Chipotle Ancho Grilled Chicken & Raw Vegetable Slaw with Tangerine Vinaigrette

Serves: Total Time:
4 60 min


    Chipotle Ancho Grilled Chicken
  1. In a small bowl or glass dish place chicken thighs and cover with Chipotle Ancho Vinaigrette. Turn 3 times. Set aside.
  2. Raw Vegetable Slaw
  3. In small bowl mix together mint, basil, honey, and lemon juice.
  4. Whisk together. In another bowl place all remaining ingredients.
  5. Drizzle Tangerine Vinaigrette over vegetables. Toss to combine.
  6. Set aside, let slaw sit for 10 minutes to marinate
  7. To Plate
  8. Grill chicken until just done, approx 10 minutes.
  9. Let chicken rest for 5 minutes.
  10. Arrange slaw in center of plate, top with chicken, then drizzle with Chipotle Ancho Vinaigrette.
  11. Garnish with a cilantro sprig.
Cindys Note

Randy Weed
Executive Chef

Before becoming Executive Chef at Plum Market, Randy worked with acclaimed chef Michael Symon.

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    Chipotle Ancho Grilled Chicken
  • 8, all natural chicken thighs
  • 2 tsp. Salt
  • 1/2 cup, Cindy's Kitchen Chipotle Ancho Vinaigrette & Marinade
  • Raw Vegetable Slaw with Tangerine Vinaigrette
  • 1 cup, peeled, finely julienned red beets
  • 1 cup, peeled, finely julienned yellow beets
  • 1 cup, peeled, core removed, fine cut pineapple
  • 1 cup, peeled, finely julienned carrot
  • 1/2 cup, peeled, finely julienned jicama
  • 1/2 cup cilantro leaves
  • 3 scallions, bias cut
  • 2 tbsp, chiffonade mint
  • 1 tbsp, chiffonade basil
  • Cindy's Kitchen Tangerine Vinaigrette
Chipotle & Ancho Vinaigrette  Image Tangerine Vinaigrette (Oil Free) Image

This recipe was made using Chipotle & Ancho Vinaigrette and Tangerine Vinaigrette (Oil Free).

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