18/08/2021
𝙎𝙢𝙤𝙠𝙮 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙒𝙞𝙩𝙝 𝙋𝙤𝙩𝙖𝙩𝙤 𝙎𝙖𝙡𝙖𝙙 𝙖𝙣𝙙 𝙎𝙡𝙖𝙬
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁
5 cups shredded coleslaw mix
1 teaspoon granulated sugar
1 3/4 teaspoons kosher salt, divided
1 pound new potatoes, quartered
1/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup chopped fresh chives
3 tablespoons canola mayonnaise, divided
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon light brown sugar
3/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 (6-oz.) boneless, skinless chicken breasts
2 tablespoons canola oil, divided
1 teaspoon apple cider vinegar
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Step 1
Place coleslaw mix in a colander; toss with granulated sugar and 1 teaspoon salt. Let stand 20 minutes. Meanwhile, place potatoes in a saucepan; cover with water. Bring to a boil; cook until tender, about 15 minutes. Drain. Rinse and drain slaw. Combine yogurt, chives, 2 tablespoons mayo, Dijon, and 1/2 teaspoon salt in a bowl. Stir in potatoes.
Step 2
Combine garlic powder, brown sugar, paprika, cumin, cayenne, and remaining 1/4 teaspoon salt. Brush chicken with 1 tablespoon oil; sprinkle with spice rub. Heat a grill pan over medium-high. Add chicken; grill until done, about 6 minutes per side.
Step 3
Stir together vinegar, remaining 1 tablespoon mayo, and remaining 1 tablespoon oil in a bowl. Stir in slaw. Serve with chicken and potato salad.
