Ingredients

The following ingredients have 4 Servings
  • 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
  • ¼ cup homemade mayonnaise
  • ¼ cup coconut milk
  • 1 tsp. raw garlic (minced)
  • 2 tsp. fresh dill (minced)
  • 2 tsp. fresh chives (minced)
  • ½ tsp. paprika
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. hot cayenne pepper sauce
  • Sea salt and freshly ground black pepper

Instruction

  • 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.
  • 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.
  • In a small bowl, combine the paprika, garlic powder, and salt and pepper to taste.
  • Coat the chicken breasts with the paprika seasoning.
  • Cook the chicken on the pre-heated grill for 10 to 12 minutes per side.
  • Top the chicken with the coleslaw and serve.