Friday, October 14, 2011

Spicy Coleslaw with Chicken and Cherry Tomatoes

I am a firm believer that coleslaw can be a meal unto itself, and not only a side-dish from St. Hubert Barbecue (though if you ever have occasion to pick up for me, I prefer traditional to creamy). Anyway, this one turned out nice, though it could have been spicier. Either way, it was lovely. If you can't find the reduced calorie coleslaw dressing, you can use regular. However, the difference is about 40 calories per tablespoon, so you might want to look for the light one.

2 cups coleslaw salad (or shred your own cabbage and carrots)
1/2 cooked chicken breast, cut into small pieces
a few cherry tomatoes, cut in half
3 tablespoons calorie-wise coleslaw dressing
1/8 - 1/4 teaspoon Cajun seasoning

you'll also need:
bowl and tongs for tossing salad
small bowl

1. put the salad, chicken and tomatoes into the bowl you'll be tossing them in.

2. in a small bowl, combine the dressing and Cajun seasoning. Stir together well until the spice is evenly distributed.
3. add the dressing to the salad about half at a time. Toss gently to coat, making sure not to break the tomatoes. You should use up all the dressing, but if you have leftovers that's okay.
4. serve the salad and enjoy your new take on a classic.

I got the idea for a kicked up coleslaw from  the blog Family Kitchen (posted by Aggieskitchen), but didn't have most of the ingredients. Therefore I made it my way.

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