Description
A refreshing and crunchy Chicken Apple Coleslaw that combines tender shredded chicken, crisp cabbage, sweet apples, and a creamy tangy dressing, perfect as a light meal or side dish in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded (or rotisserie chicken)
- 3 cups shredded cabbage (green or a mix of green and purple)
- 1 large apple, julienned or thinly sliced (Granny Smith or Fuji works well)
- 1/2 cup shredded carrots
- 1/4 cup chopped celery
- 1/4 cup chopped green onions (optional)
- 1/4 cup dried cranberries or raisins (optional)
- 1/4 cup chopped walnuts or pecans (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup (optional, for extra sweetness)
- Salt and pepper, to taste
Instructions
- Prepare the ingredients: Shred the cooked chicken breast into bite-sized pieces. Shred the cabbage finely. Julienne or thinly slice the apple. Shred carrots, chop celery, green onions, nuts, and measure dried cranberries if using.
- Make the dressing: In a medium bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, and honey or maple syrup if you want extra sweetness. Season with salt and pepper to taste, stirring until smooth and well combined.
- Combine the salad: In a large bowl, add the shredded chicken, cabbage, apple slices, carrots, celery, green onions, dried cranberries, and nuts. Pour the dressing over the salad ingredients.
- Toss everything together: Gently toss all ingredients with the dressing until everything is evenly coated.
- Chill and serve: For best flavor, refrigerate the coleslaw for at least 10 minutes to let the flavors meld. Serve chilled as a light meal or side dish.
Notes
- Use tart apples like Granny Smith for a nice contrast to the creamy dressing.
- Substitute mayonnaise with Greek yogurt for a lighter dressing.
- Add more crunch with extra nuts or substitute with sunflower seeds for nut allergies.
- This dish is best served chilled but can be eaten immediately.
- Leftovers keep well refrigerated for up to 2 days.
