Chipotle Ancho Grilled Chicken & Raw Vegetable Slaw with Tangerine Vinaigrette
| Serves: | Total Time: |
|---|---|
| 4 | 60 min |
Directions
- Chipotle Ancho Grilled Chicken
- In a small bowl or glass dish place chicken thighs and cover with Chipotle Ancho Vinaigrette. Turn 3 times. Set aside.
- Raw Vegetable Slaw
- In small bowl mix together mint, basil, honey, and lemon juice.
- Whisk together. In another bowl place all remaining ingredients.
- Drizzle Tangerine Vinaigrette over vegetables. Toss to combine.
- Set aside, let slaw sit for 10 minutes to marinate To Plate
- Grill chicken until just done, approx 10 minutes.
- Let chicken rest for 5 minutes.
- Arrange slaw in center of plate, top with chicken, then drizzle with Chipotle Ancho Vinaigrette.
- Garnish with a cilantro sprig.
Randy Weed
Executive Chef
Before becoming Executive Chef at Plum Market, Randy worked with acclaimed chef Michael Symon.
Ingredients
-
Chipotle Ancho Grilled Chicken
- 8, all natural chicken thighs
- 2 tsp. Salt
- 1/2 cup, Cindy's Kitchen Chipotle Ancho Vinaigrette & Marinade Raw Vegetable Slaw with Tangerine Vinaigrette
- 1 cup, peeled, finely julienned red beets
- 1 cup, peeled, finely julienned yellow beets
- 1 cup, peeled, core removed, fine cut pineapple
- 1 cup, peeled, finely julienned carrot
- 1/2 cup, peeled, finely julienned jicama
- 1/2 cup cilantro leaves
- 3 scallions, bias cut
- 2 tbsp, chiffonade mint
- 1 tbsp, chiffonade basil
- Cindy's Kitchen Tangerine Vinaigrette
This recipe was made using and .