Crunchy Chicken Poppy Seed Slaw
Four easy ingredients plus a flavorful dressing make a crisp, crunchy, healthy meal. 

Yield: 4 main dish or 6-8 side servings


  • 1 (12- to 14-ounce) bag coleslaw or broccoli slaw mix*
  • 2 cups cooked chicken breast, diced or shredded
  • 1/2 cup chopped almonds, sunflower seeds, or a mix of both**
  • 1/3 cup dried cranberries or cherries
  • 1 Batch Honey Yogurt Poppy Seed Dressing (recipe follows)***

Honey Yogurt Poppy Seed Dressing

  • 1/3 cup (800g) low-fat plain Greek yogurt
  • 2 tablespoons (30 ml) apple cider vinegar (white balsamic vinegar is a delicious option)
  • 2 tablespoons (40g) honey
  • 1 tablespoon (14 ml) extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 tablespoon poppy seeds

For the salad

  1. Combine all of the ingredients except the dressing and nuts/seeds in a large bowl.
  2. Pour the dressing overtop, and toss to evenly distribute. Cover and refrigerate until ready to serve. (The slaw can be eaten right away but the flavor will improve after a few hours in the fridge.)
  3. Just before serving, toss the slaw again, sprinkle with the nuts and/or seeds., and toss again.

For the dressing

  1. Whisk all of the ingredients together in a small bowl. Cover and refrigerate until ready to use. The dressing will keep for approximately one week.


  • *You may use approximately 6 cups of shredded cabbage instead of the bag mix—and feel free to try this recipe with broccoli slaw, too.
  • **Salted nuts and seeds add a welcome salty-sweet element to the salad, but feel free to use unsalted if preferred. For maximum crunch, I like to add the nuts and seeds to the slaw just before serving.
  • ***One batch of the dressing will cover the slaw with a light to medium coating. If you prefer a more liberally dressed salad, you may wish to double the recipe and add extra to taste. Also, I often use low-fat (2%) yogurt but have used fat-free and whole milk yogurt as well. You may prefer a touch more honey when using fat-free yogurt to offset the extra tang.

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