Ingredients
1 ½ lb chicken breasts, boneless skinless
2 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
2 tsp extra virgin olive oil (for grilling)
1 English cucumber
2 Granny Smith apples
2 avocados
1 (14 oz) bag shredded cabbage (coleslaw mix)
1/4 cup Greek yogurt (for dressing)
1 tbsp apple cider vinegar (for dressing)
1 tbsp lemon juice (for dressing)
1 tbsp honey (for dressing)
1 tsp Dijon mustard (for dressing)
Herbs (optional, for dressing): dill or parsley, finely chopped
Step 1: Prep Skewers
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Step 2 : Prepare the Chicken
- Pat chicken dry with paper towels, cut into 1-inch cubes. Season with 2 tsp chili powder, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp cumin.
- Thread the seasoned chicken onto the skewers and set aside on a plate
Step 3: Cook the Chicken
- Preheat your grill pan, outdoor grill, or skillet over medium-high heat.
- Brush the grill with 2 tsp of extra virgin olive oil to prevent sticking.
- Cook the skewers, turning occasionally, until the chicken is thoroughly cooked, about 8-10 minutes. Then, remove to a clean plate.
Step 4: Prepare the Slaw
- Wash and dry the cucumber, apples, and avocados.
- Dice the cucumber and apples, and add them to a large mixing bowl.
- Halve, pit, and dice the avocados, adding them to the bowl along with the shredded cabbage.
Step 5: Make the Dressing
- In a small bowl, whisk together 1/4 cup Greek yogurt, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tbsp honey, and 1 tsp Dijon mustard until smooth. Add herbs if desired.
Step 6: Combine Slaw and Dressing
- Pour the dressing over the slaw ingredients in the large bowl, tossing well to ensure everything is evenly coated.
Step 7: Serve
- Divide the chicken skewers and slaw between plates.
