Sweet Heat Chicken Asian Slaw

Disclosure: This post is part of my relationship with the Stubb's Insiders Program.  

Product and compensation have been provided, but all opinions are my own. 

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Barbecue chicken + springy salads.  Why not put them together?  We can certainly put our love of summer barbecue and fresh, crispy salads in the same bowl and merry them together. Because guess what?  It's works!  And it's delightful.

May is National Barbecue Month, so I'm kicking it this recipe with barbecue sauce of course!

This year I joined the Stubb's Insider Program.  Stubb's being this incredible Texas barbecue sauce company, won me over with their first hello.

Their sauces have quite the cult following and soon after you try them you know why.  Not only are they delicious, but all of their sauces, rubs and marinades are certified gluten-free, made with real ingredients and contain no artificial ingredients, flavors, colors, MSG or high fructose corn syrup {the number one ingredient in most national brands of barbecue sauce}.

I hope you enjoy following me this year with Stubb's.  About every two months I'll be creating a new recipe with their products and sharing some of their own.

In my first package I received their Original Bar-B-Q Sauce {a tangy mix of tomato, vinegar, molasses and black pepper}, their Sweet Heat Bar-B-Q Sauce {molasses and brown sugar balanced against chipotle peppers} and their Beef Marinade {a blend of soy, lime, ginger and red pepper}.

I have to admit, trying to choose which sauce to feature was difficult.  They all sounded so good! But...anything with a bit of heat will always jump out to me.  I have always been a fan of barbecue sauces with a bit of a kick.  Nothing that sends me screaming for a glass of milk, but a sauce that leaves just a hint of pepper on my tongue.

Obviously, I picked up the Sweet Heat bottle and got to work.  I wanted to come up with something light for the warmer months that are emerging, yet still allowed for the depth of barbecue sauce.  This dish is it folks!  It combines the flavor of light, crispy cabbage, sweet peppery chicken with the crunch of almonds.

This slaw is definitely one I could see being served at any event - a girl's night out, at a brunch, a spring potluck - heck, do I even say it, a restaurant menu?  It's fun, unique and tasty.

And since the dressing is poured on right before serving, you can easily make this ahead, packing it up for lunches during the week or a late dinner.

Sweet Heat Chicken Asian Slaw

Print this Recipe!

serves 4

1/4 c. soy sauce

1/4 c. honey

2 T. oil

2 T. rice wine vinegar

1/4 c. honey mustard dressing

1/2 c. Stubb's Sweet Heat Bar-B-Q Sauce

16 oz. packaged coleslaw mix

1/4 c. sliced almonds

1 lb. boneless, skinless chicken breasts

salt, pepper

1.  In a bowl combine the soy sauce, honey, oil and vinegar, whisking until combined.  Pour half of this mixture into into another bowl, combining it with Stubb's Sweet Heat Bar-B-Q Sauce.  Set both bowls aside.

2.  Heat a large skillet to medium-high heat.  Generously sprinkle chicken with salt and pepper.  Spray the pan with cooking spray.  Cook chicken 4-6 minutes a side until cooked through {shorter or longer depending on thickness of chicken}.  Pour barbecue sauce mixture over the chicken, coating on both sides.

3.  While chicken is cooking combine the honey mustard dressing with the remaining soy/honey mixture in a large bowl.  Toss in coleslaw mix and almonds.  Slice the cooked chicken and toss it with the coleslaw mix.  Top with any remaining almonds.  Serve immediately.

****This post was sponsored by Stubb's, as part of the Stubb's Insider Program.  All opinions are my own.