A refreshing and creamy slaw featuring shredded chicken and blueberries, perfect for summer gatherings.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Salad
Method:Mixing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 cups shredded cooked chicken (rotisserie works great)
1 cup purple cabbage, thinly sliced
1 cup green cabbage, thinly sliced
1/2 cup shredded carrots
1/2 cup orange bell pepper, chopped
1/4 cup red onion, thinly sliced
1/2 cup blueberries
1/4 cup chopped cilantro
Lemon wedges (for garnish)
3/4 cup mayonnaise
2 tbsp Greek yogurt (or sour cream)
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt & pepper, to taste
Optional: a squeeze of fresh lemon or lime juice for added brightness
Instructions
If using fresh chicken, boil or bake until fully cooked and shred with two forks. If using rotisserie, simply shred the chicken.
In a bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the shredded purple cabbage, green cabbage, shredded carrots, orange bell pepper, red onion, and chopped cilantro.
Gently fold in the shredded chicken and blueberries into the vegetable mixture.
Pour the dressing over the chicken and vegetable mixture, then toss until everything is evenly coated and creamy.
Refrigerate for 30 minutes before serving to allow the flavors to meld. Serve cold with lemon wedges on the side.
Notes
For added crunch, consider mixing in some chopped nuts like almonds or walnuts.
Substitute the blueberries with diced apples or grapes for a different flavor profile.