With summer in full swing, it’s not uncommon for all of us to seek swift and simple ways to stay out of the kitchen in the late afternoon.   And what a more spectacular way to spend a summer’s eve than dining alfresco by the pool … at Casa Magdalena … or on your own patio as the sunsets this summer.

We love to share this recipe with all who visit our vacation rental home in San Miguel so we thought we’d share this favorite with you!

Before you go, be sure to click here to see which beach is best through these web cams of our Lake Tahoe beaches which are moments from Tahoe Time Plaza.

BBQ Chicken with Peach and Feta Slaw

Serves 4 (serving size: 1 1/2 cups slaw and about 3 1/2 oz. chicken)


5 tablespoons olive oil, divided

2 tablespoons sherry vinegar

1/2 teaspoon freshly ground black pepper, divided

3/8 teaspoon kosher salt, divided

1 1/2 cups sliced fresh peaches (about 2 medium)

1 (12-oz.) pkg. broccoli slaw

3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips

1/4 cup barbecue sauce

1 tablespoon chopped fresh chives

1 ounce feta cheese, crumbled (about 1/4 cup)

2 center-cut bacon slices, cooked and crumbled


  1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
  2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
  3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

Have a super summer!