Crunchy and full of color.
I was searching around for some new recipes for a dinner I was planning and came upon this beautiful slaw. Tattooed Martha did it as a sandwich and grilled the marinated chicken breast then topped with the slaw but I immediately thought of mixing everything together for a nice little salad.
And, as usual I thought of trying this out on my bunco ladies. I only made one mistake, sorry girls, but the night I took the salad, I had everything ready and was going to toss the dressing right before going out the door. I guess my mind was on rolling the dice that night anticipating that I would bring home “big” money, which I did not bring home not even one dollar and I forgot to julienne and add the apples. So what was eaten that night could have been improved greatly by the addition of apples.
I use to be a great multi-tasker when I catered. I could have things in the oven, the mixer going, something sautéing on the stove top and keep everything straight in my head; but not this day.
Luckily I still had some of the undressed slaw mixture and some chicken I had not eaten yet and one apple that was miraculously still in my refrigerator; so I mixed up another batch of the slaw and then talked my husband into eating it so I could have an opinion of the slaw the way it was suppose to taste. He added more salt and said it was good. I have a problem with the apples disappearing from refrigerator too; along with bananas that I was saving for banana bread. I need to have a his and her crisper drawer in our refrigerator so he knows what he can eat and things not meant for him.
So if you want to try it out as Tattooed Martha did, grill and shred your chicken, pile that on a toasted bun and pile with some of the apple slaw. I’ll try that the next time and maybe stuff it in a warmed pita half.
The Chicken is MIA in this picture. I was able to buy just one bottle of hard cider so I didn’t have to buy a six pack.
Mix all the marinade ingredients together and add the chicken.
Grill your chicken and shred or shop into small pieces.
Put the shredded cabbage, green onions, carrots and cilantro in bowl or container and add the shredded chicken and the julienned apples.
Whisk the dressing ingredients together and pour over the slaw/chicken mixture. Toss until everything is coated.
I made a couple of little sandwiches for my husband to try. I buttered and toasted several Hawaiian rolls and then piled the mixed on the perfect little slider bun.
Doesn’t this look beautiful.
Rainbow Chicken Apple Slaw
- 2 lbs. boneless skinless chicken breast 2-3 (I used leg quarters)
- 1/4 c. olive oil
- 2 Tbsp. Dijon mustard
- Zest and juice of 1 lemon
- 6 sprigs of fresh thyme
- salt and freshly ground pepper to taste
- 1 bottle Hard Cider any brand
- For the Slaw:
- 2 cup thinly shredded red cabbage
- 1 1/2 c. shredded carrots
- 3 green onion stalks diced
- 1/4 c. loosely packed cilantro finely chopped
- 2 Tbsp. olive oil
- 2 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- juice of 1 lime
- salt and pepper to taste
- Pinch of cayenne pepper
- 1 1/2 Apples cored and cut in julienned pieces
- In freezer bag, add the chicken, olive oil, mustard, zest and lemon juice, thyme, salt and pepper. Slowly pour in the cider, seal the bag, and shake to mix the marinade. Refrigerate for 2 hours or overnight. Flip the bag over after a few hours to make sure all chicken is covered in the marinade.
- When you are ready to cook the chicken you can either do it in a skillet like Tattooed Martha suggested using 2 tablespoons olive oil and cooking 5-7 minutes on each side or you could bake in the oven or do like I did and have it cooked on the grill by someone who really loves smoking/grilling.
- To make the slaw part of this dish, mix the red cabbage, carrots, green onions and cilantro to a large bowl and set aside.
- In a small jar combine the olive oil, honey, vinegar, lime juice, salt, pepper and cayenne pepper. Give it a couple of good shakes to mix. (I doubled the dressing ingredients to make sure I had plenty to dress the salad.)
- Add the chopped apple to the bowl with cabbage (do this last because you don't want your apples turning brown) pour the dressing over and mix, toss to coat all ingredients. Place in the refrigerator to chill until ready to use.
Here is where we go our separate ways, TM says to shred your chicken and put on a bun and top with slaw. I'm shredding or chopping my chicken, mixing with the slaw, and sprinkling it with some finely grated cotij cheese and serving chips on the side.