Ingredients
2 boneless, skinless chicken breasts
Juice of 2 large or 4 small limes
1/2 head of red cabbage, chopped into short, thin strips
1/2 bunch cilantro, coarsely chopped
1 ear of yellow corn, cooked and the kernals removed or 2 small cans, drained
8 oz. feta cheese, crumbled
2 Tbl. garlic powder
Vegetable oil to taste
Preparation
Season the chicken breasts with salt and pepper on each side and place on grill or indoor grill pan. Grill until just cooked through (turning 1/2 way through grilling) and remove to cool. While chicken is cooling, juice limes into a small bowl and set aside. Once chicken has cooled, shred using hands into thin pieces. Place chicken into a very large mixing bowl. To the chicken add the chopped cabbage, cilantro, kernals (fresh or canned) of corn and crumbled cheese. Sprinkle garlic powder into the bowl. Pour lime juice over mixture and toss until all ingredients are combined. Drizzle 1 Tbl. vegetable oil over slaw and toss again to combine. Add more vegetable oil until desired level of moistness is acheived. Normally 2 to 3 Tbl., although this varies eater to eater. Let the slaw sit for at least 2 hours before serving. Enjoy!
