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Paganini's Pantry

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Spicy Chicken Coleslaw

Chicken & marinade:

6 oz. boneless skinless chicken breast

1/4 cup fresh lemon juice

1 Tbsp. olive oil

1 tsp. ground cumin

1/2 tsp. brown sugar

1/4 tsp. ground cayenne pepper

Slaw dressing:

2 Tbsp. mayonnaise

2 Tbsp. rice wine vinegar

4 tsp. Dijon mustard

1 tsp. honey

Slaw:

2 red onions, sliced thinly

4 cups cabbage, sliced thinly

3 new crop apples, julienne

1/2 cup carrots, julienne

Salt and pepper to taste

 

Combine marinade ingredients and add chicken.  Cover and place in refrigerator for 1 hour.  Do not allow chicken to sit in marinade for longer than 2 hours.

 

Cook chicken until chicken reaches an internal temperature of 165° F.  Allow chicken to cool completely.  Place chicken in food processor and pulse until chicken is shredded.  Set aside.

 

Combine slaw ingredients and stir in shredded chicken.

 

Whisk together slaw dressing and then combine thoroughly with slaw. Adjust seasonings to taste. Serve cold.

 

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