Prep Time: 20 minutes + marinating time

Cook Time: 8 minutes

Serving: 4-6 people

A Word From The Cook

“‘intense fresh flavours”

Ingredients

• Chicken & Marinade:
• 4 chicken breasts
• 2 tablespoons of olive oil
• 2 limes Juiced.
• 3 cloves of garlic (minced)
• 1 teaspoon lime zest
• 1 tablespoon of dried oregano
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground black pepper
• Cole Slaw:
• 1/2 head of cabbage chopped
• 1/2 raddichino chopped
• 1 cup grated carrots
• 1 Granny Smith Apple (cut into match sticks)
• Dressing:
• 1/2 cup light mayonaise
• 2 tablespoons dijon mustard
• 1 teaspoon celary salt
• 1 tablespoon white vinegar
• 1/2 teaspoon of sugar
• 1/2 teaspoonof ground black pepper
• Accompanyments:
• 1 Avocado sliced
• 1/2 Red Pepper
• Red Onion sliced
• grated cheese
• sour cream
• salsa
• Cilantro (lots)

Instructions

1. Cut the chicken breasts into thin strips a put into a zip lock bag.
2. Add the olive oil, lime juice , garlic, parsley, oregeno, cumin and ground pepper together into  a small bowl and mix well.   Pour over the chicken and close the bag, refridgerate for 2-4 hours.
3. Make the cole slaw by chopping the cabbage, raddichino, carrots and apple.   Set aside.
4. Make the dressing by combining the Miracle Whip, mustard, sugar, celary salt, vinegar and pepper.    Refridgerate until ready to mix with cole slaw.
5. Saute the chicken mixture on medium low until cooked through – about 6-8 minutes.
6. Serve with sides of your choice, I recommend, avocado, red peppers, cilantro (lots), grated cheese, sour cream, salsa, red onion.
7. Add slices of lime to really enhance the flavours.