To make dinner time a cinch, prep the chicken in the morning and let it marinate inside the plastic bag in the BBQ sauce, in the fridge until you are ready to make dinner.
For the Tex-Mex Rainbow Slaw
2 heaped cups thinly shredded red or green cabbage, or a combination of both
2 large carrots, thinly shredded
1/2 cup finely diced cilantro
1/2 cup finely diced poblano pepper
1/4–1/2 cup Litehouse Coleslaw dressing , depending on how creamy you like your coleslaw
salt and pepper to taste
For the BBQ Chicken
3 boneless, skinless chicken breasts
1 cup BBQ sauce, divided, plus more for serving
2 tablespoons olive oil, plus more for grill grates
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
6 corn tostadas
optional garnishes: finely diced white onion, finely diced poblano, cilantro leaves, BBQ sauce
Make the coleslaw:
In a large bowl combine the cabbage, carrots, cilantro, poblano, and the creamy Litehouse Coleslaw dressing. Toss well to coat. Season to taste with salt and pepper, set aside.
Make the chicken:
Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Place the chicken breasts in a large plastic bag along with 1/2 cup BBQ sauce, olive oil, salt and pepper. Squeeze as much air out of the bag as possible then seal tightly. Using a rolling pin or a heavy skillet gently pound the chicken to flatten it until the breasts are an even thickness. Set aside.
Once the grill is preheated and the coleslaw has been assembled, place the chicken on the grill and cook, basting with the remaining 1/2 cup BBQ sauce, until cooked through and the internal temperature is 165°F. Let rest for 5 minutes before slicing into strips.
Place a tostada onto a plate and layer with 1/4 cup of the prepared coleslaw, sliced chicken breast, and desired garnishes. Serve immediately with more BBQ sauce on the side.
Keywords: BBQ, grilled chicken, tostada, how to make cole slaw