Enjoy the flavors of a late-summer backyard barbecue on your lunch break. Smoked paprika delivers grill-like flavor to spiced chicken, and creamy potato salad and tangy slaw complete the meal. We toss the undressed coleslaw mix with sugar and salt, let it stand, and rinse it; this process helps to remove some of the water from the cabbage so that the coleslaw will hold up longer without watering out.
5 cups shredded coleslaw mix
1 teaspoon granulated sugar
1 3/4 teaspoons kosher salt, divided
1 pound new potatoes, quartered
1/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup chopped fresh chives
3 tablespoons canola mayonnaise, divided
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon light brown sugar
3/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 (6-oz.) boneless, skinless chicken breasts
2 tablespoons canola oil, divided
1 teaspoon apple cider vinegar
Added sugars 1g
Calcium 5% DV
Potassium 18% DV
How to Make It
Place coleslaw mix in a colander; toss with granulated sugar and 1 teaspoon salt. Let stand 20 minutes. Meanwhile, place potatoes in a saucepan; cover with water. Bring to a boil; cook until tender, about 15 minutes. Drain. Rinse and drain slaw. Combine yogurt, chives, 2 tablespoons mayo, Dijon, and 1/2 teaspoon salt in a bowl. Stir in potatoes.
Combine garlic powder, brown sugar, paprika, cumin, cayenne, and remaining 1/4 teaspoon salt. Brush chicken with 1 tablespoon oil; sprinkle with spice rub. Heat a grill pan over medium-high. Add chicken; grill until done, about 6 minutes per side.
Stir together vinegar, remaining 1 tablespoon mayo, and remaining 1 tablespoon oil in a bowl. Stir in slaw. Serve with chicken and potato salad.
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