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.
Ingredients
- 5 Tbsp olive oil, divided
- 2 Tbsp sherry vinegar
- ½ tsp freshly ground black pepper, divided
- 3/8 tsp kosher salt, divided
- 1 ½ cups sliced fresh peaches (about 2 medium)
- 350ml broccoli or cabbage slaw
- 3 skinless, boneless chicken breasts, cut crosswise into strips
- 1/4 cup barbecue sauce
- 1 Tbsp chopped fresh chives
- ¼ cup feta cheese, crumbled
- 2 bacon slices, cooked and crumbled
How to Make It
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.
Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat. Add chicken to pan; cook for six minutes or until done. Place chicken in a large bowl. Add barbecue sauce to the bowl and toss.
Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
Source: www.myrecipes.com.