Smoky Chicken Salad & Lemony Slaw
  • Moderate
  • 30 Minutes
  • Serves 6

Nutrition Per Serving

  • Calories: 287
  • Fat: 14.3g (Saturated Fat: 1.9g)
  • Carbohydrates: 10.6g
  • Fiber: 2.6g
  • Added Sugar: 0g
  • Protein: 29.2g
  • Sodium: 222mg

Print Recipe

Equipment Needed

Blender Mixing Bowls

Creamy, smoky, and seemingly indulgent, this is everything you want in a chicken salad. The health benefits here are sneaky and come in the form of a vibrant red pepper sauce, loaded with antioxidant rich garlic, smothering the chicken salad. Pile on this robust veggie slaw packed with nine plant points all with valuable vitamins and minerals. 

Learning Objectives

Learn how to make a nutrient rich chicken salad without the addition of mayonnaise.

Level Ups (optional)

Shred other veggies into the slaw like broccoli or jicama and try adding other fresh herbs. Rotisserie chicken may be used in place of cooking chicken breast.

Substitutions (optional)

Garbanzo or other beans can be substituted for the chicken in this recipe. Give the beans a rough mash before mixing in the sauce.

Equipment Needed

Blender Mixing Bowls


  • 1 ½ pounds cooked chicken breast
  • One 12 ounce jar roasted red peppers, drained
  • 3 Tbsp plain Greek yogurt (full fat or 2%)
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1 ½ tsp smoked paprika
  • ½ tsp red pepper flakes
  • Pinch of salt
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 2 Tbsp finely chopped cilantro
  • 1 tsp lemon zest
  • Juice of one lemon
  • 2 Tbsp plain Greek yogurt (full fat or 2%)
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic
  • ½ tsp coriander
  • Pinch of salt


  1. Shred the chicken breast into small pieces with a fork and place in a mixing bowl.
  2. Add the roasted red peppers, Greek yogurt, olive oil, garlic, smoked paprika, red pepper flakes, and salt to a blender and blend until smooth.
  3. Pour this mixture over the chicken and mix until all the chicken is thoroughly coated. Do not clean the blender.
  4. In another mixing bowl, toss together the red pepper, shredded carrots, red cabbage, green cabbage, cilantro and lemon zest.
  5. In the blender, blend the lemon juice, Greek yogurt, olive oil, garlic, coriander and salt until smooth.
  6. Pour this mixture over the slaw and mix until thoroughly combined. Serve the chicken salad with a heaping pile of slaw on top.