Herbed Chicken with Ranch Coleslaw

Featuring Paul Newman’s Own® Ranch Dressing

Preparation time: 12 mins
Cooking time: 20 mins
Serves: 2

Ranch Coleslaw
2 cups finely shredded green cabbage
1/2 cup finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup walnuts, lightly toasted
1/2 cup Paul Newman's Own Ranch Dressing

Herbed chicken
1 1/4 cups dry breadcrumbs
1 1/2 teaspoons dried sage
1/2 cup plain flour
2 eggs, lightly beaten
600g chicken tenderloins
Crisco oil, for shallow frying



1. Make salad. Combine all ingredients, except for dressing in a large bowl and mix to combine. Add dressing and stir. Set aside.

2. Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size bowl. Coat chicken in flour, then egg and then coat in breadcrumb mixture

3. Pour oil into a large frypan to a depth of about 5mm. Heat over a medium-high heat. Cook chicken in 2 batches for 3 minutes each side or until cooked. Drain on paper towel (keep first batch warm in oven)

4. Serve chicken with coleslaw

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