Name: Chili Chicken Skewers with Ranch Cabbage, Apple & Cucumber Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1.02 kg chicken breasts, boneless skinless; 1 ½ English cucumbers; 3 Granny Smith apples; 135 ml ranch dressing; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); chili powder; extra virgin olive oil; garlic powder; salt

Chili Chicken Skewers with Ranch Cabbage, Apple & Cucumber SlawChili Chicken Skewers with Ranch Cabbage, Apple & Cucumber Slaw — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

3 avocados

1.02 kg chicken breasts, boneless skinless

1 ½ English cucumbers

3 Granny Smith apples

135 ml ranch dressing

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

chili powder

extra virgin olive oil

garlic powder

salt

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Pat chicken dry with paper towels, cut into 1-inch cubes, and season with spices. Thread onto skewers and place on a plate. (If you don't have skewers, you can cook the chicken directly on the grill pan.)

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, coat with oil. Working in batches if necessary, add the skewers and cook, turning occasionally, until the chicken is cooked through, 8-10 minutes. Remove to a clean plate.

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, trim and medium dice cucumbers. Place in a large bowl.

Quarter, core, and medium dice apples. Add to the bowl with the cucumber.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl along with shredded cabbage and dressing, then stir to combine the slaw.

To serve, divide skewers and slaw between plates. Enjoy!

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