Chipotle-Glazed Chicken Breast and Grilled Chopped Veggie Salad

• 5 tablespoons vegetable oil, plus some for drizzling
• 1/2 small yellow onion, chopped
• 3 garlic cloves, chopped
• 2 tablespoons tomato paste
• 2 tablespoons honey
• 2 chipotle peppers in adobo sauce, finely chopped
• 1/4 cup plus 3 tablespoons cider vinegar
• 1 cup chicken stock or broth
• 1 medium zucchini, sliced lengthwise into 1/2-inch slices
• 1 medium yellow squash, sliced lengthwise into 1/2-inch slices
• 1 red bell pepper, cut in half, cored, and seeded
• 1 Granny Smith apple, cored and sliced into 1/2-inch rings
• 4 boneless, skinless chicken breasts (6 ounces each)
• Salt and freshly ground black pepper
• 1 16-ounce sack of coleslaw mix (on the produce aisle)
• 2 rounded tablespoons honey mustard, such as Guldens Spicy Honey Mustard
• 1 1/2 teaspoons ground cumin (half a palmful)
• 2 rounded tablespoons sour cream or plain yogurt

1. Preheat a grill pan or charcoal grill to high.
2. To make the chipotle glaze, in a small saucepot heat about 2 tablespoons of the vegetable oil over medium-high heat.
3. Add the onion and garlic; cook for about 2 minutes, stirring frequently.
4. Add the tomato paste, honey, chipotles, and 1/4 cup cider vinegar, and cook for 1 minute.
5. Add the chicken stock and cook for 10 minutes, or until the glaze has thickened.
6. Reserve the sauce on low heat.
7. While the chipotle glaze is cooking, season the sliced veggies, apple, and the chicken breasts with salt and pepper.
8. Drizzle with a generous amount of vegetable oil.
9. Place the veggies, apple, and chicken on the grill.
10. The veggies should be cooked for 3 to 4 minutes per side, or until they are well marked by the grill, then remove to cool slightly.
11. The chicken should be cooked for 6 minutes per side.
12. For the last 2 minutes of cooking time, baste the chicken using a pastry brush with the thickened chipotle glaze.
13. Both sides of the chicken should be well coated with the glaze.
14. Remove the chicken from the grill to rest while you put the rest of the grilled chopped veggie salad together.
15. Chop the cooled veggies into bite-size pieces and transfer to a salad bowl.
16. Add the coleslaw mix.
17. In a small bowl whisk together the honey mustard, cumin, and the remaining 3 tablespoons of cider vinegar; stream in the remaining 3 tablespoons of vegetable oil while you continue to whisk the dressing.
18. Stir in the sour cream or yogurt.
19. Season the dressing with salt and pepper.
20. Pour the dressing over the veggies and toss to coat.
21. Slice the chicken breasts on an angle and serve them on top of a mound of the salad.

vegetable oil, yellow onion, garlic, tomato paste, honey, peppers, cider vinegar, chicken, zucchini, yellow squash, red bell pepper, apple, chicken breasts, salt, mix, honey, ground cumin, sour cream

Taken from www.epicurious.com/recipes/food/views/chipotle-glazed-chicken-breast-and-grilled-chopped-veggie-salad-374766 (may not work)