I love this time of year! The 4th of July holiday is approaching, the evenings are longer and the living feels a bit easier. It is also a time where I look to simplify meals without compromising on flavor to spend more time outdoors. This greek yogurt coleslaw recipe is a healthier alternative to the traditional and is incredibly easy to whip up. Paired with slow cooker pulled BBQ chicken sandwhiches (recipe below), and you've got a delicious and easy Summer time meal.

The coleslaw dressing is creamy but light so it won't weigh the slaw down. It makes for a great standalone side dish or part of the main dish. I recommend making the dressing ahead of time, keeping it in the refrigerator to let the flavors combine, and then pulling it out when you are ready to assemble and serve.

These sandwhiches are perfect for entertaining since everything can be prepared ahead of time and served when your guests arrive. It makes for a great sandwhich bar where your guests can assemble their own which is not only fun but also allows for less time in the kitchen and more time with your guests! This recipe also travels well, so be sure to add this to your Summer menu if you need to bring a dish to a party.

I hope you enjoy this recipe amongst good company this Summer! I would love to hear how you like the recipe, so be sure to comment below or on my Instagram account.

Greek Yogurt Coleslaw, recipe adapted from here.

Ingredients: 4-6 servings

1 (10-ounce) bag shredded cabbage (about 4 cups)
1 cup shredded carrots
1/2 cup thinly-sliced green onions
2/3 cups full- fat Greek yogurt
1 tablespoon lemon juice
2 Tablespoons apple cider vinegar
2 Tablespoons honey, warmed
1 teaspoon Dijon mustard
1/4 tsp celery salt
Salt and freshly-cracked black pepper

Directions: Mix all of the dressing ingredients together until well combined. Put the dressing in the refrigerator for a minimum of 1 hour.

Combine the shredded cabbage, carrots and green onion in a bowl. Pour the creamy dressing on top, toss and serve!

BBQ Pulled Chicken Sandwhiches

Ingredients: 4-6 servings

6 boneless, skinless chicken breasts
1 1/2 cups of your favorite BBQ sauce, more for serving

Directions: Put the chicken breasts at the bottom of the slow cooker and pour the BBQ sauce on top. Toss the chicken to combine. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours (depending on your slow cooker) until the chicken is fully cooked and shreds easily.

In a separate bowl, shred the chicken using two forks. Return the chicken to the slow cooker and toss to soak up the reaming juices. Serve with buns, coleslaw and enjoy!