Chipotle Chicken Slaw Recipes

PULLED CHIPOTLE CHICKEN WITH CILANTRO SLAW

Steps:

• Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
• Add cabbage; mix well. Cover and refrigerate for 20 minutes.
• Heat oil in large skillet over medium-high heat.
• Add onion; cook for 4 to 6 minutes, or until onion is translucent.
• Add garlic; cook for 1 minute.
• Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
• Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

CHIPOTLE COLESLAW

Steps:

• Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

CHIPOTLE SLAW

Steps:

• Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
• Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.