For the coleslaw, you will need:

• 3 baby cabbages (purple and green), shredded
• 2 large carrots, grated
• ½ cup diced pecan nuts
• 300 ml double-cream plain yoghurt
• 4 TBSP white vinegar
• Salt and pepper
• 1 TBSP sweet chilli sauce

1. Mix the cabbage, the carrots and the pecan nuts in a large salad bowl.
2. In a mixing bowl, add the yoghurt, vinegar, salt, pepper and sweet chilli sauce and combine well.
3. Pour the dressing over the vegetables and combine well.
4. Refrigerate until ready to eat

For the chicken, you will need:

4 x chicken breasts
2 eggs, beaten
1 cup desiccated coconut
Coconut/olive oil

1. Use a mallet to thin/flatten out the chicken breasts
2. Dip each chicken breast into the egg and then into the desiccated coconut, and place on a tray. Season.
3. Heat up the coconut/olive oil in a large pan
4. Fry each breast until cooked through and golden brown