• Spray and Cook
  • 58 grams chicken breast
  • 20 grams cabbage
  • 3 tbsp(s) carrot, sliced
  • ½ spring onion
  • 1 tbsp lime juice
  • 1/2 tbsp coriander
  • 1 tbsp olive oil
  • 1 jalapeño pepper
  • ½ tsp sugar
  • pepper – black
  • For taste – salt
  • ¼ avocado
  • 10 grams peanuts


  1. Coat a medium non-stick pan with Spray and Cook. Sauté the chicken about 6 to 7 minutes per side, or until cooked through. Allow to cool at room temperature, and chill for at least an hour.
  2. Meanwhile, shred cabbage such as green and red, carrots and spring onions. In a medium bowl, combine the cabbage, carrots, and spring onion and toss to combine. 
  3. In a small bowl, whisk together 1 tbsp lime juice, chopped coriander, olive oil, chopped jalapeño, sugar, black pepper, and salt.
  4. In a serving bowl, combine the cabbage mixture and dressing.
  5. Slice the chicken thinly and add to the cabbage mixture along with the avocado and toss again. Top with the peanuts. 
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* Results may vary from person to person