Parmesan chicken butties with red cabbage slaw recipe | Sainsbury`s Magazine
You can easily double the quantities for the slaw; it keeps in the fridge for up to four days and is great for impromptu barbecues
Ingredients
- 2 chicken breast fillets (300g)
- 40g Parmesan, very finely grated
- 1 ½ tbsp olive oil
- zest and juice of 1 lemon
- 3 tbsp light mayonnaise
- 150g red cabbage
- 1 large carrot
- 2 spring onions
- 2 tbsp chopped parsley
- 2 soft white rolls
- a handful of shredded Romaine lettuce
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