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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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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.