BBQ Chicken with Cabbage & Pear Slaw
The colorful red cabbage and carrot slaw sweetened with strips of fresh pear makes a delightful accompaniment for baked chicken breasts.
Ingredients
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3 tablespoons light mayonnaise
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2 tablespoons low-fat milk
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2 tablespoons cider vinegar
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1 teaspoon sugar
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1 teaspoon salt
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1/8 teaspoon celery seeds
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1 tablespoon plus 1/4 cup bottled barbecue sauce
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1 bag (8 ounces) shredded red cabbage (about 4 cups)
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1 bag (8 ounces) shredded carrots (about 3 cups)
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2 large pears (1 pound), cored and cut in thin strips
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4 boneless skinless chicken breast halves (1-1/4 pounds)
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1/4 teaspoon black pepper
Directions
1.
Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.
2.
In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture; toss to coat. Cover and refrigerate for at least 2 hours.
3.
Heat oven to 450 degrees F. Place chicken breasts on a rack over a baking sheet. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper. Bake at 450 degrees F for 30 minutes or until internal temperature of chicken registers 155 degrees F on an instant-read thermometer. Remove from oven and spoon reserved barbecue sauce over chicken breasts. Serve with 1-1/2 cups slaw per person.
Nutrition information
Calories 369, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 86 mg, Sodium 963 mg, Carbohydrate 43 g, Fiber 8 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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