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Author Notes: Take this spicy slaw to your next picnic or family gathering. —inpatskitchen
Serves 8 or more
For the chicken:
- 2 tablespoons granulated sugar
- 1 heaping tablespoon Sriracha
- 1 teaspoon salt
- 1 bone-in, skin-on chicken breast (about 1 1/2 to 1 3/4 pounds), halved
- In a saucepan large enough to hold two halved chicken breasts side by side, add about 2 cups water. Stir in the sugar, Sriracha, and salt. Place the chicken breasts in the pan, skin-side up, then pour enough water in to cover the chicken breasts by about 1 inch.
- Place the pan on the stove and bring the liquid to a gentle simmer. Lightly poach the chicken breasts for about 20 minutes, or until the liquid starts to shimmer with its fat. Once poached, turn off the heat, cover the pan, and let the breasts sit in the liquid until cool. Once cooled, use two forks or your clean hands to remove the breast meat from the bone and shred it. Set aside while you prepare the dressing and slaw.
For the dressing and slaw:
- 1/2 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1 tablespoon Sriracha
- 2 tablespoons fresh lime juice
- 1/3 cup vegetable or any neutral oil
- 8 cups shredded green cabbage (about 1 small head)
- 1 medium carrot, shredded
- 3 green onions, thinly sliced
- 2 tablespoons thinly sliced mint leaves
- Salt and pepper, to taste
- Whisk together the vinegar, sugar, Sriracha, lime juice, and oil. Set aside.
- Place the cabbage, carrot, sliced green onion, and mint leaves in a large mixing bowl.
- Add the shredded chicken to the bowl of cabbage.
- Pour the dressing over the slaw and toss everything together. Taste and season with salt and pepper if needed. Chill before serving.
- This recipe was entered in the contest for Your Best Shaved Salad
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Recipe for Now and Later