body2

Rotisserie Chicken with Lemon Dill Coleslaw

Serves 4

1 cooked rotisserie chicken (keep warm)
1 lemon (zested and juiced to get 1 tablespoon of lemon juice)
½ cup buttermilk (shake well)
¼ cup finely chopped dill
2 ½ tablespoons plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
½ teaspoon sugar
¼ teaspoon salt (reserve more and season to taste after all blended)
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
1 bag of finely shredded green cabbage (approx 12 ounces)
Paprika for presentation

Add the lemon zest and lemon juice to a medium mixing bowl. Add the buttermilk, dill, yogurt, mayonnaise, olive oil, sugar, ¼ teaspoon salt, cayenne pepper and 1/8 teaspoon of black pepper. Whisk the dressing to combine. In a large mixing bowl, add cabbage and pour desired amount of dressing over cabbage, toss to coat. Hold back any of the remaining dressing for serving options below. Adjust seasonings.

body1

To Serve Option #1
Cut rotisserie chicken into pieces and add a generous portion of coleslaw on top. Any reserved dressing can be served on the side. Sprinkle a touch of paprika over top of each plate for added color.

To Serve Option #2
Remove skin from rotisserie chicken and shred chicken into the large bowl with coleslaw. Toss the chicken into the dressed coleslaw and add more of the reserved dressing if desired. Season to taste with salt and pepper and a touch of paprika for added color.

04142016Photos by: Lorianne DeVita

Translate »

SIGN UP FOR

WOMEN OF TODAY'S

NEWSLETTER