Looks like grilling season is finally here. When the days are long and hot, an easy light dinner is in order. Grilled chicken sandwiches are always a crowd pleaser, plus they are healthy and easy to whip up. But sometimes they can get a little tired and old.
A grilled chicken sandwich goes from boring to fabulous with the addition of Mardi Gras Slaw. With vibrant purple, green, and gold colors, Mardi Gras Slaw is visually appealing as well as a treat for the salivary glands. It has all the qualities of a good coleslaw- a nice crunch, a tangy sweetness, plus a creamy saltiness from the addition of blue cheese crumbles.
Most boneless, skinless chicken breasts weigh in at close to half a pound. I like to butterfly them and cut each one in half. This way they are thinner and cook faster, plus they are closer to the recommended portion size for meat.
|Recipe: Grilled Chicken Sandwiches with Mardi Gras Slaw||
- 2 boneless, skinless chicken breasts, butterflied and cut in half
- juice of half a lemon
- 2 tablespoons olive oil
- 2 to 3 cloves garlic, minced
- 2 cups thinly sliced napa or savoy cabbage
- 2 cups thinly sliced red cabbage
- 1 cup thinly sliced yellow bell pepper
- ½ cup thinly sliced red onion
- ½ cup blue cheese crumbles
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- freshly ground black pepper
- 4 buns
- Combine lemon juice, olive oil, and garlic in a large ziptop bag. Add chicken and marinate for 60 minutes.
- In a large bowl, combine cabbages, yellow pepper, red onion, and blue cheese.
- In a small bowl, mix together sour cream, mayonnaise, vinegar, and sugar.
- Pour sour cream mixture over cabbage mixture and toss well.
- Season to taste with freshly ground black pepper. Refrigerate until ready to use.
- Once chicken is almost done marinating, heat a grill or grill pan over medium-high heat.
- Place chicken on grill and cook 3-4 minutes. Flip and continue to grill until cooked through.
- Place a chicken piece on bottom of each bun and top with slaw.