until they become lightly toasted (golden in colour). Allow to cool in pan before adding them to the salad and stir through.
For the dressing, simply combine all ingredients in a bowl and whisk together. Pour over salad and toss.
Serve chicken alongside Asian-Slaw and with 1/4 Avocado.