Healthy Chicken Coleslaw


Adding poached chicken to classic coleslaw makes for a great one-dish meal. Slideshow:  More Slaw Recipes 

Healthy Chicken Coleslaw
Photo: © Todd Porter & Diane Cu
Total Time:
45 mins


Poached Chicken

  • 1 pound boneless, skinless chicken breasts

  • 4-5 sprigs Italian parsley, thyme or oregano, tied together

  • 1 bay leaf

  • 1 whole garlic clove

  • 1 tablespoon kosher or sea salt

  • 1 teaspoon black peppercorns


  • 5 cups shredded cabbage

  • 1 large carrot, shredded

  • 3 tablespoons chopped Italian parsley

  • 1/2 cup mayonnaise

  • 1 medium clove garlic, minced

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon spicy brown mustard

  • 2 teaspoons brown sugar

  • 1/4 teaspoon dried dill

  • Kosher or sea salt

  • Fresh cracked black pepper


Poach the Chicken

  1. Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns to the pot. Bring the water to a boil and add the chicken breasts.

  2. Bring the water back to a boil, and then lower the heat to medium. Simmer for 5 minutes. Remove the pot from the heat, and then cover with a lid and keep the chicken in the hot water to continue cooking for another 15-20 minutes or until cooked through.

  3. Remove the chicken from the water and shred.

Make the Coleslaw

  1. In a large bowl, combine the cabbage, carrots, parsley and chicken. Set aside.

  2. In another bowl, whisk together the mayonnaise, garlic, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, dill and season with salt and pepper.

  3. Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

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