Zippy Chicken Coleslaw Recipes

ZIPPY CHICKEN COLESLAW

Zippy Chicken Coleslaw image

'The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up,' says Kathy Egan of Oceanside, California.

Provided by Allrecipes Member

Time 50m

Yield 9

Number Of Ingredients 21

Ingredients

1 tablespoon paprika
½ teaspoon dried thyme
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
½ pound skinless, boneless chicken breast halves
1 (3 ounce) package ramen noodle pasta with flavor packet
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 medium (4-1/8" long)s green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
4 ½ teaspoons cider vinegar
2 ¼ teaspoons water
2 ¼ teaspoons canola oil
⅛ teaspoon pepper

Steps:

In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 16.6 g, Cholesterol 14.6 mg, Fat 4.9 g, Fiber 3.1 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 403.1 mg, Sugar 7.3 g

CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW

Crispy Chicken and Potatoes with Cabbage Slaw image

Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.

Provided by David Tamarkin

Categories #cook90 Dinner Chicken Cabbage Potato Healthy Wheat/Gluten-Free Roast

Yield Serves 4, or 2 with leftovers

Number Of Ingredients 12

Ingredients

1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon plus 1 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry
2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)
1/2 cup very thinly sliced red onion (about 1/4 onion)
1/4 cup chopped mint
1-2 tablespoons very thinly sliced jalapeño
2 tablespoons white wine vinegar
1/2 teaspoon honey

Steps:

Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
Do Ahead
Chicken and slaw can be made 2 days ahead; cover and chill.

ZIPPY CHICKEN COLESLAW

Zippy Chicken Coleslaw image

'The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up,' says Kathy Egan of Oceanside, California.

Provided by Allrecipes Member

Time 50m

Yield 9

Number Of Ingredients 21

Ingredients

1 tablespoon paprika
½ teaspoon dried thyme
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
½ pound skinless, boneless chicken breast halves
1 (3 ounce) package ramen noodle pasta with flavor packet
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 medium (4-1/8" long)s green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
4 ½ teaspoons cider vinegar
2 ¼ teaspoons water
2 ¼ teaspoons canola oil
⅛ teaspoon pepper

Steps:

In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 16.6 g, Cholesterol 14.6 mg, Fat 4.9 g, Fiber 3.1 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 403.1 mg, Sugar 7.3 g

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