1 medium Granny smith apple, cored and cut into battons
¼ cup lemon juice
1½ cups finely shredded red cabbage
2 cups finely shredded Chinese cabbage
1 carrot, shredded
1/3 cup whole egg mayonnaise
¼ cup Greek-style yoghurt
¼ cup mild piri piri sauce (+ extra to serve)
1 tbs olive oil
2 x 250g free-range chicken breast fillets, halved horizontally and flattened
1 small ripe avocado, peeled and deseeded
1 tbs lemon juice
4 brioche burger buns, split
Step 1: To make apple coleslaw, using a v-slicer or sharp knife, slice the apple into very thin rings and drizzle with 1 tbs lemon juice. Combine red cabbage, Chinese cabbage, carrot and apple in a large bowl. Mix until well combined. In a small bowl, whisk mayonnaise, yoghurt and remaining 2 tbs lemon juice. Drizzle mixture over cabbage mixture and toss to combine. Cover and refrigerate until ready to serve.
Step 2: Combine piri piri sauce and oil in a small bowl. Brush chicken with mixture and season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Add chicken and cook, for 3 minutes on each side or until cooked through. Transfer to a plate.
Step 3: Place avocado flesh into a bowl. Add 1 tbs lemon juice and roughly mash with a fork. Set aside.
Step 4: Place brioche bun bases on a board. Top with mashed avocado, chicken and coleslaw. Drizzle with extra piri piri sauce. Cover with bun tops and serve.