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–+ servings

Chipotle Chicken and Peach Slaw

Chipotle Chili powder adds a nice smokiness to this quick and easy salad.
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Prep Time: 10 minutes
grilling the peaches: 10 minutes
Total Time: 20 minutes
Course: Dinner, lunch, Salad
Cuisine: Canadian
Keyword: grilled peaches, quick and easy, smoked chipotle, summer salads
Servings: 4
Calories: 316kcal

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).

Nutrition

Calories: 316kcal | Carbohydrates: 17g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 39mg | Sodium: 58mg | Potassium: 676mg | Fiber: 6g | Sugar: 10g | Vitamin A: 629IU | Vitamin C: 43mg | Calcium: 52mg | Iron: 2mg
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