Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Bang Bang Grilled Chicken Skewers with Spicy Slaw
Serving Amount
Ingredients
2 lbs. chicken breast, cut to uniform 1-inch cubes
3 Tbsp. olive oil
2 large limes, juiced, divided
1 tsp. paprika
11⁄2 tsp. garlic powder
1 tsp. onion powder
1⁄2 tsp. cayenne pepper
salt and pepper to taste
3⁄4 cup light mayonnaise
2 Tbsp. water
3 Tbsp. Thai sweet chili sauce
3 Tbsp. sriracha
2 cups mixed cabbage and carrots, shredded
1 cup iceberg lettuce, shredded
Green onion, chopped, for garnish
Instructions
Step 1
In a large bowl, mix olive oil, juice from ½ lime, spices and salt and pepper. Mix well, then add cubed chicken. Massage the mixture into the chicken. Allow to marinate for 30 minutes, while preparing slaw and the bang bang sauce.
Step 2
In a separate bowl, make the bang bang sauce. Mix light mayonnaise, remaining lime juice, water, Thai sweet chili sauce, and sriracha. Reserve 1/3 of the mixture for brushing on chicken for grilling, 1/3 for the slaw and the remaining 1/3 for extra drizzling and dipping.
Step 3
In a medium size bowl, add bang bang sauce reserved for slaw. Add an additional 2 tablespoons of water and lime juice to thin. Add slaw mixture and shredded lettuce and mix until well-combined.
Step 4
Heat the grill to medium-high. Once hot, brush the reserved bang bang sauce mixture for brushing on chicken then place on grill. Grill for about 15 minutes, flipping a few times and removing once internal temperature is 165 degrees F.
Step 5
Serve chicken on top of a bed of the slaw. Drizzle and serve with remaining bang bang sauce and dress with chopped green onions.
