Ingredients
- 1 1/4 lbs boneless, skinless chicken thighs
- 3/4 cup Whole30 Buffalo Vinaigrette, divided
- 8 leaves Bibb lettuce (for serving)
For the Slaw
- 1 1/2 cup shredded green and/or purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup slivered red onion
- 2 tbsp extra-virgin olive oil
- 2 tbsp lime juice
- 1/4 tsp coarse salt
For the Crema
- 1 small avocado, halved, pitted, and peeled
- 3 to 4 tbsp full-fat coconut milk
- 2 tbsp fresh lime juice
- 2 tbsp coarsely chopped cilantro
- 1 small clove garlic, halved
- 1/4 tsp coarse salt
Instructions
- MAKE the Buffalo chicken: In a large resealable plastic bag, combine chicken and ½ cup of the4 WHOLE30 Buffalo Vinaigrette. Massage to coat. Seal bag and marinate in the refrigerator for at least 2 hours and up to 4 hours.
- PREHEAT oven to 400°F. Place chicken on a rimmed baking sheet and coat with 2 tablespoons of the vinaigrette. Bake for 20 minutes or until done (170°F). Let stand 5 minutes.
- MAKE the Slaw: Meanwhile, in a medium bowl, combine the cabbage, carrots, and onion. In a small bowl, combine the oil, lime juice, and salt. Pour over cabbage and toss to coat. Refrigerate until serving.
- MAKE the Avocado Crema: In a food processor or blender, combine the avocado, coconut milk, lime juice, cilantro, garlic and salt. Cover and process or blend until smooth, adding more coconut milk as needed to reach desired consistency. Refrigerate until serving.
- USE two forks to shred chicken, or thinly slice with a knife. Toss chicken with the remaining 1/4 cup vinaigrette to coat. Serve chicken in lettuce leaves; top with slaw and drizzle with avocado crema.
