As you know I like to make big batches of lunches and breakfasts to portion for the week. Using prepared broccoli slaw is an easy way to add veggies without any chopping. I love it in buffalo chicken salad and this another delicious version. Rotisserie chicken makes the salad even easier!
This was another staple during my Whole 30. The salad was everything needed to be satisfying for lunch: crispy, crunchy, fresh, filling, and tasty. This is a great salad to make one night and enjoy throughout the week. The salad keeps well for several days.
Chicken and Broccoli Slaw Salad
Pale Yellow Original
Yield - 8-10 side servings, 4-5 serving meal servings
1/4 cup raw pepitas (shelled pumpkin seeds)
1/4 shelled raw sunflower seeds
1 juicy lemon
1/4 cup champagne vinegar
1/4 cup extra virgin olive oil
salt + pepper
1 small rotisserie chicken
1 bag broccoli slaw mix - 12 ounce bag
1 medium apple, I used honey crisp
Add the pumpkin and sunflower seeds to a dry sauté pan and cook for about 5 minutes over low heat until toasted and slightly browned. Watch carefully and shake the pan often.
To a large bowl add the lemon juice, vinegar, oil, and a generous addition of salt and pepper. Whisk together.
Use your hands to shred the chicken. I remove the skin and include the light and dark meat.
Add the broccoli slaw mix
Thinly slice and chop the apple into matchsticks. Add to the bowl.
Add in the majority of seeds, leaving a few to the side for garnish.
Toss to mix and taste for seasoning. Add as needed seasoning as needed; if the salad seems dry, add more oil and vinegar. Sprinkle the remaining seeds on top for garnish.
Cover and refrigerate. The salad is best after 4-6 hours. Let the flavors marry. This is definitely a make ahead dish!