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BBQ Chicken with Peach, Purslane and Broccoli Slaw

BBQ Chicken with Peach, Purslane and Broccoli Slaw

BBQ Chicken with Peach, Purslane and Broccoli Slaw makes the most of simple ingredients. Creating a summery meal with plenty of sweet and salty crunch.

BBQ Chicken with Peach, Purslane and Broccoli Slaw

Print This Recipe Total time Yield 4Source Slightly adapted from Cooking LightPublished
BBQ Chicken with Peach, Purslane and Broccoli Slaw

Ingredients

  • 5 tablespoon olive oil (divided)
  • 2 tablespoon sherry vinegar
  • ½ teaspoon freshly cracked black pepper
  • 3/8 teaspoon kosher salt (divided)
  • 2 medium peaches (pitted and sliced)
  • 6 ounce broccoli slaw
  • 3 (6 oz) skinless, boneless chicken breasts (sliced crosswise into 1‑inch strips)
  • ¼ cup BBQ sauce
  • 1 tablespoon chopped fresh chives
  • 6 ounce fresh purslane (thick stems removed)
  • 2 slice cooked and chopped bacon
  • 1 ounce crumbled feta (optional)

Directions

Combine 4 tablespoons oil, vinegar, ¼ teaspoon pepper, and ¼ teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.

Sprinkle chicken evenly with remaining ¼ teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan in as close to a single layer as possible; cook, turning once, about 6 minutes or until done. Do not crowd the pan, work in batches if necessary. Place cooked chicken in a large bowl. Add barbecue sauce to bowl; toss.

Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with purslane, bacon, and feta (if using).