Chicken and Red Slaw with Sweet and Spicy Peanut Dressing
Breville Test Kitchen

Breville Test Kitchen

Chicken and Red Slaw with Sweet and Spicy Peanut Dressing

This healthy recipe is a fusion of Asian, African and Caribbean flavors. Spiced chicken breast roasted to juicy perfection is served with a vibrant slaw and peanut dressing spiked with hot sauce, garlic and ginger. It ticks all the boxes - easy entertaining, midweek dinner and lunchbox leftovers that’ll make your workday brighter.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


45 mins total time

20 mins active time


Serves 4



For the chicken

  • kosher salt icon
    1½ tsp kosher salt
  • freshly ground black pepper icon
    ½ tsp freshly ground black pepper
  • garlic powder icon
    ½ tsp garlic powder
  • smoked paprika icon
    ½ tsp smoked paprika
  • ground cumin icon
    ½ tsp ground cumin
  • ground allspice icon
    ½ tsp ground allspice
  • ground nutmeg icon
    ¼ tsp ground nutmeg
  • boneless and skinless chicken breast icon
    2 x 12 oz boneless and skinless chicken breasts
  • grapeseed oil icon
    1 tbsp grapeseed oil

For the slaw

  • medium red cabbage icon
    ¼ medium red cabbage


  • medium savoy cabbage icon
    ¼ medium savoy cabbage


  • medium carrot icon
    1 medium carrot


  • small red bell pepper icon
    1 small red bell pepper

    thinly sliced

  • green onion icon
    5 green onions

    thinly sliced

  • coarsely chopped cilantro icon
    ¼ cup coarsely chopped cilantro


  • coarsely chopped unsalted dry roasted peanuts icon
    ¼ cup (1¼ oz) coarsely chopped unsalted dry roasted peanuts


For the peanut dressing

  • natural peanut butter icon
    ⅓ cup (2¾ oz) natural peanut butter
  • kosher salt icon
    1 tsp kosher salt
  • clove garlic icon
    1 clove garlic


  • finely grated ginger icon
    2 tsp finely grated ginger
  • (2 fl oz) plus 1 tbsp rice vinegar icon
    ¼ cup (2 fl oz) plus 1 tbsp rice vinegar
  • honey icon
    3 tbsp (2¼ oz) honey
  • grapeseed oil icon
    2 tsp grapeseed oil
  • hot sauce icon
    1 tbsp hot sauce
  • cold water icon
    1 tbsp cold water


  • 1Insert the wire rack into position 6. Set the oven to Roast, Convection, 425°F, for 25 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 2Place the salt, pepper, garlic powder, paprika, cumin, allspice and nutmeg in a bowl and stir to combine.
  • 3Season the chicken on both sides with the spice mix. Drizzle with the oil and gently pat to evenly coat.
  • 4For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Lay the chicken on the rack.
  • 5Once preheated, place the pan in the oven and cook for 25 minutes. When the Rotate Remind signals, turn the chicken over and continue cooking. Meanwhile, prepare the slaw.
  • 6Place all the slaw ingredients in a large bowl and toss to combine.
  • 7The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, cook it a little longer.
    Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness 3-5 minutes before the end of the cook.
  • 8Remove the pan from the oven and set aside to rest for 10 minutes. Meanwhile, make the peanut dressing.
  • 9Place all the peanut dressing ingredients in a bowl and whisk to combine. Pour over the slaw and toss.
  • 10Cut the chicken into approximately ¼-inch thick slices.
  • 11Top the slaw with the chicken, sprinkle with the remaining peanuts and cilantro and serve.
Main course
Gluten Free

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