Chipotle Chicken and Peach Slaw
One last peach recipe before they are finished for this summer!
Made with a ready-to-eat coleslaw mix and leftover chicken, this Chipotle Chicken and Peach Slaw comes together in about 10 minutes!
I’ve used grilled peaches for my salad. Grilling intensifies their natural sweetness and adds another layer of smokiness to the dish. The smoky heat of the chipotle chili powder in the dressing works beautifully with the sweetness of the peaches.
Leftover grilled chicken is great in this salad, but store-bought rotisserie chicken will work just fine.
If you can’t find good peaches, mangoes are an excellent substitution.
You don’t have to grill the peaches for this salad but….
When you grill peaches the natural sugars are caramelized, bringing out their deep, rich flavors and creating something really special!
To grill, cut each peach in half and remove the pit. Lightly brush with olive oil on both sides. Grill, for 3 to 5 minutes each side.
The finished peaches should be soft and tender, but not falling apart, with distinct grill marks. The peach skin will be loose and falling away. If you like, pull the skin off with tongs before adding to the salad.
Enjoy!
Ingredients
- 3 tbsp olive oil
- 1 tbsp freshly squeezed lime juice
- 1 tbsp sherry vinegar
- 2 tbsp orange or mango juice
- salt to taste
- 1 to 2 tsp smoked chipotle chili powder
- 4 cups ready to eat coleslaw mix
- 1 to 1½ cups shredded cooked chicken
- 2 peaches quartered (or 1 mango peeled and diced)
- 1 avocado sliced
- 2 green onions thinly sliced (optional)
- ½ cup chopped coriander
Instructions
- In a small bowl or measuring cup, whisk together the olive oil, sherry vinegar, lime juice, honey, orange or mango juice, and 1 teaspoon smoked chipotle chili powder. Taste, add salt and more chipotle chili if needed.
- Using a sharp knife, cut the peaches in ½ lengthwise. Gently twist apart and remove the pit. If grilling, brush with olive oil and grill over medium heat for 3-5 minutes each side. Cut the peach halves into slices.
- In a large bowl, toss the coleslaw and shredded chicken with ¾ of the dressing to lightly and evenly coat.
- Cut the avocado in half lengthwise, gently twist apart and remove the pit. Using a large spoon, scoop out the flesh of the avocado, then cut into slices.
- Add the peach and avocado slices and the remaining dressing and gently toss.
- Garnish with the fresh cilantro and sliced green onion (if using).