Tassel Ridge® Grilled Thai Chicken with Jicama, Carrot, and Radish Slaw

4 boneless, skinless chicken breasts
½ cup cilantro leaves
3 cloves garlic, thinly sliced
2 Tbsp hoisin sauce
¼ cup lime juice
½ inch piece fresh ginger, sliced
1 shallot, sliced
2 Tbsp canola oil
2 Tbsp soy sauce
1 Tbsp honey
2 Tbsp coconut milk
2 cups shredded cabbage
¾ cup julienned carrots
¾ cup julienned jicama
4 radishes, thinly sliced
Slaw Dressing (recipe below)

Preheat oven to 375°F. Place chicken breasts in baking dish. Combine cilantro, garlic, hoisin, lime juice, ginger, shallot, canola oil, soy sauce, honey, and coconut milk in blender. Blend until slightly thickened. Pour over chicken. Bake for about 15 minutes. Remove from oven. Turn chicken breasts over. Spoon sauce over chicken. Bake 10 minutes, or until internal temperature reaches 160°F. Combine cabbage, carrots, jicama, and radishes in bowl. Pour Slaw Dressing over mixture. Toss to coat. Divide salad among four plates. Top each chicken breast. Serves 4.

Slaw Dressing

¼ cup canola oil
2 Tbsp lime juice
1 Tbsp rice vinegar
1 tsp Dijon mustard
1 Tbsp honey
2 tsp minced shallot
1 tsp garlic, minced
1 Tbsp parsley, finely chopped
1 tsp Siracha sauce
¼ tsp salt
¼ tsp pepper

Combine canola oil, lime juice, vinegar, mustard, honey, shallot, garlic, parsley, Siracha, salt, and pepper. Blend until thickened.

Wine Recommendation—Iowa Marquette Rosé 

Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. It is made entirely from Marquette grapes grown in our Mahaska County, Iowa, vineyards.

Category : KIOA Recipe of the Week Posted on June 28, 2016

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