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Chicken Sunflower Coleslaw

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Ingredients

2/3 cup mayonnaise
1/3 cup Miracle Whip
1/4 cup honey mustard
3 tablespoons lemon juice
8 cups chopped red cabbage
2 cups shredded carrots
4 cups cooked cubed chicken
1 chopped yellow bell pepper
1 chopped orange bell pepper
1 cup sunflower seeds

Chicken Sunflower Coleslaw

  • 30
  • Serves 8
  • Easy

About This Recipe

I love chicken salad. And coleslaw.

So why not put the two together? This Chicken Sunflower Coleslaw is a fresh and super easy main dish salad recipe that is just the thing for a hot summer night.

And if you use rotisserie chickens, you don’t even have to turn on the oven or cook anything on the grill. Just chop veggies, chop up the chicken, mix up the dressing, and you’re done.

You can use red or green cabbage in this easy and healthy recipe. I prefer the red just because I like the way it looks, and I think it has a bit more sweet flavor.

Use any veggie you’d like in this fabulous salad recipe. You could add some frozen peas, frozen or fresh corn, zucchini, mushrooms – the sky’s the limit.

Enjoy every bite.

Why this recipe works:

  • The crunch of cabbage and cauliflower adds textural interest to this flavorful salad.
  • I have always had best results when using a rotisserie chicken from the grocery store to make any chicken salad. I have tried many times to cook chicken using methods from the crockpot to the grill and rotisserie chicken is the most tender.
  • Miracle Whip adds a tang to the salad dressing you can’t get with any other ingredient. Please don’t omit it.

Steps

1
Done

Combine the mayonnaise, Miracle Whip, honey mustard, and lemon juice in a large bowl and mix well.

2
Done

Add the remaining ingredients and mix gently but thoroughly to coat. Cover and chill in the fridge for about an hour before serving. Store, covered, in the fridge up to 4 days.

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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