Red cabbage and coriander salad with pulled chicken and ciabatta rolls

Ingredients for 2 servings:

• 2 ciabatta rolls from the bakery or for baking
• 1 small head of red cabbage
• 1 bunch of coriander leaves
• 1 garlic clove(s)
• 1 bunch of spring onions
• 1 head of romaine lettuce
• 3 tbsp mayonnaise
• 1 tsp Sriracha sauce
• 3 tbsp white wine vinegar
• 2 tbsp, heaped olive oil
• 400 g chicken breast
• 1 tsp Sriracha sauce
• 50 ml teriyaki sauce
• 3 tbsp soy sauce
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean and wash the spring onions. Slice diagonally into thin rings. Chop the cilantro, including the stems. Halve the red cabbage and remove the stalk. Thinly slice the whole red cabbage or half of it into strips, if desired. It depends on the size of the head. Crush the garlic clove or finely chop it if desired. Trim the romaine lettuce, remove the stalk, and roughly shred it. Clean the chicken breast, pat dry with kitchen paper, and halve lengthwise. Do not dice it! Gently simmer the chicken in a pot of salted, boiling water for about 10-12 minutes; it doesn’t need to boil. Drain well and shred with two forks to create “pulled chicken.” Heat a little olive oil in a pan over medium heat, not too hot. Add the garlic and fry briefly. Add the pulled chicken. Add the teriyaki sauce, soy sauce, and sriracha sauce and mix everything together. Cook for about 8-10 minutes, stirring frequently. I like to let the sauce thicken a bit more. Cover the pan with the pulled chicken and set it aside. In the meantime, for the salad, combine the prepared ingredients in a salad bowl. For the dressing, mix the mayonnaise with sriracha sauce, white wine vinegar, and olive oil. Season with salt and pepper. If you like, you can also add a little soy sauce. Bake the ciabatta rolls. Mix the salad with the dressing. Place the pulled chicken, salad, and ciabatta rolls on the set table. Tip: If you like it a little spicier, you can use tablespoons for the sriracha sauce instead of teaspoons. If you prefer the dressing a little sweeter, you can replace half of the white wine vinegar with raspberry vinegar, for example.