Chicken With Buffalo Ranch Coleslaw Recipe

5 from 1 vote

Turn up the flavor on a perfect recipe for hot afternoons: pan-fried chicken topped with a scoop of creamy, tangy coleslaw.

Course Main Course

Cuisine American

Keyword buffalo, chicken, coleslaw

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 362kcal

Cost 15

1 head green cabbage finely shredded
1 large carrot finely shredded
4 boneless skinless chicken breasts butterflied and lightly pounded (omit if making just the coleslaw)
1 tbsp. smoked paprika omit if making just the coleslaw
½ tbsp. garlic powder omit if making just the coleslaw
Sea salt and freshly ground black pepper

Preheat your grill or BBQ to a medium-high heat.
In a bowl, combine all the ingredients for the buffalo ranch sauce. Season to taste with salt and pepper and stir well.
¼ cup homemade mayonnaise, ¼ cup coconut milk, 1 tsp. raw garlic, 2 tsp. fresh dill, 2 tsp. fresh chives, ½ tsp. paprika, 2 tbsp. apple cider vinegar, 2 tbsp. hot cayenne pepper sauce, Sea salt and freshly ground black pepper
In another large bowl, combine the cabbage, carrot, and buffalo ranch sauce. Cover and keep cold. If you’re making the coleslaw only, you can stop here and enjoy.
1 head green cabbage, 1 large carrot
In a small bowl, combine the paprika, garlic powder, and salt and pepper to taste.
1 tbsp. smoked paprika, ½ tbsp. garlic powder, Sea salt and freshly ground black pepper
Coat the chicken breasts with the paprika seasoning.
4 boneless skinless chicken breasts
Cook the chicken on the pre-heated grill for 10 to 12 minutes per side.
Top the chicken with the coleslaw and serve.