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Chicken Slaw with Pimiento Cheese Cornbread

August 2008
Chicken Slaw with Pimiento Cheese Cornbread

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 25 mins

Cook: 5 mins

  • 1 cup shredded cheddar cheese
  • 2 tablespoons finely chopped pimientos
  • 1 tablespoon mayonnaise
  • Salt and pepper
  • 1/2 pound finely shredded rotisserie chicken (about three-quarters of a chicken)
  • 1/4 large head green cabbage, cored and shredded (about 4 cups)
  • 8 radishes, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 4 pieces store-bought cornbread, cut lengthwise into 1-inch slices
  1. Preheat the broiler. In a small bowl, combine the cheese, pimientos and mayonnaise; season with salt and pepper.
  2. In a large bowl, toss the chicken with the cabbage and radishes. Add the olive oil and vinegar; season with salt and pepper. Divide the chicken slaw among 4 shallow bowls.
  3. Spread some pimiento-cheese mixture on each slice of cornbread. Transfer to a baking pan and broil until the cheese is browned and bubbling. Serve alongside the chicken slaw.
  • Meridian Chardonnay 2006 (California), Climbing Chardonnay 2007 (Australia)
Tip For a change
  • Use North Carolina-style barbecue sauce instead of vinegar.