Rub the chicken breasts with olive oil and blackening seasoning. Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side or until cooked through and blackened. Remove from heat and let rest.

Make the Warm Potato Salad

Cook the Potatoes

Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before cutting them in half.

Combine Ingredients

In a skillet, melt the butter over medium heat. Add the potatoes, bacon, green onions, apple cider vinegar, salt, and pepper. Toss gently and heat through for about 5 minutes.

Prepare the Horseradish Aioli

Mix the Aioli

In a bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and salt. Mix well until smooth.

Make the Creamy Coleslaw

Combine Slaw Ingredients

In a large bowl, mix together shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until everything is well coated. Refrigerate until ready to serve.

Serve

Plate the Dish

Slice the blackened chicken and serve it with warm potato salad, a dollop of horseradish aioli, and a generous side of creamy coleslaw.