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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.

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

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    Curried Broccoli Slaw with Hazelnuts, Blueberries, and Chicken

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    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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