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–+ servings

No Mayo Lemon Dill Coleslaw with Rotisserie Chicken

Servings 4

Ingredients

  • 1 cooked rotisserie chicken (keep it warm)
  • 1 lemon, zested and juiced (to get 1 tbsp. of juice)
  • 1/2 cup buttermilk, shake well
  • 1/4 cup fresh dill, finely chopped
  • 4 tbsp. plain Greek yogurt
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. honey or maple syrup
  • 1/4 tsp. salt (reserve more and season to taste after all blended)
  • 1/4 tsp. cayenne pepper (optional)
  • 1/8 tsp. freshly ground pepper
  • 1 bag finely shredded green cabbage, approx. 12 ozs.
  • ground paprika for presentation

Instructions

  • Add the lemon zest and lemon juice to a medium mixing bowl.
  • Add the buttermilk, dill, Greek yogurt, olive oil, honey or maple syrup, ¼ teaspoon salt, cayenne pepper, and black pepper. Whisk the dressing to combine.
  • In a large mixing bowl, add cabbage and pour the desired amount of dressing over the cabbage, toss to coat.
  • Hold back any of the remaining dressing for serving options below. Adjust seasonings.
Option #1 to serve
  • 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 the top of each plate for added color or more cayenne pepper if you prefer.
Option #2 to serve
  • Remove the skin from the rotisserie chicken and shred the chicken in 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 or more cayenne pepper if you prefer.
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