Roast chicken, apple slaw and aioli baguette
23/11/2011
Here's a great way to make use of roast chicken in a lighter way.
Apple mint slaw
(You can click on ingredients to see more related recipes)
| 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 tsp | Salt |
| 1 to taste | Black pepper - ground |
Aioli
| 2 cloves | Garlic |
| 1½ tsp | Salt |
| 3 | Eggs, yolks |
| 2 tsp | Dijon mustard |
| 2 tsp | Caster sugar |
| 1½ cups | Olive oil |
| ½ tbsp | Lemon, juice |
Baguette and chicken
Directions
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.
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