Saturday, April 20, 2013

Chicken Apple Coleslaw Business

This isn’t the original title of the recipe, but the original title would be misleading.  And so I used “business”... one of those words that my friend Heather says that never fails to bring a smile.

I’ve tried a couple of variations with the dressing – I’ll list them at the end.  This is the favorite so far, but I’m sure that it will morph a bit yet... possibly with some sharp citrus flavours and maybe a touch of honey.  It is a lot of cabbage to eat for lunch, but it surely is satisfying!

2 chicken breasts, cooked and diced
1 small apple diced
4 cups shredded cabbage

¼ cup sliced almonds
¼ cup extra virgin olive oil

2 tbsp cider vinegar

1 tbsp Dijon mustard
1 tsp celery seed

In a large mixing bowl add cabbage, chicken, apple and almonds.  In a small measuring cup, whisk together olive oil, cider vinegar, mustard and celery seed.  Drizzle the dressing onto the salad.

To make this salad travel well for a work-lunch, I don’t add the apple until just before serving. 
The first time, I used cider vinegar, ½ tsp pepper and Epicure Cesar salad spice.  Ick.   The true recipe calls for ½ cup of sun-dried tomatoes packed in olive oil.  (Also ick.)  The suggested dressing was ¼ olive oil, 2 tbsp balsamic vinegar, 1 tbsp dried oregano and sea salt and black pepper to taste.  (The recipe name was Sun-Dried Tomato Chicken Slaw.)

How does your dressing variation go?

Update:  April 28, 2013 – dressing variation:  1 tbsp Dijon, 1 tbsp honey, 1 tsp celery ceed, grated grapefruit peel, 2 tsp grated ginger, 2 tbsp cider vinegar, 1/4 c olive oil.  Yummy!


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