This recipe is an oldie but goodie. The original recipe came from Cooking Light, which I haven’t subscribed to in probably 7 years. The Cooking Light version called for Blue Cheese, Canola Oil and Orange juice concentrate. I have modified it many times and it has remained as a staple girl’s lunch/cookout salad. So, my friend Jayme asked me to bring it to her Labor Day party and I was happy to oblige. The thing that is cool about the recipe is that if you are missing an ingredient, you can substitute many other options. I will give you tips on that below. Also, the dressing is very light and citrusy, not overpowering at all, which keeps the salad crisp and tasting even better the second day!
Chicken Broc Slaw Salad
Prep Time: 15 minutes (excluding cooking the chicken)
Cook Time: none, but should sit in frig for at least 2 – 4 hours before serving
Servings: 12 large side dish portions
- 2 cups of diced leftover chicken breasts (I hit the salad bar at Whole Foods and took the plain chicken from there and diced it up.)
- 2 cups of seedless red grapes, halved
- 2 red peppers, chopped
- 2 cups of sungold tomatoes, halved
- 4 scallions, chopped
- 10 ounce package of broc slaw with carrots (If you can’t find one with carrots, add a cup of shredded carrots too.)
- 1/2 – 2/3 cup sunflower seeds
- 1/4 cup white wine vinegar
- Juice from 1 medium orange
- 3 tbsp. of lemon juice
- 2 tbsp. lemon infused olive oil (or EVOO if you don’t have it)
- 2 tbsp. orange infused olive oil (or EVOO if you don’t have it)
- Salt and Pepper
- In a large bowl with a lid, add the chicken through the sunflower seeds.
- Place lid on bowl and shake well to combine.
- In a small bowl, combine vinegar through salt and pepper and whisk well.
- Check flavor and adjust if needed by adding more oil or juices.
- Pour 1/2 the dressing over the salad and shake again to combine.
- Check to see if salad is thoroughly coated. If yes, put in the frig; If no, add more dressing and shake again to combine.
- You can always add the remaining dressing to the salad before serving if it needs it.
- Refrigerate 2 – 4 hours and serve from the bowl or over lettuce leaves.
If you don’t have chicken, you can substitute shrimp or omit the protein.
If you don’t have grapes, you can use dried cranberries or cherries.
If you don’t have fresh peppers, you can use roasted peppers.
If you don’t have sungold tomatoes, you could use grape tomatoes or olives.
If you don’t have sunflower seeds, you can use slivered almonds or pine nuts.