Chicken and Broccoli Slaw Salad with Lemon Dressing

Yield: 4-6 servings

1 bag broccoli slaw mix

2-3 chicken breast halves, poached and shredded (or shred a small rotisserie chicken), about 3 cups

1 medium apple, cored, diced or julienned

1/4 cup raw pepitas (shelled pumpkin seeds)

1/4 cup raw sunflower seeds

1/2 cup Craisins

Lemon Dressing

1/2 cup sour cream

3 Tbsp fresh squeezed lemon juice

2 Tbsp mayonnaise

1 Tbsp white wine vinegar

2 tsp grated lemon peel

1/2 tsp Kosher salt

1/4 tsp fresh ground pepper

Toast the pumpkin and sunflower seeds in a skillet over low heat.  Watch carefully, shake the pan often until the seeds are lightly browned.  Set aside.

For poaching, place the chicken in a straight sided skillet.  Add enough liquid to cover by 1-inch.  (I use a combination of chicken stock and white wine.)  Bring to a simmer over medium-high heat, then reduce to medium-low.  Gently simmer the breasts until they reach an internal temperature of 160° F. Remove from the liquid.  Cool.  Shred or cut into a bite-size pieces.

Prepare the dressing.  In a large bowl, whisk the dressing ingredients.

To the bowl add the broccoli slaw mix, cooled chicken, apples, seeds and craisins.  Toss the mixture to coat with dressing.  Taste for seasoning.  Cover and refrigerate at least an hour to allow the flavors to meld.

NOTE:  I used leftover chicken which I cut into pieces.