Adding poached chicken to classic coleslaw makes for a great one-dish meal.
Slideshow: More Slaw Recipes
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
How to Make It
Step 1 Poach the Chicken
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.
Step 2 Poach the Chicken
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.
Step 3 Poach the Chicken
Remove the chicken from the water and shred.
Step 4 Make the Coleslaw
In a large bowl, combine the cabbage, carrots, parsley and chicken. Set aside.
Step 5 Make the Coleslaw
In another bowl, whisk together the mayonnaise, garlic, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, dill and season with salt and pepper.
Step 6 Make the Coleslaw
Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.
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