It is hot outside. The kind of heat that hits you the moment you step out the door — makeup sliding, clothing sticking, and a desperate craving for cool air. I may be exaggerating a little, but this weather has been more than I’m used to and I haven’t been coping well.
On Saturday morning I took Olivia for what I expected to be a pleasant neighborhood stroll. I thought it would be cooler since it was only 9 a.m., but the temperature surprised me. The sun and humidity made the walk feel much longer than it was, and I instantly regretted wearing black pants because they only made me feel hotter. By the time we were rounding the last corner, I wanted nothing more than to rush home into air conditioning, but I forced myself to walk slowly and hydrate instead.
After the walk I drank several glasses of water and made sure Olivia had plenty to drink as well. I had planned to grill for lunch, but the rising heat made that idea unappealing. Instead I pulled together a cool, refreshing meal using ingredients in my fridge: a simple chicken broccoli slaw. It required little effort, was entirely served cold, and felt perfect in the air-conditioned kitchen. The salad is satisfying, light, and easy to customize, so it’s become one of my go-to options for hot days.
ENJOY ~ Meagan
Chicken Broccoli Slaw
20 minutes
20 minutes
Ingredients
- 1 rotisserie chicken, skin removed and shredded into pieces
- 2 cups broccoli coleslaw (pre-shredded broccoli slaw mix works well)
- 3/4 – 1 cup cilantro creamy dressing (adjust to taste)
- 3/4 cup cherry sweet tomatoes, quartered
- 1/3 cup pecans, chopped (toasted if you like extra flavor)
- Salt and pepper to taste
Instructions
Start by removing the skin from the rotisserie chicken. Pull the meat into bite-sized, shredded pieces and place them in a large mixing bowl. The warm pre-cooked chicken cools quickly and pairs well with the crisp slaw.
Add the broccoli coleslaw mix to the bowl, then pour in 3/4 cup of the cilantro creamy dressing. Toss the chicken and slaw together so the dressing coats everything evenly. Fold in the quartered cherry tomatoes and chopped pecans.
Taste and decide whether you prefer a bit more moisture; if so, add the remaining 1/4 cup of dressing. Finish with salt and freshly ground black pepper to your liking. Chill briefly in the refrigerator if you prefer the salad colder before serving.
Serving ideas: enjoy this salad on its own as a light, protein-rich meal; spoon it over a bed of mixed greens for extra volume; or use it as a flavorful filling for sandwiches or wraps. The salad keeps well in the refrigerator for a couple of days, making it a convenient option for quick lunches.
Did you make this recipe?
If you try this Chicken Broccoli Slaw, leave a comment below or share a photo where you keep your own meal notes. I love hearing how people customize the dish—extra nuts, different dressings, or added herbs all work great.