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Curried Broccoli Slaw with Hazelnuts, Blueberries, and Chicken

Serves 4.


    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.


    Serve this salad as a main course or side dish, or on a bed of greens or cooked quinoa.


    Curried Broccoli Slaw with Hazelnuts, Blueberries, and Chicken


    • 1/3 cup (80 mL) full-fat plain yogurt
    • 1/4 cup (60 mL) Master Vinaigrette
    • 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


    Per serving:

    • calories290
    • protein16g
    • fat18g
      • saturated fat2g
      • trans fat0g
    • carbohydrates20g
      • sugars9g
      • fibre6g
    • sodium137mg



    In large bowl, whisk together yogurt, Master Vinaigrette, lemon juice, and curry powder.


    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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    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.