BBQ Chicken with Peach and Feta Slaw

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    BBQ Chicken with Peach and Feta Slaw
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    Votes: 1
    Rating: 5
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    BBQ Chicken with Peach and Feta Slaw Rate Recipe!
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe!
    Print Recipe
    Servings4people
    Prep Time15minutes
    Cook Time6minutes
    Cook Time
    6minutes
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    Ingredients
    • 5 tablespoons olive oil, divided
    • 2 tablespoons sherry vinegar
    • 1/2 teaspoon freshly ground pepper, divided
    • 3/8 teaspoon kosher salt, divided
    • 1 1/2 cups sliced fresh peaches (about 2 medium)
    • 1 12-ounce package broccoli slaw
    • 3 6-ounce skinless, boneless chicken breasts, cut crosswise into 1-inch strips
    • 1/4 cup barbecue sauce
    • 1 tablespoon chopped fresh chives
    • 1 ounce feta cheese, crumbled (about 1/4 cup)
    • 2 center-cut bacon slices, cooked and crumbled
    Instructions
    1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
    2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
    3. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
    4. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta and bacon.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 5 tablespoons olive oil, divided
    • 2 tablespoons sherry vinegar
    • 1/2 teaspoon freshly ground pepper, divided
    • 3/8 teaspoon kosher salt, divided
    • 1 1/2 cups sliced fresh peaches (about 2 medium)
    • 1 12-ounce package broccoli slaw
    • 3 6-ounce skinless, boneless chicken breasts, cut crosswise into 1-inch strips
    • 1/4 cup barbecue sauce
    • 1 tablespoon chopped fresh chives
    • 1 ounce feta cheese, crumbled (about 1/4 cup)
    • 2 center-cut bacon slices, cooked and crumbled
    Instructions
    1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
    2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
    3. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
    4. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta and bacon.

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