Instructions
Step 1. In a large bowl, combine olive oil, garlic, soy sauce, lemon juice, paprika, Italian seasoning, salt, and black pepper.
Step 2. Add the chicken pieces and marinate for at least 30 minutes.
Step 3. Preheat a grill pan or skillet over medium-high heat.
Step 4. Cook the chicken pieces for 8 to 10 minutes, turning occasionally, until nicely charred and cooked through.
Step 5. Meanwhile, prepare the French fries according to package directions until golden and crispy.
Step 6. Toss the hot fries with salt and chopped parsley.
Step 7. In a bowl, combine cabbage, carrots, and red onion.
Step 8. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Step 9. Pour the dressing over the cabbage mixture and toss until evenly coated.
Step 10. Arrange the sliced cucumber and cherry tomatoes alongside the coleslaw.
Step 11. Place the grilled chicken bites on a serving platter or plate.
Step 12. Add the French fries, coleslaw, and fresh vegetables.
Step 13. Serve with barbecue sauce and ranch dressing or garlic aioli for dipping.
Step 14. Garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover chicken, fries, coleslaw, and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.
French fries are best reheated in an air fryer or oven to restore crispness.
Keep the coleslaw and fresh vegetables chilled and serve cold.
The grilled chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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