Grilled Chicken With Corn and Slaw

Grilled Chicken With Corn and Slaw Recipe
Photo: Jennifer Davick; Styling: Lydia Pursell
Dice leftover grilled chicken, and then combine with leftover slaw for a tasty lunch.

Yield:

Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes

Ingredients

1 cup mayonnaise
1/4 cup chopped fresh cilantro
6 tablespoons white wine vinegar, divided
3/4 teaspoon salt, divided
1/8 teaspoon pepper
4 skinned and boned chicken breasts (about 1 lb.)
4 ears fresh corn, husks removed
1/4 cup melted butter
1 (10-oz.) package shredded coleslaw mix
3 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon pepper

Preparation

1. Combine mayonnaise, cilantro, 3 Tbsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Reserve 3/4 cup mayonnaise mixture. Brush chicken with remaining 1/4 cup mayonnaise mixture.

2. Preheat grill to 350° to 400° (medium-high) heat. Grill chicken and corn at the same time, covered with grill lid. Grill chicken 7 to 10 minutes on each side or until done; grill corn 14 to 20 minutes or until done, turning every 4 to 5 minutes and basting with melted butter.

3. Toss coleslaw mix with oil, sugar, 1/4 tsp. pepper, and remaining 3 Tbsp. vinegar and 1/2 tsp. salt. Season chicken and corn with salt and pepper to taste. Serve with coleslaw and reserved mayonnaise mixture.

April 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note