Chicken and Blue Cheese Slaw

Yield: 4 servings (serving size: 2 cups)
Source: Cooking Light, JUNE 2004
CL Comments: 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.
Comments from a PA Kitchen: I loved this and I cannot believe I haven't tried it before now. This will be a regular lunch staple for me from now on. I made it the night before so it had a chance to blend before we had it for lunch the next day. Delicious!


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

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


  1. To prepare salad, place the first 5 ingredients in a large bowl, and toss gently to combine.
  2. 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.


Healthy Units: 6 per serving
CALORIES 312(28% from fat); FAT 9.6g (sat 2.6g,mono 2.4g,poly 3.6g); PROTEIN 26.7g; CHOLESTEROL 64mg; CALCIUM 106mg; SODIUM 340mg; FIBER 4g; IRON 1.8mg; CARBOHYDRATE 32g

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