Grilled Chicken with Cranberry & Apple Bound Salad

For the Salad

• 3 Pieces Mini Chicken Fillet Breasts, Grilled/Sautéed & Basted With 1 dsp (0.3 Fl. oz.) Sweet Chilli Sauce
• 1 Slice of Crusty Bread
• 1 Handful of Mixed Leaves
• 10g (0.4 oz.) Chaucer Diced Apple
• 10g (0.4 oz.) s Chaucer Cranberry Slices
• 175g Coleslaw Mix (Or 1 Carrot, Grated, 60g (2.1 oz.) of White Cabbage, finely sliced & 1 sliced Celery Stick)
• 15g (0.5 oz.) Chaucer Ciabatta Sprinkle

For the Dressing

• 1 tbsp (0.5 Fl. Oz) Apple Juice
• 100g (3.5 Oz) Mayonnaise
• 1 tsp Whole Grain Mustard
• Salt & Black Pepper, to taste

• Step 1

  Make the dressing (if required) by combining all the ingredients well.

• Step 2

  In a bowl, combine Chaucer Apple, Chaucer Cranberry and Coleslaw Mix.

• Step 3

  Add the dressing and combine well.

• Step 4

  Lightly toast the bread and place a handful of leaves on the top.

• Step 5

  Pile up the bound salad on the leaves, and carefully place the chicken on the top.

• Step 6

  Garnish with Chaucer Ciabatta Sprinkles.