Simple, high-protein ingredients come together in this delicious bowl with 43g of protein per serving. Flavored with spicy hot sauce and cooling blue cheese dressing, it’s a mouthwatering dish perfect for dad. Nutrition Information (per serving): Calories: 552; Protein: 43 grams; Fat: 29 grams; Carbs: 34 grams; Sugars: 6 grams Recipe and photo by Sarah-Jane Bedwell of Cooking with Sarah-Jane
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Makes 6 servings
Prep time 25 min.
Ingredients
3 cups cooked quinoa 1 large bag cole slaw, about 20 ounces Blue cheese dressing (recipe below) 3 ounces light cream cheese, softened 1 cup hot sauce, such as Frank’s Red Hot 1 tsp smoked paprika ½ tsp garlic powder 1½ lbs rotisserie chicken, shredded For the blue cheese dressing: 1 cup plain Greek yogurt 1 cup canola oil mayonnaise ¼ cup Dijon mustard 2 Tbsp whole grain mustard 2 Tbsp apple cider vinegar 1 tsp celery salt ½ tsp kosher salt ½ tsp black pepper 4 ounces blue cheese crumbles 1 cup chopped cilantro 2 Tbsp pickles, chopped
How to make it
For the blue cheese dressing: Whisk the Greek yogurt, mayonnaise, mustards, vinegar, salts, and pepper together. Fold in blue cheese, cilantro, and pickles. Toss slaw in blue cheese dressing. Set aside. Whisk cream cheese, smoked paprika, and garlic powder into hot sauce. Toss shredded chicken in hot sauce until well coated. Layer six salad bowls with quinoa, slaw, and chicken. Garnish with avocado and/or carrot and celery sticks if desired. Enjoy!
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Simple, high-protein ingredients come together in this delicious bowl with 43g of protein per serving. Flavored with spicy hot sauce and cooling blue cheese dressing, it’s a mouthwatering dish perfect for dad.
Nutrition Information (per serving): Calories: 552; Protein: 43 grams; Fat: 29 grams; Carbs: 34 grams; Sugars: 6 grams
Recipe and photo by Sarah-Jane Bedwell of Cooking with Sarah-Jane
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 25 min.
Ingredients
3 cups cooked quinoa 1 large bag cole slaw, about 20 ounces Blue cheese dressing (recipe below) 3 ounces light cream cheese, softened 1 cup hot sauce, such as Frank’s Red Hot 1 tsp smoked paprika ½ tsp garlic powder 1½ lbs rotisserie chicken, shredded For the blue cheese dressing: 1 cup plain Greek yogurt 1 cup canola oil mayonnaise ¼ cup Dijon mustard 2 Tbsp whole grain mustard 2 Tbsp apple cider vinegar 1 tsp celery salt ½ tsp kosher salt ½ tsp black pepper 4 ounces blue cheese crumbles 1 cup chopped cilantro 2 Tbsp pickles, chopped
How to make it
For the blue cheese dressing: Whisk the Greek yogurt, mayonnaise, mustards, vinegar, salts, and pepper together. Fold in blue cheese, cilantro, and pickles. Toss slaw in blue cheese dressing. Set aside. Whisk cream cheese, smoked paprika, and garlic powder into hot sauce. Toss shredded chicken in hot sauce until well coated. Layer six salad bowls with quinoa, slaw, and chicken. Garnish with avocado and/or carrot and celery sticks if desired. Enjoy!
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Makes 6 servings
Prep time 25 min.
Ingredients
3 cups cooked quinoa 1 large bag cole slaw, about 20 ounces Blue cheese dressing (recipe below) 3 ounces light cream cheese, softened 1 cup hot sauce, such as Frank’s Red Hot 1 tsp smoked paprika ½ tsp garlic powder 1½ lbs rotisserie chicken, shredded For the blue cheese dressing: 1 cup plain Greek yogurt 1 cup canola oil mayonnaise ¼ cup Dijon mustard 2 Tbsp whole grain mustard 2 Tbsp apple cider vinegar 1 tsp celery salt ½ tsp kosher salt ½ tsp black pepper 4 ounces blue cheese crumbles 1 cup chopped cilantro 2 Tbsp pickles, chopped
How to make it
For the blue cheese dressing: Whisk the Greek yogurt, mayonnaise, mustards, vinegar, salts, and pepper together. Fold in blue cheese, cilantro, and pickles. Toss slaw in blue cheese dressing. Set aside. Whisk cream cheese, smoked paprika, and garlic powder into hot sauce. Toss shredded chicken in hot sauce until well coated. Layer six salad bowls with quinoa, slaw, and chicken. Garnish with avocado and/or carrot and celery sticks if desired. Enjoy!
Makes 6 servings
Prep time 25 min.
Prep time 25 min.
Prep time
25 min.
Ingredients
- 3 cups cooked quinoa
- 1 large bag cole slaw, about 20 ounces
- Blue cheese dressing (recipe below)
- 3 ounces light cream cheese, softened
- 1 cup hot sauce, such as Frank’s Red Hot
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1½ lbs rotisserie chicken, shredded
- For the blue cheese dressing:
- 1 cup plain Greek yogurt
- 1 cup canola oil mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp whole grain mustard
- 2 Tbsp apple cider vinegar
- 1 tsp celery salt
- ½ tsp kosher salt
- ½ tsp black pepper
- 4 ounces blue cheese crumbles
- 1 cup chopped cilantro
- 2 Tbsp pickles, chopped
How to make it
For the blue cheese dressing: Whisk the Greek yogurt, mayonnaise, mustards, vinegar, salts, and pepper together. Fold in blue cheese, cilantro, and pickles. Toss slaw in blue cheese dressing. Set aside. Whisk cream cheese, smoked paprika, and garlic powder into hot sauce. Toss shredded chicken in hot sauce until well coated. Layer six salad bowls with quinoa, slaw, and chicken. Garnish with avocado and/or carrot and celery sticks if desired. Enjoy!
For the blue cheese dressing: Whisk the Greek yogurt, mayonnaise, mustards, vinegar, salts, and pepper together. Fold in blue cheese, cilantro, and pickles.
Toss slaw in blue cheese dressing. Set aside. Whisk cream cheese, smoked paprika, and garlic powder into hot sauce. Toss shredded chicken in hot sauce until well coated. Layer six salad bowls with quinoa, slaw, and chicken. Garnish with avocado and/or carrot and celery sticks if desired. Enjoy!
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