• 2 large chicken breasts
  • 1 1/2 tbsp cajun seasoning
  • 3 tbsp olive oil 
  • 1/4 small white or red cabbage, very thinly sliced (approx 200g)
  • 2 large carrots, coarsely grated (approx 140g)
  • 1 bunch spring onions, green part thinly slices, white part cut into 4cm lengths (100g)
  • 80g low reduced sour cream
  • 2 tsp Dijon mustard
  • 1 tbsp cider or white wine vinegar

To serve

  • 4 burger rolls
  • a dash of sriracha or other hot sauce (optional)


  1. 1

    Flatten out the chicken breasts to about 3-4cm with a rolling pin in baking paper or a freezer bag, then cut each breast in half to give 4 servings

  2. 2

    Coat with 1 tbsp olive oil and the Cajun seasoning and put to one side

  3. 3

    Mix the carrot, cabbage and green part of the spring onion with the sour cream, mustard and vinegar, and add a pinch of salt. Put it to one side

  4. 4

    Cook the chicken for 3-5 minute each side in the remaining olive oil until cooked through, adding the white parts of the spring onions for the last 3 minutes to wilt and slightly colour. Lightly toast the buns

  5. 5

    Fill the buns with the salad and top with the chicken and spring onions. Add a dash of hot sauce if you fancy. 

Nutritional Details

Each serving provides
  • Energy 1599kj 382kcal 19%
  • Fat 15.0g 21%
  • Saturates 3.4g 17%
  • Sugars 7.5g 8%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

36.0g carbohydrate 5.7g fibre 23.0g protein One of your 5 a day

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