Ingredients
- 3 tbsp. mayonnaise
- 2 tbsp. milk
- 2 tbsp. cider vinegar
- 1 tsp. sugar
- 1 tsp. salt
- ⅛ tsp. celery seeds
- 1 tbsp. + ¼ cup barbecue sauce
- 8 oz. bag shredded red cabbage
- 8 oz. bag shredded carrots
- 2 large pears, cut in thin strips
- 4 boneless skinless chicken breast halves or (4 chicken drumsticks)
- ¼ tsp. black pepper
Make it step by step
- Blend mayonnaise, milk, vinegar, sugar, ½ tsp. salt, celery seeds, and 1 tbsp. BBQ sauce.
- In a large bowl, mix cabbage, carrots, and pears.
- Top with mayonnaise mixture; toss to coat. Cover and refrigerate 2 hours.
- Heat an oven to 450 °F degrees. Place chicken breasts (or chicken drumsticks) on a rack over a baking sheet.
- Remove 2 tbsp. barbecue sauce to a bowl, brush each breast with the remaining barbecue sauce, then sprinkle with remaining salt and pepper.
- Bake 30 minutes or until done.
- Remove from oven and spoon reserved BBQ sauce over chicken breasts. Serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.