Caramel Hickory Chicken With Crunchy Asian Slaw

READY IN: 25mins


  • 12
    teaspoon kosher salt
  • 14
    teaspoon pepper
  • 1
    tablespoon canola oil
  • 12
    cup caramel-flavored topping
  • 13
    cup hickory barbecue sauce
  • 14
  • 12
  • Crunchy Asian Slaw
  • 1
    (12 ounce) container Asian salad kit (cabbage, toppings, and sesame dressing) (cabbage, toppings, and sesame dressing, cabbage, toppings, and sesame dressing)
  • 1
    (5 1/3 ounce) container plain nonfat Greek yogurt
  • 14
    cup presliced green onion
  • 1
    (3 ounce) package oriental-flavor instant ramen noodles


  • Caramel Hickory Chicken:
  • Season chicken with salt and pepper; drizzle with oil (wash hands). Preheat grill pan (or grill) on medium-high 2-3 minutes. Add chicken to grill pan; cook 3-4 minutes on each side or until browned.
  • Reduce heat to medium and cover (with lid or loosely with foil); cook 4-5 more minutes on each side or until chicken is 165°F Whisk remaining ingredients until smooth.
  • Brush sauce over chicken; cook 1 minute on each side to glaze chicken. Remove chicken from grill pan and brush with additional sauce. Slice chicken and serve with remaining sauce (on side for dipping).
  • Nutritional Information: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL 110mg; SODIUM 590mg; CARB 32g; FIBER 0g; PROTEIN 41g; VIT A 2%; VIT C 0%; CALC 2%; IRON 8%.
  • Crunchy Asian Slaw:
  • Whisk in salad bowl: dressing (from salad kit) and yogurt until blended. Add remaining salad kit ingredients and onions.
  • Crush noodles in package using fingertips; add to salad mixture (omitting seasoning packet) and toss to coat. Cover and chill 10 minutes for flavors to blend. Serve.
  • Nutritional Information: CALORIES (per 1/4 recipe) 160kcal; FAT 9g; CHOL 0mg; SODIUM 300mg; CARB 12g; FIBER 3g; PROTEIN 7g; VIT A 15%; VIT C 70%; CALC 8%; IRON 6%.