Apple Slaw
2 Lemonade™ Apples, sliced into matchstick strips
¼ cup fresh cilantro, minced
2 scallions, thinly sliced
1 cup carrots, shredded
1 cup Brussels sprouts, shredded
¼ cup fresh lime juice
¼ cup honey
¼ cup olive oil
2 tbsp apple cider vinegar
1 tbsp whole grain mustard
Salt and pepper, to taste
Chicken and Marinade
4 boneless, skinless chicken breasts
¼ cup maple syrup
¼ cup tamari or soy sauce
¼ cup sriracha
2 tbsp olive oil
1 tsp onion powder
½ tsp ground cumin
Salt and pepper, to serve
To Serve
4 ciabatta rolls or other buns of choice
Olive oil for grilling
Prep Time: 4 hrs
Cook Time: 20 mins
Servings: 4
1 To prepare the chicken, put chicken breasts and all marinade ingredients in a gallon-sized zipper storage bag. Shake to coat evenly. Refrigerate for at least 4 hours, or overnight. Prepare apple slaw about 30 minutes prior to cooking chicken. Combine apples, cilantro, scallions, carrots, and Brussels sprouts in a large mixing bowl. In a separate small mixing bowl, whisk together remaining slaw ingredients to make dressing. Pour dressing over apple-vegetable mix and toss together. Add salt and pepper to taste. Refrigerate for 30 minutes to let the flavors meld.
2 Using a frying pan or grill over medium-high heat, cook the chicken with marinade for about three minutes per side until charred on the outside and the internal temperature reaches 165° F. Sprinkle with salt and pepper to taste.
3 Slice ciabatta rolls in half, brush both sides with olive oil, and grill for one minute. Assemble sandwiches with grilled chicken topped with apple slaw. Serve immediately and enjoy!
To learn more about Lemonade™ Apples, visit www.lemonadeapples.com
