BBQ Chicken with Cabbage & Pear Slaw

The colorful red cabbage and carrot slaw sweetened with strips of fresh pear makes a delightful accompaniment for baked chicken breasts.

BBQ Chicken with Cabbage & Pear Slaw
Servings: 4 Prep 15 mins Chill 2 hrs Bake 450°F 30 mins


  • 3 tablespoons light mayonnaise
  • 2 tablespoons low-fat milk
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon celery seeds
  • 1 tablespoon plus 1/4 cup bottled barbecue sauce
  • 1 bag (8 ounces) shredded red cabbage (about 4 cups)
  • 1 bag (8 ounces) shredded carrots (about 3 cups)
  • 2 large pears (1 pound), cored and cut in thin strips
  • 4 boneless skinless chicken breast halves (1-1/4 pounds)
  • 1/4 teaspoon black pepper

Make It

1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.

2. In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture; toss to coat. Cover and refrigerate for at least 2 hours.

3. Heat oven to 450 degrees F. Place chicken breasts on a rack over a baking sheet. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper. Bake at 450 degrees F for 30 minutes or until internal temperature of chicken registers 155 degrees F on an instant-read thermometer. Remove from oven and spoon reserved barbecue sauce over chicken breasts. Serve with 1-1/2 cups slaw per person.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 369, Fat, total (g): 7, chol. (mg): 86, sat. fat (g): 1, carb. (g): 43, fiber (g): 8, pro. (g): 36, sodium (mg): 963, Percent Daily Values are based on a 2,000 calorie diet.