Chicken Coleslaw with Apples, Pecans & Apple Cider Vinaigrette
This vibrant and protein-packed chicken coleslaw combines crisp cabbage, sweet apples, crunchy pecans, and a tangy apple cider vinaigrette for a refreshing and flavorful meal ready in just minutes.
Ingredients
Ingredients
- 4 to 6 cups shredded cabbage or 12-14 ounces prepackaged coleslaw mix
- 1 cup shredded carrots for that sweet crunch
- 3 cups cooked and shredded skinless chicken around 2 medium chicken breasts
- 1 large red apple chopped nice and chunky for fresh bites
- 1 bunch scallions chopped for a mild onion zing
- 1 cup pecans roughly chopped, adding some buttery crunch
- 4 tablespoons extra virgin olive oil the heart of your vinaigrette
- 3 tablespoons apple cider vinegar giving it that tangy zip
- 3 tablespoons fresh lemon juice straight from a medium to large lemon
- 2 to 3 teaspoons honey balancing that tartness with sweetness
- 1 teaspoon Dijon mustard for a little kick
- 1 teaspoon kosher salt to make flavors sing
- ¼ teaspoon ground black pepper for a tiny bit of heat
Instructions
Instructions
- Prepare the chicken. If you haven’t done so already, cook and shred the chicken. You can quickly poach, bake, or use leftover chicken. Just shred it into bite-sized pieces. You can also use a rotisserie chicken; remove the skin and shred the meat with your fingers.
- Chop/shred the produce. Shred the cabbage and carrots if you’re not using a prepackaged slaw mix. Dice the red apple into bite-sized pieces. Slice the scallions and roughly chop the pecans.
- Make the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning—add more honey for sweetness or vinegar for tang.
- Toss everything together. In a large bowl, combine the shredded cabbage, carrots, chicken, apple, scallions, and pecans. Toss with tongs. Pour the dressing over the top and mix everything until well-coated. Season with salt and pepper to taste. This slaw holds up well for a day or two in the fridge.
- Cover your bowl and pop it in the fridge at least 15 minutes. This rest time lets all the flavors meld and talk to each other. Right before you serve, give it one last gentle toss to re-distribute all those scrumptious bits and you’re good to go!
Notes
This coleslaw can be enhanced with a pinch of cayenne pepper or finely chopped jalapeño for heat, or fresh herbs like cilantro or parsley for added flavor. Substitute pecans with walnuts, almonds, cashews, peanuts, sunflower or pumpkin seeds for a different crunch. Vinegar can be swapped with other types like white wine vinegar or even fruit juices like orange or cranberry. Adjust honey or maple syrup to taste.