I’m not a big fan of cabbage or coleslaw (although I do love a turkey reuben made with creamy coleslaw instead of sauerkraut!) so when I came across this recipe in Cooking Light last summer, I figured it would be a great side for sandwiches. Plus, it’s made with non-fat Greek yogurt instead of mayonnaise which lightens it up.
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Overall Rating: So-So
Source: Cooking Light Magazine
Try it with: Barbecue Pulled Chicken Sliders
A quick and easy recipe from Cooking Light – especially if you already have cooked chicken on hand. I cooked skinless, boneless chicken breasts on my Cuisinart Griddler and shredded them with a fork. I didn’t have onion powder or any onions so I used a small shallot instead and replaced the mini buns with 100% whole wheat hamburger buns (which yields 1 sandwich per serving instead of 2 minis). The bread and butter pickles add a nice flavor bite to the sandwich.
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Overall Rating: Love It
Source: Cooking Light Magazine
Try it with: Broccoli Slaw
A Fork In Each Hand 