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.
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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