creamy high-protein chicken rice cakes.

Juicy shredded chicken, fresh herbs and a creamy coleslaw dressing piled onto crisp rice cakes with cucumber. A protein-packed snack in minutes.

Dietary: Gluten Free
Prep Time: 10 minutes
Makes: 4

Ingredients:
250g cooked rotisserie chicken breast, shredded
4 tablespoons creamy coleslaw dressing
1 tablespoon finely chopped chives or spring onion
1 tablespoon finely chopped parsley or dill
Sea salt and cracked black pepper
4 rice cakes
1/2 small Lebanese cucumber, finely diced

Method:
Mix the chicken with the dressing and herbs, and season with salt and pepper.
Add another spoonful of dressing if needed until creamy.
Pile the chicken onto the rice cakes.
Scatter with cucumber, finish with pepper and serve while crisp.

Storage:
The chicken mix keeps covered in the fridge for up to 2 days. Assemble just before eating so the rice cakes stay crisp.

Tips:
Use a rotisserie chicken to save time.
Add a sprinkle of chilli flakes for a little heat.