Grilled Chicken with Wilted Slaw

Name: Grilled Chicken with Wilted Slaw
Total time: 45
Yield: 6
Ingredients: 3 tablespoons cider vinegar; 3 tablespoons molasses; 3 tablespoons olive oil; ¾ teaspoon ground allspice; ¾ teaspoon salt; ¾ teaspoon freshly ground black pepper; 6 boneless, skinless chicken thighs; 6 tablespoons cider vinegar; 2 teaspoons honey; 6 bacon slices; 1 teaspoon caraway seeds, crushed lightly; 1 (14 ounce) package DOLE® Classic Coleslaw; 2 large DOLE Green Onions

Recipe by Dole from allrecipes.com

Lunch 45 Mins.

Ingredients

6 servings

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3 tablespoons cider vinegar
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3 tablespoons molasses
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3 tablespoons olive oil
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¾ teaspoon ground allspice
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¾ teaspoon salt
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¾ teaspoon freshly ground black pepper
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6 boneless, skinless chicken thighs

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6 tablespoons cider vinegar
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2 teaspoons honey
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6 bacon slices
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1 teaspoon caraway seeds, crushed lightly
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1 (14 ounce) package DOLE® Classic Coleslaw
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2 large DOLE Green Onions

Instructions

Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.