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CLINTON KELLY Lightened-up Chicken Reuben

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A light take on a classic sandwich.

4 chicken thighs (boneless, skinless)
1 tablespoon olive oil
4 slices dark rye bread (lightly toasted)
4 slices swiss cheese
Kosher salt and freshly ground black pepper (to taste)
1 medium head Napa cabbage (shredded)
2 medium carrots (peeled and shredded)
1 jalapeno (seeded, thinly sliced)
2 teaspoons celery seed
2 teaspoons mayonnaise
2 tablespoons non-fat Greek yogurt
2 tablespoons ketchup
2 teaspoons sweet pickle relish
Kosher salt and freshly ground black pepper (to taste)

Preheat outdoor grill or grill pan over medium-high heat. Preheat broiler in oven. Adjust oven rack to the top rack.
Season chicken thighs with salt and pepper. Drizzle with olive oil. Place on preheated grill. Grill for 4-5 minutes per side, or until the internal temperature reaches 165ºF. Remove from grill, let rest for 5 minutes. Slice chicken thighs into 5 pieces per chicken thigh.
On a baking sheet with slices of toasted dark rye bread, add sliced chicken, top with slaw and a slice of swiss cheese. Place under broiler for 1-2 minutes until cheese has melted.
For the Napa Cabbage Coleslaw: In a large bowl, add the Napa cabbage, carrots, jalapeno, and celery seed. Toss to combine. In a small bowl, add mayonnaise, Greek yogurt, ketchup, relish and whisk to combine. Drizzle over Napa cabbage mixture and toss to combine. Season with salt and pepper.
Tip: For a quick coleslaw, use a bag of coleslaw mix instead of making your own. Drizzle over dressing and toss.

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