Ingredients
- 5 tablespoons olive oil (divided)
- 2 tablespoons sherry vinegar
- 1/2 teaspoon freshly ground black pepper (divided)
- 3/8 teaspoon kosher salt (divided)
- 1 1/2 cups sliced peaches (about 2 medium fresh peaches)
- 1 package (12 ounce) broccoli slaw
- 18 ounces boneless skinless chicken breasts (cut crosswise into 1-inch strips, 3 breasts 6 ounce each)
- 1/4 cup barbecue sauce
- 1 tablespoon chopped fresh chives
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 2 tablespoons bacon, diced (crumbles)
How to Make
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Step 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.
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Step 2: *NOTE: letting slaw's flavors meld for an hour or more brings out the flavor!
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Step 3: 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*
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Step 4: Add chicken to pan; cook 6 minutes or until done.
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Step 5: Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
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Step 6: Divide slaw mixture evenly among 4 plates; top evenly with chicken strips.
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Step 7: Sprinkle with chives, feta, and bacon.
Tips & Variations
- OPTION: prepare chicken on an outside or electric grill
We hope you enjoy this recipe!
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