A mashup of chicken salad and coleslaw, this very easy recipe is great on it’s own, served on a sandwich, or as a side dish at your next barbecue.
It’s cost-friendly and takes just minutes to prepare (or can be prepared a day ahead of time). I had chicken breasts still attached to the bones, so I sliced off the breast meat to cook for another time and then drizzled the remaining carcass with olive oil and roasted in the oven.
Once golden brown, I pulled all the extra good meat off the carcass and put it into the slaw and then used the bones to make bone broth.
This was an awesome way to use up the remaining meat and some leftover herbs and onions. Make it mayo-free (not that I have anything against mayo) by substituting it for sour cream (make your own, here) or plain greek yogurt).
Chicken Salad Slaw
- 1/2-1 head Cabbage Thinly and roughly chopped
- Chicken Chicken breast, thighs, or the remaining bits pulled from a chicken carcass
- 1/2-1 Red onion Halved and thinly sliced
- White wine or apple cider vinegar
- Mayonnaise, sour cream, or greek yogurt
- Lemon A big squeeze; lime could also work, or just omit if you have neither
- Salt, Pepper
- Celery Salt
- Red chili flakes Optional, for spice
- Fresh herbs Optional; roughly chopped
- Garlic Optional; thinly sliced
- Garlic & onion powder
- Roughly chop or pull apart the chicken and place in a bowl.
- Chop the cabbage, slice the onion and add to the bowl.
- Mix a couple big spoonfuls of the mayonnaise, sour cream, or greek yogurt to roughly 1/2 a cup or more (depending on how much cabbage there is) of the vinegar and add to the bowl. It should have the consistency of a thicker salad dressing that still falls in ribbons off your spoon.
- Add a few pinches of the spices and herbs until it's a taste you like. (I prefer mine spicier, so I add more chili flakes). Add a squeeze of your lemon.
- Stir and taste - add more if needed. Refrigerate or serve room temperature.