4.9 from 330 votes
Shredded Chicken Breast with Coleslaw
This Shredded Chicken Breast with Coleslaw combines seasoned, cooked chicken sliced thinly with a creamy coleslaw of finely chopped cabbage, grated carrots, and celery tossed with mayonnaise. The dish offers a fresh and crunchy vegetable contrast to tender, flavorful chicken.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
1
serving
Course:
Main Course
Cuisine:
International
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.
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