Smashed Chicken With Corn Slaw Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the chicken and frozen corn cobs on a large baking tray, drizzle with oil, season and bake for 20 mins.
• Meanwhile, combine the cabbage, onion, carrots, yogurt, lemon zest and juice, and some seasoning in a bowl. Set aside until ready to serve. In another bowl, mix the honey, peanut butter and sesame seeds with a pinch of salt. Remove the tray from the oven and brush or drizzle the sauce over the chicken and corn, then toss everything together to coat. Return to the oven and roast for a further 15-20 mins until sticky and caramelised. Serve with the coleslaw.

Steps:

• For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. Add the shredded chicken and toss to coat.
• For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. Slowly add the olive oil, whisking until emulsified. Add half of the dressing to the slaw and toss well¿refrigerate and reserve the remaining dressing for another use.
• To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw.

Steps:

• Cover shredded cabbage and refrigerate several hours or until well chilled.
• 30 min before serving time, mix ingredients in order given.
• Chill and serve.