Creamy Chicken & Blueberry Summer Slaw: A Refreshing Recipe!
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A refreshing and creamy slaw featuring shredded chicken and blueberries, perfect for summer.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
- 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
- If using fresh chicken, boil or bake until fully cooked and shred with two forks. If using rotisserie, simply shred.
- In a bowl, whisk together the mayonnaise, Greek yogurt, vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. Adjust to taste.
- In a large mixing bowl, add the shredded cabbage, carrots, red onion, bell pepper, and cilantro.
- Gently fold in the shredded chicken and blueberries.
- Pour the dressing over the mixture and toss until everything is evenly coated and creamy.
- Refrigerate for 30 minutes before serving to let flavors meld. Serve cold with lemon wedges on the side.
Notes
- For added brightness, consider squeezing fresh lemon or lime juice over the slaw before serving.
- This dish can be made a few hours in advance for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg