Sesame Ginger Chicken and Broccoli Slaw.
  • 2 Lbs. of Chicken Thighs
  • 1.5 Cups of Ken’s Simply Asian Vinaigrette, divided
  • 12 oz. Bag of Broccoli Slaw
  • 2 Cups of Shredded Red Cabbage
  • 1 Cup of Shredded Carrots
  • 2 Packages of Ramen Noodles
  • ½ Ramen noodle spice packet
  • ½ Cup of Sliced Almonds
  • ¼ Cup of Dried Cranberries
  • 2 Tbsp. of Sesame Seeds, plus more for serving
  • ¼ Cup of chopped fresh scallions, plus more for serving
  • Salt and Pepper
  1. Coat the chicken thighs with 1 Cup of Ken’s Simply Asian Vinaigrette and season lightly with salt and pepper. Set aside to marinate in fridge for at least 30 minutes.
  2. While chicken is marinating, prepare the slaw. Combine ½ cup of Ken’s Simply Asian Vinaigrette with ½ spice packet from the ramen noodles. Crush ramen noodles into small bite sized pieces and toss with the dressing. Add in red cabbage, broccoli slaw, and shredded carrots; toss to combine and coat with the dressing. Fold in sliced almonds, dried cranberries, sesame seeds, and scallions. Let the mixture marinate for at least 30 minutes.
  3. Pre-heat your grill to medium-high heat and place your chicken thighs on the hot grill to cook through. Remove from grill once they reach an internal temperature of 165 degrees F, and let them rest for 5 minutes before serving over the broccoli slaw. Garnish with additional sesame seeds and chopped scallions; season with salt and pepper to taste.
Recipe by DomestikatedLife at