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Food

Curried Broccoli Slaw with Hazelnuts, Blueberries, and Chicken

Serves 4.

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Curried Broccoli Slaw
Finely chopping raw broccoli (including its stems) creates a pleasing, deli-style slaw that will keep well for a few days. Tossed with sweet hazelnuts, fresh summer berries, and cooked chicken (or chickpeas), this is a dish that will have no issues disappearing. [callout] Serve this salad as a main course or side dish, or on a bed of greens or cooked quinoa. [/callout]

Ingredients

  • 1/3 cup (80 mL) full-fat plain yogurt
  • 1/4 cup (60 mL) <a href="https://www.www.www.www.alive.com/recipe/master-vinaigrette/" target="_blank">Master Vinaigrette</a>
  • 1 Tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) curry powder
  • 1 head broccoli, including stems, roughly chopped
  • 1/2 cup (125 mL) roasted, skinned hazelnuts
  • 1 - 4 oz (115 g) cooked boneless, skinless organic chicken breast, shredded, or 1 cup (250 mL) cooked chickpeas
  • 1 cup (250 mL) fresh blueberries

Nutrition

Per serving:

  • calories 290
  • protein 16g
  • fat 18g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 20g
    • sugars 9g
    • fibre 6g
  • sodium 137mg

Directions

01
In large bowl, whisk together yogurt, Master Vinaigrette, lemon juice, and curry powder.
02
In food processor, pulse broccoli until very finely chopped; add to bowl with dressing. Add hazelnuts to food processor (no need to clean) and pulse until very finely chopped; add to bowl. Add chicken or chickpeas and blueberries to bowl, and toss everything until fully incorporated. Cover and chill for at least 30 minutes or up to 4 days. Serve chilled.

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