Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

This summery crunch-tastic slaw is guaranteed to find its way into your recipe rotation for the rest of the season. Using ripe, juicy peaches, it's the perfect sweet-salty side dish for any number of grilled or smoked proteins.

Emily Nabors Hall
Recipe by Cooking Light July 2016

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups slaw and about 3 1/2 oz. chicken)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.

  • Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

Nutrition Facts

407 calories; fat 22.5g; saturated fat 4.4g; mono fat 13.7g; poly fat 2.4g; protein 33g; carbohydrates 16g; fiber 3g; cholesterol 90mg; iron 2mg; sodium 631mg; calcium 67mg; sugars 10g; added sugar 5g.
Advertisement
Advertisement