Categories: Meals

Ingredients

• 5 cups shredded coleslaw mix
• 1 tsp granulated sugar
• 1 3/4 tsp kosher salt, divided
• 1 lb. new potatoes, quartered
• 1/4 cup Greek yogurt
• 1/4 cup chopped fresh chives
• 3 tbsp. canola mayo, divided
• 1 tsp Dijon
• 1 tsp garlic powder
• 1 tsp light brown sugar
• 3/4 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 tsp cayenne pepper
• 3 chicken breasts
• 2 tbsp. canola oil, divided
• 1 tsp apple cider vinegar

Directions

1. Place coleslaw mix in a colander; toss with granulated sugar and 1 tsp 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 tbsp. mayo, Dijon, and 1/2 tsp salt in a bowl. Stir in potatoes.

2. Combine garlic powder, brown sugar, paprika, cumin, cayenne and remaining 1/4 tsp salt. Brush chicken with 1 tbsp. oil; sprinkle with spice rub. Heat a grill pan over medium-high. Add chicken; grill until done, about 6 minutes per side.

3. Stir together vinegar, remaining 1 tbsp. mayo, and remaining 1 tbsp. oil in a bowl. Stir in slaw. Serve with chicken and potato salad.

Email to a friend | Print this recipe | Back