March 22, 2016 10:08 AM

Hector Sanchez

Lorena Garcia’s Grilled Chicken with Kale Slaw

Serves: 4

2½ tsp. kosher salt, divided

1½ tsp. freshly ground black pepper, divided

1 tsp. cumin

1 tsp. chili powder

Zest of 1 lemon

4 chicken breasts

2 tbsp. vegetable oil

½ cup low-fat Greek yogurt

¼ cup mayonnaise

1 tbsp. rice vinegar

½ tbsp. lime juice

1 tsp. lime zest

½ tsp. minced garlic

2 tsp. Dijon mustard

1 cup packed and finely chopped kale

1 cup Napa cabbage, packed and finely chopped

1 cup green apple, julienned

1. Preheat a grill or grill pan on high heat. Combine 1½ tsp. salt, 1 tsp. pepper, cumin, chili powder and lemon zest in a small mixing bowl.

2. Rub chicken breast with oil and season with the spice mixture. Grill the chicken for 10 minutes on each side or until cooked through. Remove from heat; let the chicken rest for 3 to 5 minutes, and then slice.

3. For the slaw, whisk together 1 tsp. salt, yogurt and next 6 ingredients in a medium bowl. Add kale, cabbage, apples and remaining pepper; toss until well coated. Serve with the sliced chicken breasts and lime crema sauce (below).

Prep time: 20 minutes

Cook time: 20 minutes

Lime Crema Sauce

Combine ½ cup Greek yogurt, ¼ cup sour cream, 4 tbsp. lime juice, 1 tsp. kosher salt and ½ tsp. freshly ground black pepperin a blender, about 1 minute. Pour into a bowl and fold in zest of 1 lime.

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