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Categories:Viewed: 12 - Published at: a year ago
Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts, Thawed If Frozen
- 16 ounces, fluid Poppyseed Dressing
- 10 ounces, weight Bag Of Angel Hair Coleslaw Mix
- 1/2 cups Either Shredded Carrots Or Broccoli Slaw
- 1 whole Red Pepper, Seeded And Diced
- 20 ounces, weight Canned Pineapple Tidbits, Drained Well
- 8 whole Wheat Tortillas
- 3/4 cups Sliced Toasted Almonds
Method
- Put the chicken into a glass dish and pour 1 cup of poppyseed dressing over the top.
- Put it into the refrigerator to marinate for at least an hour.
- Grease the grate on your grill.
- Preheat your grill to a medium heat.
- Drain marinade off of the chicken and position chicken onto the grill grate.
- Leave the lid off while cooking and turn chicken onto each side twice, until cooked through.
- This will be about 10 to 12 minutes total.
- Remove chicken to a clean plate and turn off the grill.
- In a large bowl, combine the slaw mix, broccoli slaw, red pepper and pineapple.
- Toss with remaining poppyseed dressing until nicely coated.
- Refrigerate until serving time.
- Slice grilled chicken and fill tortillas with slaw, chicken pieces, and sliced almonds.
- Roll and eat!
