Shredded Chicken Breast with Coleslaw
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
International
Shredded Chicken Breast with Coleslaw
Description
Chicken breast (or thighs) is scored and seasoned with salt and pepper before being cooked by pan-frying, grilling, or baking until done. Once cooled slightly, it is sliced thinly for serving. Meanwhile, cabbage is finely chopped using a grater, mandoline, or food processor to create a finely textured base for coleslaw. Carrots and celery are grated and mixed with the cabbage.
The coleslaw vegetables are combined with mayonnaise and seasoned with salt and black pepper. The chicken is served on a bed of this creamy, crisp coleslaw, which adds moisture and a crunchy texture contrast. The recipe suggests garnishing with fresh herbs.
Boneless chicken thighs are an acceptable substitute for breast, contributing moisture and a slightly richer flavor. This simple combination serves well as a light lunch or dinner component, highlighting a balance between protein and vegetables.
Ingredients
- 200 g chicken breast (or chicken thighs)
- 150 g cabbage
- 100 g carrot
- 50 g celery
- 80 g mayonnaise
- salt
- black pepper
Instructions
- Score the chicken breast, season with salt and pepper, and cook, either pan-fry, grill or bake.
- Once cooked, let it cool a bit and then slice it thinly.
- For the coleslaw, clean the vegetables. Using a grater, mandolin slicer, or even a food processor, chop the cabbage finely. Grate the carrots and celery and then mix them all with mayonnaise Season with salt and pepper.
- Serve the chicken on a bed of coleslaw and decorate with any kind of fresh herbs.
- Boneless chicken thighs can be also used instead of chicken breasts.
User Reviews
Overall Rating
4.9
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