The other morning, I woke up knowing I was going to be making blackened chicken for dinner — I just didn’t have a clue what I was going to have with it.
In a half hearted attempt to see if I could find something to make from what I had around the kitchen, I opened the fridge to find some leftovers:
- Cabbage and carrots from fresh and light avocado summer rolls
- Green onions leftover from cute and yummy chipotle salmon sliders
- Chopped yellow bell pepper from a cheesy and delicious pizza
Hmmmm — what to make with all of that? During my drive to work, it suddenly hit me that I could make a coleslaw — and a colorful one at that! (Not gonna lie, I did a little happy dance in the car once I realized I had a use for all these leftover ingredients that were otherwise on their way to next week’s trash.)
And just like that, dinner was settled: blackened chicken and rainbow coleslaw.
Normally I make coleslaw with mayo, but I also had some sour cream leftover that I wouldn’t be using otherwise, so I made a sour cream/ mayo combo for the dressing.
I also figured it would add a nice cooling element that would pair well with the blackened chicken.
Blackened chicken is something my dad and brother both love for me to make. I haven’t made it for quite some time though now that I’ve lived on my own for a few years and don’t have frequent requests for it.
I make my own blackening spice with cayenne pepper, chili powder, paprika, garlic salt, dehydrated onion, red chili flakes — among a couple other spice (I have the recipe in a notebook that’s not with me, so I’ll have to get back to you with my exact measurements).
The colorful coleslaw went perfectly with the blackened chicken. The cooling sour cream and mayo dressing over the crunchy veggies was a nice offset to the spicy chicken.
This dish is great for any summer day or night. If you’re not in the mood for chicken, you could always blacken some fish or beef as an alternative.
Here’s my recipe for this spicy-cool combo!