Warmer days mean eating lighter...thank goodness... The minute it warmed up, I was thinking chicken salad for dinner. I added chicken, apples, craisins, pepitas and sunflower seeds to the broccoli slaw. It was nice and crunchy and the creamy lemon dressing gave a nice pop to the dish. If you are looking for a new way to eat chicken salad, you may really enjoy this dish.
Chicken and Broccoli Slaw Salad
with Lemon Dressing
1 bag broccoli slaw mix
2-3 chicken breast halves, poached and shredded (or shred a small rotisserie chicken), about 3 cups
1 medium apple, cored, diced or julienned
1/4 cup raw pepitas (shelled pumpkin seeds)
1/4 cup raw sunflower seeds
1/2 cup Craisins
1/2 cup sour cream
3 Tbsp fresh squeezed lemon juice
2 Tbsp mayonnaise
1 Tbsp white wine vinegar
2 tsp grated lemon peel
1/2 tsp Kosher salt
1/4 tsp fresh ground pepper
Toast the pumpkin and sunflower seeds in a skillet over low heat. Watch carefully, shake the pan often until the seeds are lightly browned. Set aside.
For poaching, place the chicken in a straight sided skillet. Add enough liquid to cover by 1-inch. (I use a combination of chicken stock and white wine.) Bring to a simmer over medium-high heat, then reduce to medium-low. Gently simmer the breasts until they reach an internal temperature of 160° F. Remove from the liquid. Cool. Shred or cut into a bite-size pieces.
Prepare the dressing. In a large bowl, whisk the dressing ingredients.
To the bowl add the broccoli slaw mix, cooled chicken, apples, seeds and craisins. Toss the mixture to coat. Taste for seasoning. Cover and refrigerate at least an hour to allow the flavors to meld.
NOTE: I used leftover chicken which I cut into pieces.
I first saw a recipe for Chicken Broccoli Slaw when I was visiting Pale Yellow. She inspired me to explore using broccoli slaw to create a new chicken salad dish! What a great idea it was....
I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.