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Ingredients
- Coleslaw with Cumin-Lime Vinaigrette:
- 1/3 cup fresh lime juice
- 1/2 teaspoon ground cumin
- 2 cloves garlic, chopped
- Few dashes Bobby Flay's Hot Sauce, or your favorite
- 1/2 cup olive oil
- Directions
- Place all ingredients in a blender and blend until
- smooth.
- Ingredients
- 3 carrots, peeled and shredded
- 1 medium head green cabbage, shredded
- 1 red bell pepper, julienned
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- Salt and pepper
- Chicken:
- 2 large chicken breasts
- 1/4 cup olive oil
- 2 tablespoons red-wine vinegar
- some Mrs. Dash
- 1/8 tsp smoked paprika
- salt
- garlic powder
Preparation
Step 1
I halved the recipe for 2 large chicken breasts--enough for 4 sandwiches.
--I love this recipe bcse it's easy and you can use frozen chicken!!! I cooked it on low, reviews suggested cooking on high made it too dry. If you find that during cooking it's ready to shred, then shred, cook about 1 hour more, and turn to serve/warm so it doesn't overcook.
--I did not have Italian dressing so I just added about 1/4 cup olive oil, couple tablespoons red-wine vinegar, some Mrs. Dash, 1/8 tsp smoked paprika, salt, and some garlic powder.
Serve on Ciabatta bread