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Chicken Salad Slaw

A heartier version of your average coleslaw.
Course Side Dish
Cuisine American


  • 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
  • Paprika
  • 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.


Serve on its own, on a sandwich, or as a side dish.