Happy New Year! If you want to eat more healthfullly in 2017, this meal salad can help you keep your promise. There is so much to love about this colorful winter salad bursting with flavor: tons of fiber, great crunch and sustaining protein from the chicken and almonds. Tossing the shredded cabbage with some red wine vinegar while you chop the rest of the ingredients starts breaking down some of the fiber and adds a nice dose of resveratrol, to help fight cancer. The cabbage, especially the red, is full of free radical fighting power and a good source of vitamins C, K, B6 and fiber. Using bottled blue cheese dressing and left over chicken makes it fast and easy to prepare, 20 minutes tops. Tossing the cabbage with the vinegar first also helps to reduce the amount of dressing in the salad and will keep the apple from turning brown. If you love the pungent taste of blue cheese, toss in an extra half cup of crumbles. Thinly sliced fennel bulb or julienned jicama would also be tasty additions. However you make it, this salad is wholesome and will give your winter diet a delicious nutritional boost. Dig in!
Cranberry-Apple Chicken Salad Slaw with Blue Cheese Dressing
- 1 16-ounce bag of shredded red and green cabbage
- 1 large apple, cored and diced
- 1/2 cup red onion, diced
- 1 cup dried cranberries
- 1 1/2 tablespoon fennel seeds
- freshly ground pepper, to taste
- 1/2 cup apple cider vinegar or more
- 1 cup Marie’s Chunky Blue Cheese Dressing
- 2 cups cooked chicken breast meat, chopped roughly
- 1 cup sliced almonds
- 1/4 cup chopped parsley, tarragon or chives
- In a large bowl, place the cabbage. Toss it with the apple cider vinegar to coat while you prepare the rest of the ingredients.
- Top the salad with the chicken, the onion, the cranberries, the herbs, the fennel seeds and pepper.
- Toss the salad with the blue cheese dressing. Start with 1/2 cup and incrementallly add a bit more until the salad is coated to your preference.
- Top with the sliced almonds. Serves 4 as a meal or 6 as a side.