CHICKEN CURRY COLESLAW

Heat advisory today!  Heat index is 103 and dew point is 70. Too hot to cook at all.  Without turning on the stove, our air conditioner is over working and not keeping up with it.  The temperature keeps climbing in our house.  I get sick from heat, so I'm not liking this at all!  So I bought a rotisserie chicken today and a coleslaw mix and decided to see what I could come up with.  This recipe just evolved as I was putting it together.  Once I got my ingredients together I thought curry would taste so good with it all.  I love the flavor of curry, but never have I heard of or tried a curry dressing before, but why not?  So I started with my usual coleslaw dressing and added curry powder and a bit more sweetener to it, and it turned out to be quite a taste sensation with all the blends of flavor together.  I hope you'll enjoy it if you try it.  It's a main meal dish all by itself, and very substantial.

CHICKEN CURRY COLESLAW                    

1 pound  Marketside coleslaw mix, (any coleslaw mix, but this is the brand I get)
3 pounds  chicken, cooked and chopped (I used rotisserie chicken, already cooked)
15 ounces  no sugar added peaches, packed in water (1 can, drained and chopped)
1 cup  walnuts, chopped roughly
4 strips  bacon, cooked and crumbled (more if you like more bacon)
2 tablespoons  sunflower seeds, salted
Curry Dressing:
1 cup  light mayonnaise (Hellman's), OR regular mayonnaise (Hellman's is gluten free and only 1 g carb)
6 drops  liquid sucralose, OR sweetener equal to 3 tbsp. sugar
2 tablespoons  apple cider vinegar
1 tablespoon  curry powder

In large salad bowl, combine coleslaw mix, chicken, peaches, walnuts, bacon, and sunflower seeds.  Toss together.

In small bowl mix together mayonnaise, sweetener, apple cider vinegar, and curry powder.

Pour dressing over coleslaw mix and toss together well, until dressing is evenly mixed in.


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I estimate about 10 servings, but did not really measure out each serving, so I have nutrition info for 10 servings, and for the entire recipe, so however many servings you have, you can figure it out for yourself.  It will also depend on the brands you use.

10 Servings/Per Serving: 394 Calories; 30g Fat (68.2% calories from fat); 22g Protein; 10g Carbohydrate; 3g Dietary Fiber

Entire recipe: 3938 Calories; 303g Fat (68.2% calories from fat); 218g Protein; 99g Carbohydrate; 28g Dietary Fiber