July 16, 2017
Dinner, Main Dish, Poultry,
Chicken, Fruit, Peach, Vegetables, Broccoli, Southern, Quick Meals, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, No Eggs more
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"I'm having company for lunch and didn't want to lose this recipe! Georgia peaches are in season in my part of the world!"
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.
*NOTE: letting slaw's flavors meld for an hour or more brings out the flavor!
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.
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