Chicken 'n' Slaw

Serves: 2 x 2 block meals

Ingredients

4oz / 113g Indian spiced chicken (4 blocks protein)

2 1/4 cups / approx 175g raw white cabbage, thinly sliced (1 block carb)
1 1/4 cups / approx 130g raw green pepper, thinly sliced (1 block carb)
1 cup / approx 110g raw celery, finely diced (1/2 block carb)
3/4 cup / approx 145g grapes, halved (1 1/2 blocks carb)
2 spring onions, for garnish

For the dressing

4 Tsp mayo light (4 blocks fat)
1/2 Tsp dijon mustard
1/2 Tsp creamed horseradish
1/4 Tsp Tabasco sauce
2 Tsp red wine vinegar
Pinch cayene pepper
1 Tbsp chopped fresh dill
Salt & Pepper, to taste

1) Finely slice cabbage, pepper and spring onions. Chop celery and grapes.
2) Combine all dressing ingredients in a seperate bowl.
3) When ready to serve, mix dressing into veg. If you need to make the dressing go futher add a splash of olive oil (remember this will add to the number of fat blocks).
4) Garnish with spring onions and extra dill. Divide into 2 equal sized portions and serve with warm Indian spiced chicken or a protein of your choice.

TIP: This tangy dressing would work well on different salad combos. Let me know what you come up with.