Welcome to the latest innovation from my boyfriend, Chris, who decided to combine two of his favorite foods, coleslaw and chicken salad, into one exciting meal. Considering that I typically make a similar base for both of these items, I figured the task of combining the two meals was definitely plausible. What resulted was a really fun recipe that makes a ton of food, perfect for summer gatherings or meal prep.
This coleslaw chicken salad can be served in a variety of ways: on its own, as a topper for a bed of salad greens, or as a delightful filling for a sandwich. You can also customize what goes into the coleslaw based on what you like – feel free to add apple pieces, grated carrots, dried cranberries or raisins, or different herbs. I’ll link some different coleslaw and salad dressing recipes from the blog below (can you tell we make both of them a lot?) for further inspiration!
- Coleslaw Inspo:
- Cilantro Lime Coleslaw: https://claireaucella.com/2021/02/25/work-from-home-lunch-cilantro-lime-coleslaw/
- Springtime Coleslaw: https://claireaucella.com/2020/04/09/recipe-springtime-coleslaw/
- Chicken Salad Inspo:
- Lemony Chicken Salad: https://claireaucella.com/2020/05/27/recipe-lemony-chicken-salad/
- Autumn Chicken Salad with Butternut Squash and Cranberries: https://claireaucella.com/2020/10/07/recipe-autumn-chicken-salad-with-butternut-squash-and-cranberries/
The recipe down below has my usual elements to the dressing – a little bit of mayo, a lot of Greek yogurt, a lot of citrus, and a tiny bit of sugar to round it all out. I also added some scallions and plenty of fresh herbs to give this dish even more depth of flavor. The shredded cabbage adds plenty of crunch, and the tender chicken breasts provide plenty of textural contrast. This dish is all around balanced and totally delicious.
Recipe down below, photo up top! This recipe makes enough for 4-6 big servings of chicken salad, so feel free to half the recipe if making for a smaller crowd or double for a party!
Coleslaw Chicken Salad
- 2 chicken breasts, cooked
- ½ cabbage, shredded
- 15-20 stems of parsley, roughly chopped
- 6 scallions, chopped
- 2 cups Greek yogurt
- ½ cup mayonnaise
- Juice of 2 lemons
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black pepper
- In a large bowl, add the Greek yogurt, mayonnaise, lemon juice, sugar, salt, and pepper, and whisk to thoroughly combine.
- Chop parsley and the scallions (including some of the green leaves if they are fresh) and add to the bowl with the sauce. Stir to fully combine.
- Cut a head of cabbage in half, and set aside one half for another time. Chop the remaining cabbage half in half again to create quarters, and the quarters in half again to create eighths. Cut the eighths crosswise into thin shreds of cabbage. Add the shredded cabbage to the bowl with the sauce, and stir to fully combine.
- Take the fully cooked chicken breasts, and shred the meat using your hands or two forks. Add the shredded chicken meat to the large bowl, and stir to combine the chicken with the sauce and cabbage.
- Serve as a salad topper or a sandwich filling, or enjoy on its own!