Rotisserie Chicken and Willow Point Slaw

I don't know about you, but I love to buy rotisserie chickens from the grocery store for an easy dinner or to add to soups, chicken salads, or casseroles.  If your grill has the attachment, though, you should definitely attempt a rotisserie chicken.  It is delicious and so easy.  The grill does all the work for you.



For the chickens:

2 large chickens
olive oil
cajun seasoning
twine

Place both chickens on the rotisserie attachment and tie legs and wings with twine.  Coat chickens lightly with olive oil and season liberally with cajun seasoning (I used Tony's).  Cook over medium heat until chicken is at least 165 degrees using a meat thermometer or until juices run clear (about 3 hours).

One of the best sides, that I have found to serve along side the rotisserie chicken is Willow Point Slaw.  My sister gave me this recipe many years ago.  It is light and has just the right amount of sweet and salty flavors.




Willow Point Slaw


For the salad:
2 packages shredded cabbage
1 bunch green onions, chopped
1/2 cup sunflower seeds
1/2 cup sliced almonds, toasted
1 package Ramen Noodles (chicken)

For the dressing:
Spice package from Ramen Noodles
1/2 cup sugar
1/3 cup Heinz Gourmet Salad Vinegar

In a large bowl, mix cabbage, green onions, sunflower seeds, and almonds.  Break Ramen Noodles and mix into cabbage mixture.  In another bowl, mix all ingredients for dressing.  Add dressing to cabbage mixture just before serving.


Enjoy,


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1 comment:

  1. We have an attachment for our grill and have never done a chicken on it. This just may have to go on the summer's to-do list - if summer ever gets here.

    My mom has made a coleslaw for as long as I can remember that sounds just like that. It's soooo good!

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