Crunchy Chicken Salad over Sweet and Tangy Slaw

I'm all about meals that I don't have to cook in the summer. I don't love turning on the oven or even cooking on the stovetop--especially when it's hot out. Yes, we have air conditioning... I'm just a baby when it comes to being too hot. Anything that I can whip together with ingredients from the fridge is a win in my book. This one is full of veggies and is a perfect lunch for a hot day.

Crunchy Chicken Salad Over Sweet and Tangy Slaw, Serves 1

Ingredients

• 2 Tbsp apple cider vinegar 
• 1 Tbsp olive oil 
• 1 tsp reduced-sodium soy sauce
• 1 tsp dijon mustard 
• 1 packet stevia (optional) 
• Sea salt and ground black pepper (to taste; optional) 
• 2 cups coleslaw mix
• 1 small apple, chopped, divided use
• 1 (5oz) can chicken breast (drained)* 
• 1/4 cup plain (0%) Greek Yogurt
• 1/4 cup chopped celery 
• 1/2 tsp garlic powder (optional) 

Instructions

• To make dressing: combine vinegar, oil, soy sauce, mustard, and stevia (if desired) in a small bowl; whisk to blend 
• Season with salt and pepper, if desired; whisk to blend. Set aside. 
• Combine coleslaw mix, half chopped apple, and dressing; toss gently to blend. Set aside. 
• Combine chicken, yogurt, celery, garlic powder (if desired), and remaining half appl in a medium bowl; mix well. 
• Top coleslaw mixture with chicken salad. Serve immediately. 

You could totally make a huge batch of the slaw as a topping for burgers or as a side dish for a potluck BBQ. As always--I'd love feedback if you try this recipe! It's one of our favorites in the summer.

*If you'd rather use tuna in this recipe you can definitely do that. Substitute your 5oz of chicken breast for 5oz of light albacore tuna packed in water, drained.