Skinny Chicken and Blue Cheese Slaw Salad

Great ingredients in this wonderful, main course slaw salad. If you’re a blue cheese fan, I’m sure you’re gonna love it!  And if you’re not, you might still enjoy it. My husband normally doesn’t like blue cheese dressing but does like my light version on this yummy salad. Each main course salad has 275 calories and 7 grams of fat. In addition, it’s loaded with fiber, 6 grams, thanks to the apples and cabbage.
Skinny Chicken and Blue Cheese Slaw Salad

Helpful Tips About this Recipe

Makes 4 main course salads.  Each serving, about 2 cups total including dressing.

Healthy Benefits
Cabbage contains a good amount of vitamins C, A, and fiber.
Apples are a rich source of flavonoids and polyphenols. Both are powerful antioxidants.
Cranberries have been valued for their ability to reduce the risk of urinary infections for hundreds of years.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 main course serving (about 2 cups including dressing)
275 cal, 7g fat, 2g sat. fat, 57mg chol, 26g prot, 31g carbs, 6g fiber, 501mg sod, 16g sugar
FACTS: for SmartPoints
200 calories, 2g sat. fat, 10g sugar, 22g protein


Skinny Chicken and Blue Cheese Slaw Salad

Skinny Chicken and Blue Cheese Slaw Salad

No ratings yet
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 275 kcal


Ingredients for Slaw Salad:

  • 1 (10-12 oz.) bag coleslaw, about 6 cups yellow cabbage, shredded (just the shredded cabbage, without dressing)
  • 2 cups cooked chicken breast, chopped
  • cups red apples, chopped, (not peeled) such as Honey-crisp, Gala, or Fuji
  • 1 cup celery, chopped
  • ¾ cup grapes, sliced in half
  • cup dried cranberries

Ingredients for Skinny Blue Cheese Dressing:


  • To make the slaw salad: In a large bowl, add all slaw ingredients. Refrigerate until ready to serve and don’t toss in dressing until ready to serve.
  • To make the dressing: In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to use.
  • To serve: Toss chicken slaw salad in dressing and divide among 4 dinner plates.
  • Tip: This recipe can be cut in half for 2 servings and easily doubled. Only toss what you need. Leftovers can be served the next day and better stored without dressing on it.


Serving: 2cupsCalories: 275kcalCarbohydrates: 31gProtein: 26gFat: 7gSaturated Fat: 2gCholesterol: 57mgSodium: 501mgFiber: 6gSugar: 16gBlue Smart Points: 6Green Smart Points: 6Plus Points: 7
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating