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FOR THE CHICKEN:
2 large chicken breasts (boneless, skinless)
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic (minced)
FOR THE DRESSING:
1/2 cup fat free plain Greek yogurt
1 avocado (pitted, peeled)
2 tablespoons mayonnaise
1 lime (juiced)
1/3 cup fresh cilantro (leaves only)
1/2 teaspoon Kosher salt
FOR THE SALAD:
2 cups green cabbage (cored, thinly shredded)
1/2 cup purple cabbage (cored, thinly shredded)
1 red bell pepper (stemmed, seeded, thinly sliced)
1 yellow bell pepper (stemmed, seeded, thinly sliced)
1/2 cup baby spinach (thinly sliced)
For the Chicken: Preheat the grill to medium heat. Combine the chicken breasts, olive oil, balsamic vinegar, salt, pepper, and garlic in a zip top bag. Allow to marinate for 1 hour. Remove from the marinade and grill for 6 minutes on each side until charred and cooked through, registering an internal temperature of 165ºF. Remove the chicken to a cutting board and tent with foil. Allow to rest for 10 minutes before slicing.
For the Dressing: In the bowl of a food processor, add the Greek yogurt, avocado, mayonnaise, lime juice and cilantro and blend until smooth.
To Assemble: Combine the cabbages and bell peppers in a large bowl. Toss with dressing (reserving 1/4 cup for drizzle). Divide among 4 bowls. Top with chicken breast slices, sprinkle with shredded spinach, and drizzle with reserved dressing. Enjoy!
Tip: Make the slaw in advance and allow the flavors to marinate for a couple of hours for a deeper flavor