Serves 2
What You’ll Need:
- 2 small chicken breasts
- 1 tbsp sundried tomato paste
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground coriander
- Sea salt and freshly ground black pepper
- 2 New York Bakery Co duo thin bagels
For the creamy slaw
- 1 tbsp red wine vinegar
- ¼ red onion, finely sliced
- 1/8 small white or green cabbage, finely sliced
- 1/8 small red cabbage, finely sliced
- 1 tbsp mayonnaise
- 1-2 tbsp soured cream
- 1-2 tbsp freshly chopped parsley
What To Do:
- Thinly slice the chicken horizontally to make two thin chicken breasts. Mix together the tomato paste, olive oil, paprika and ground coriander and brush all over the chicken. Season well.
- Heat a griddle pan until hot and cook the chicken for 5 minutes on each side until cooked through and no pink juices remain. Set aside on a plate to rest.
- Put the vinegar in a bowl and add the red onion and a pinch of salt. Leave to marinate for 5 minutes. Drain off the vinegar and add the cabbage. Add the mayonnaise and soured cream and toss everything together well. Stir in the parsley and plenty of seasoning.
- Split each bagel and toast under the grill. Top each base with half the coleslaw, then finely slice the chicken and arrange on top. Put the other bagel halves on top and enjoy.