BBQ Chicken with Peach and Feta Slaw

Published on May 30, 2017

CL July 2016: Superfast
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Claire Spollen

 

Ingredients

  • 5 tablespoons olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 cups sliced fresh peaches (about 2 medium)
  • 1 (12-oz.) pkg. broccoli slaw
  • 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
  • 1/4 cup barbecue sauce
  • 1 tablespoon chopped fresh chives
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 center-cut bacon slices, cooked and crumbled

How to Make It

  1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.

  2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.

  3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

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