Chicken and Blue Cheese Slaw

recipe
Chopped apple or green grapes would also work well in this fast summer dinner. Ready-to-use slaw and preshredded carrots make short work of this refreshing salad.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 312
Caloriesfromfat 28 %
Fat 9.6 g
Satfat 2.6 g
Monofat 2.4 g
Polyfat 3.6 g
Protein 26.7 g
Carbohydrate 32 g
Fiber 4 g
Cholesterol 64 mg
Iron 1.8 mg
Sodium 340 mg
Calcium 106 mg

Ingredients

Salad:
2 cups chopped skinless, boneless rotisserie chicken breast meat
2 cups seedless red grapes, halved
1 cup shredded carrot
1/2 cup thinly sliced red onion
1 (10-ounce) package angel hair slaw
Dressing:
1/4 cup rice vinegar
1/4 cup fat-free, less-sodium chicken broth
1/4 cup thawed orange juice concentrate
2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
3 tablespoons crumbled blue cheese
2 tablespoons coarsely chopped walnuts

Preparation

To prepare salad, place the first 5 ingredients in a large bowl, and toss gently to combine.

To prepare dressing, combine vinegar, broth, juice concentrate, oil, salt, and pepper, stirring with a whisk. Drizzle over salad, tossing to coat. Sprinkle with cheese and walnuts, and toss gently to combine.

Carla Fitzgerald Williams,

Cooking Light

June 2004
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