This is a fresher, healthier, tastier spin on a dish I once thought was doomed to die in a casserole dish behind the glass case of the deli section.
It’s nice, easy dish that you can make a big batch of and save for a few days for leftovers. It’s light but still really hearty, a little sweet and a little sour.
I went the lazy route and just bought a barbecued chicken from Whole Foods, but if you’re feeling some serious culinary commitment, by all means roast or barbecue your own chicken. Or just cook some chicken breasts. Or go the extra lazy route and forget the chicken altogether. It all works.
Recipe makes a big huge bowl
- 1/4 head red cabbage, sliced then
- 1/2 head green cabbage, sliced then
- 2 medium carrots, grated
- 4 green onions, thinly sliced
- 1 cup of flatleaf parsley, roughly chopped
- 1 cup of arugula, roughly chopped
- 1/2 barbecue chicken, shredded
- 3/4 cup raisins (optional)
- 1/2 cup plain yogurt
- 2 tablespoons grainy dijon
- 2 tablespoons apple cider vinegar
- 1 tablespoon agave necter or liquid honey (agave is much sweeter than sugar or honey so don’t overdo it)
- 1/4 cup extra virgin olive oil
- 2 tablespoons chicken stock
- Juice of 1/2 a lime
- Sea salt & cracked pepper
Grate, chop and slice up all your veg and toss it all in a big bowl. I didn’t know if I’d like it with raisins, but they balance the acidity of the dressing nicely. And who doesn’t like little sweet surprise bites?Â If you take my word for it, toss them in now too.
Now it’s time to get carnivorous on your roast chicken. Just get your hands right in there and start pulling meat off the bones. It always makes me feel a little strange to be man-handling the meat and bones of something that used to walk around, but it’s just so delicious I usually get over it pretty quick.
Pour it overtop of your coleslaw and toss it altogether.Â Serve it up in a bowl and top with a nice helping of shredded chicken.
If your chicken is still a bit warm then it will be lovely, but this is a cold, summer salad so it will be just as nice if it’s been in the fridge.
P.S. I just had a thought! I think roasted peanuts or pine nuts might be the finishing touch this dish needs. Go forth fellow foodies!