This Mess Is Ours
These babies are so fast, easy, and DELICIOUS that we don’t have to wait for the weekend to fire up the grill either, because they go from start to finish in under 30 minutes. What more could a busy mom ask for?
For the Tex-Mex Rainbow Slaw - shredded red or green cabbage - carrots, thinly shredded - finely diced cilantro - finely diced poblano pepper - Litehouse Coleslaw dressing - salt and pepper to taste For the BBQ Chicken - boneless, skinless chicken breasts - BBQ sauce - olive oil - coarse kosher salt - freshly ground black pepper
Ingredients
To serve - corn tostadas - finely diced white onion - finely diced poblano - cilantro leaves - BBQ sauce
Ingredients
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.
Preheat the grill to medium-high heat and lightly oil the grates. Place the chicken breasts in a large plastic bag along with BBQ sauce, olive oil, salt and pepper. Using a heavy skillet gently pound the chicken to flatten it. 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 ½ cup BBQ sauce, until cooked through and the internal temperature is 165°F.
Place a tostada onto a plate and layer with ¼ cup of the prepared coleslaw, sliced chicken breast, and desired garnishes. Serve immediately with more BBQ sauce on the side.