Recipe courtesy of Jeff Mauro
Show: The Kitchen
Episode: Poolside Party
Save Recipe Print
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

BBQ Vinaigrette:

Directions

Watch how to make this recipe.

Toss the cherry tomatoes in a small bowl with salt and pepper to taste. Set aside.

Put the green pepper directly over a gas burner (you can also do this under the broiler). Cook, rotating every 1 to 2 minutes, until the skin begins to char. Transfer to a bowl, cover with plastic and let sit for 10 minutes. Peel off the skin, discard the core and seeds and slice the pepper into thin strips.

In a large bowl, toss together the chicken, scallion whites and cabbage. Add the BBQ Vinaigrette and toss to coat. Season with salt and pepper.

Transfer the slaw to a serving bowl. On top of the slaw, arrange neat little rows of the tomatoes, green pepper strips and bacon bits. Slice the reserved scallion tops and sprinkle over the slaw.

BBQ Vinaigrette:

In a medium bowl, whisk together the BBQ sauce, oil, vinegar and mustard until emulsified. Add salt and pepper to taste.

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