BBQ Chicken with Peaches & Broccoli Slaw
 

BBQ Chicken with Peaches & Broccoli Slaw

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This salad ticks all the flavors boxes: Sweet peaches and tomatoes, salty feta cheese and bacon, a slight bitterness from the broccoli and a little tang from the BBQ chicken. Your taste buds will thank you! 

SERVING SIZE

2-4

INGREDIENTS

Vinaigrette:

4 tablespoons olive oil

2 tablespoons apple cider vinegar

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

For BBQ Chicken:

1 (16 ounce) package skinless, boneless chicken breasts or thighs, cut into strips

2 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/2 cup barbecue sauce

1 tablespoon chopped fresh chives

2 bunches broccoli

3-4 peaches, sliced

1 package baby heirloom tomatoes, cut in half

1/4 cup feta cheese, crumbled

2 center-cut bacon slices, cooked and coarsely chopped

 

INSTRUCTIONS

In a large bowl, whisk together 4 tablespoons oil, vinegar, 1/2 teaspoon sea salt and 1/4 teaspoon pepper. 

Cut off the broccoli florets from the stems and save the florets for a later use or cut them into very small florets. Trim the tough outer portion of the stems and then grate the stems. Add the grated broccoli and cut florets (if using) into the vinaigrette and toss to combine. Add in the peaches and tomatoes and gently toss to coat. Set aside. 

Sprinkle chicken evenly with salt and pepper. In a large non-stick pan, heat 2 tablespoons of oil over medium-high heat. Add chicken to pan and cook until done, about 6-8 minutes. Turning the chicken pieces over to ensure even cooking. Place chicken in a large bowl. Add barbecue sauce to bowl and toss until well combined. 

Place broccoli slaw, peaches and tomatoes on serving dishes, top with the BBQ chicken. Sprinkle with chopped chives, feta and chopped bacon. Serve immediately and enjoy!

  PRINT VERSION

vegetable plate

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