Go Back
Print

Rainbow Chicken Apple Slaw

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. To make the slaw part of this dish, mix the red cabbage, carrots, green onions and cilantro to a large bowl and set aside.
  4. 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.)
  5. 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.

Recipe Notes

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.