Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken breasts ( large, boneless (See Note 1))
  • 3 tbsp olive oil (separated)
  • 1/2 cup lime juice
  • 1 tbsp lime zest
  • 1/4 cup honey
  • 2 tsp chipotle chili powder
  • 2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 cup cilantro (chopped)
  • 1/8 tsp salt
  • 12 corn tortillas
  • 2 cups green cabbage (shredded or julienned)
  • 1 cup red cabbage (shredded or julienned)
  • 1 carrot (shredded or julienned)
  • 1 Honey Crisp apple (or apple of choice) (shredded or julienned)
  • 1/2 cup Ranch dressing ((See Note 2))
  • salt and pepper to taste
  • 2 limes (for garnish)
  • cilantro (for garnish)

Instruction

  • In a medium size bowl, stir together 2 tablespoons of olive oil, lime juice, lime zest, honey, chipotle chili and garlic powders, cumin, cilantro and salt until well combined. Reserve 1/3 cup of the marinade.
  • Pour marinade over chicken breasts in container and let soak covered in the refrigerator for 1 hour (See Note 3).
  • Place shredded cabbage, carrot and apple in a bowl. Pour Ranch dressing over apple slaw mixture and toss to coat. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate.
  • Add remaining tablespoon of oil to hot skillet. Cook chicken for 1-2 minutes or until golden brown on medium-high. Baste with marinade, then turn and cook the other side for 1-2 minutes. Baste again, cover and cook on low for 10 minutes (and discard any remaining marinade). Transfer to plate, cover loosely with foil to keep warm until serving.
  • Slice or shred chicken for tacos. Using corn tortillas, layer chicken then top with slaw, cilantro and spoon reserved marinade over at time of serving with limes.