Ingredients
The following ingredients have 4 Servings
- ¼ cup gluten-free light mayonnaise
- 2 tablespoons plain 2% Greek yogurt
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ head red cabbage
- shredded
- 2 medium mangoes
- peeled
- pitted
- and shredded
- 1 tablespoon olive or canola oil
- 2 bone-in
- skin-on
- chicken breasts
- 1 cup prepared gluten-free barbecue sauce
- 1 large onion
- chopped
- 2 tablespoons honey
- 2 tablespoons salted butter
- Eight 5-inch gluten-free corn tortillas
- warmed
- or 4 gluten-free sandwich buns
- for serving
Instruction
- Make the slaw: Place the mayonnaise, yogurt, honey, vinegar, salt and black pepper in a large bowl, and whisk until well combined
- Add the red cabbage and the mangoes and toss to coat
- Cover and refrigerate until ready to serve
- Prepare the chicken: Heat a medium saucepan over high heat
- Add the olive or canola oil and add the chicken breasts, skin-side down
- Reduce the heat to medium and cook for 3-4 minutes, as the chicken browns
- To a slow cooker, add the barbecue sauce, onions and the honey
- Add the browned chicken and cook on high for high for at least an hour or two then switch to low
- Remove the chicken from the sauce, remove and discard the skin and bones
- Shred the meat with a fork and return it along with the butter to the sauce, and stir well to coat
- Serve with the slaw on tortillas or mini buns
