Chicken & goatʼs cheese sandwich with purple slaw

Serves 2
For the slaw:
¼ red cabbage, shredded
1 tbsp Greek yoghurt
3 tbsp mayonnaise
2 tsp white wine vinegar
Salt and black pepper

For the sandwiches:
4slices of sourdough
Olive oil, for brushing
Butter, for spreading
1handful of mixed leaves
½ red onion, finely sliced
200g roast chicken, shredded
70g goat’s cheese

To serve:
Chips, (optional)
  1. In a bowl, combine the red cabbage, yoghurt, mayonnaise and white wine vinegar. Season generously with salt and black pepper.
  2. Lightly brush the slices of sourdough with olive oil. Toast lightly in a hot pan or under the grill.
  3. Spread each slice with butter or mayonnaise. On two of the slices, layer up the leaves, red onion, roast chicken and slaw. Season with a little salt and a generous crack of black pepper, then finally crumble over the goat’s cheese.
  4. Sandwich together with the remaining slices of toast. Serve with chips, if desired

Note: Mayonnaise can be used as an alternative to butter, if you wish.

Per serving 746kcals, 43.7g fat (15.9g saturated), 46.2g carbs (5.6g sugars), 43.4g protein, 4.9g fibre, 0.823g sodium