Monday, May 16, 2011

Grilled Chicken and Broccoli Slaw

Another great salad option that is also a great recipe for Sukkot or during Passover.  I found this recipe in an old issue of Southern Living.  I think it was 2004.  If you've never tried broccoli slaw this is a great recipe to try.  I promise you'll love it.

The dressing makes quite a bit and I never use all of it.  I keep it in a canning jar in the refrigerator.  It also calls for 3 cups of sugar which I think it is way too much.  I never put more than 2 cups if that.  But here is the recipe as is - feel free to experiment.

2 cups soy sauce ( I use reduced sodium)
2 TB canola oil
8 pieces of crystalized ginger
2 cloves garlic, minced
3 cups sugar
6 boneless, skinless chicken breasts
2 to 4 (12 oz.) bags of broccoli slaw
1/4 cup chopped green onions
1 TB sesame seeds, toasted

Combine first 4 ingredients in a small saucepan over medium heat.  Stir in sugar and cook for about 10 minutes (stirring occasionally) until sugar dissolves.  Remove from heat.  Mixture will thicken.  Reserve 1 1/2 cups soy mixture and set aside.

Brush both sides of chicken evenly with remaining soy mixture.  Cover and marinate for 10 minutes.

Grill, covered with grill lid, over medium high heat 6-8 minutes on each side or until done.  You can also bake this.

Toss broccoli slaw, green onions, and sesame seeds.  Add 1/2 cup reserved soy mixture and top with grilled chicken fillets.  Serve with remaining soy mixture.

Many times I bring the slaw and dressing to work for a potluck and people are practically licking the bowl.  4 to 6 bags of broccoli slaw seems like a lot but our office which consists of about 10 ladies) devours it even though there are other dishes.  It's just fantastic.

For a Sabbath lunch, I would prepare the dressing and chicken on Friday and assemble on Saturday just before lunch.  When you first add the dressing to the slaw it will seem like it isn't enough but just allow it to sit for about 5 minutes and the liquid in the broccoli will breakdown and the salad will be thoroughly coated.  If you are not sure how much slaw you will need, only do half at first because I don't think leftovers with the dressing on it will keep very well.

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