Sacks Kitchen / Recipe
Fresh Sides for Frozen Favourites
Balance a crisp chicken dinner with a lemony cabbage slaw and a warm corn-and-pepper salad. Both sides come together while the chicken cooks.
Prep
20 min
Cook
25 min
Serves
4-6
Sides
Two
Shop this recipe
Pick one crisp chicken favourite, then pair it with both quick sides for a complete family meal.
Ingredients
Choose your chicken
- Buttermilk Chicken Breast Pieces, Zesty Breaded Chicken Breasts, or Jumbo Chicken Breast Tenders, cooked according to package directions
Lemony crunch slaw
- 4 cups shredded cabbage or coleslaw mix
- 1 carrot, grated
- 2 green onions, sliced
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and black pepper
Warm corn and pepper salad
- 3 cups corn kernels, thawed if frozen
- 1 red pepper, diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/4 cup chopped parsley or cilantro
Method
- Start the chicken. Heat the oven or air fryer and cook your chosen chicken product according to its package directions. Arrange pieces in a single layer for even crisping.
- Make the slaw dressing. In a large bowl, whisk yogurt, mayonnaise, lemon juice, honey, a pinch of salt, and black pepper.
- Toss the slaw. Add cabbage, carrot, and green onion. Toss well and refrigerate for at least 10 minutes so the vegetables lightly soften while staying crisp.
- Char the corn. Heat olive oil in a wide skillet over medium-high. Add corn and diced pepper, then cook without stirring for 2 minutes. Stir and continue cooking until browned in spots, about 5 minutes.
- Season the warm salad. Add smoked paprika, lime juice, herbs, salt, and pepper. Toss and remove from the heat.
- Plate. Rest the cooked chicken for 2 minutes. Serve with a generous scoop of cool slaw and warm corn salad, plus lemon or lime wedges.
Best contrast
Serve the slaw cold, the corn salad warm, and the chicken straight from the oven. The temperature contrast makes a simple dinner feel more complete.
Prep ahead
Make the dressing and shred the vegetables one day ahead, but toss them together no more than two hours before serving.
Use leftovers
Chop leftover chicken and fold it into the slaw for a sandwich filling, or add everything to a grain bowl the next day.
Find your next favourite
Browse all Sacks products and build an easy meal around what is in your freezer.