Grilled Chicken With Corn and Slaw |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Dice leftover grilled chicken, and then combine with leftover slaw for a tasty lunch. 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 |
Directions:
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.
|
|