This recipe for Thai Chicken with Mango Slaw was submitted by Tara Meier, Greenwood, IN. (Chicken can be grilled.)

Thai Chicken with Mango Slaw

6 boneless, skinless chicken breast halves
2 tablespoons honey
2 tablespoons vegetable oil
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage
2 cups shredded savoy
1 cup peeled, julienned carrots
1 ripe mango, peeled, seeded, cut in 1/2-inch pieces
Peanut Sauce (recipe follows)
3 tablespoons chopped scallions (green onions)
3 tablespoons chopped peanuts

1. Flatten chicken breast halves slightly with palm of hand.
2. Spray broiler pan with nonstick vegetable spray, arrange chicken on pan and place in oven set on BROIL about 4 inches from heat source. Broil about 7 minutes, turn and continue cooking about 6 minutes more or until fork can be inserted in chicken with ease.
3. In small bowl, mix together honey, vegetable oil, lime juice, salt and pepper.
4. In large bowl, place red cabbage, savoy and carrots; toss to mix well. Add honey-lime mixture and mango, tossing gently.
5. Arrange cabbage mixture on platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts.

Makes 6 servings.

Peanut Sauce: In small bowl, whisk together 4 tablespoons creamy peanut butter, 2 tablespoons water, 2 tablespoons honey, 4 tablespoons lime juice, 2 tablespoons soy sauce and 1/2 teaspoon hot red pepper flakes.

Recipe provided courtesy of the National Chicken Council. Used with permission.