Grilled Chicken with an Apricot Pistachio Slaw

Grilled Chicken with an Apricot Pistachio Slaw

• 4 lbs. chicken thighs and drumsticks, bone-in, skinless
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp sea salt
• 1 tsp cumin
• 1/2 tsp coriander
• 16oz coleslaw mix
• 2 C shredded carrots
• 1 C dried apricots, soaked in hot water for 10 minutes
• 1 C pistachios, roughly chopped

Creamy Garlic Dressing

• 1 C avocado oil
• 1/4 C white balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp stone-ground mustard
• 1 tsp coconut aminos
• 1 tsp sea salt
• 1/4 tsp cracked black pepper
• 1 tsp Italian seasoning
• 1 egg

‍

1. In a small bowl mix the garlic powder, onion powder, 2 teaspoons of sea salt, cumin, and coriander.
2. Toss the chicken in the spice blend and grill the chicken until it’s cooked through, about 7-10 minutes per side. The chicken juices should run clear and the meat should no longer be pink when it is fully cooked.
3. Dice the soaked apricots into small pieces. In a medium bowl add the coleslaw mix, carrots, diced apricots, and pistachios. Mix the ingredients to evenly distribute everything.
4. Add 1 cup of avocado oil, white balsamic vinegar, minced garlic, mustard, coconut aminos, 1 teaspoon of sea salt, Italian seasoning, and egg in a jar wide enough for the immersion blender to fit.
5. Place your immersion blender on the bottom and blend for about 10 seconds. Slowly pull the wand up and continue blending until the dressing is fully emulsified.
6. Toss the coleslaw with the amount of dressing you prefer, reserving some of the dressing to drizzle over the chicken.
7. Serve the chicken on top of the coleslaw and drizzle some of the creamy garlic dressing over everything.