Red cabbage slaw with griddled chicken

• Dijon mustard↗2 tbsp tbsp
• garlic clove↗1

  finely chopped

• golden caster sugar↗1 tsp tsp
• olive oil↗6 tbsp tbsp

  plus extra for drizzling

• red cabbage↗300g g

  finely sliced

• boneless chicken breast fillets↗4

  skin on

• chicory↗1-2 heads of

  separated

• cannellini beans↗410g can g

  drained and rinsed

Step-by-step instructions

1. 1

   Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).

2. 2

   Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it’s crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.

3. 3

   Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.