Chicken Coleslaw offers a delightful blend of flavors and textures, making it a versatile dish that’s perfect for any occasion. With tender, poached chicken mingling with crisp shredded cabbage and carrots, every bite is a symphony of freshness. The vibrant colors of the vegetables not only add visual appeal but also signal the abundance of nutrients packed into each serving.

One of the highlights of this recipe is the poached chicken, which is cooked to perfection with aromatic herbs and spices. Poaching ensures that the chicken remains juicy and tender, providing a protein-rich base for the coleslaw. As it mingles with the crunchy cabbage and carrots, the chicken adds a satisfying element of heartiness, making this dish a complete and fulfilling meal.

The creamy dressing, a harmonious blend of mayonnaise, garlic, apple cider vinegar, and other flavorful ingredients, ties everything together with its rich and tangy profile. The addition of Worcestershire sauce and spicy brown mustard lends a subtle kick, elevating the coleslaw to new heights of taste sensation. Balanced with a hint of sweetness from brown sugar and a touch of dill for freshness, the dressing coats each ingredient with a luscious layer of flavor.

Whether enjoyed as a light lunch, a side dish at a barbecue, or a refreshing accompaniment to grilled meats, Chicken Coleslaw is sure to tantalize the taste buds and leave a lasting impression. Its simple yet satisfying combination of wholesome ingredients makes it a go-to recipe for those seeking a healthy and delicious meal option. So whip up a batch of this delightful coleslaw and savor the goodness in every forkful.

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


  1. In a large pot, add enough water to fully cover the chicken breasts.
  2. Add the tied together sprigs of Italian parsley, thyme, or oregano, bay leaf, whole garlic clove, kosher or sea salt, and black peppercorns to the pot.
  3. Bring the water to a boil over medium-high heat.
  4. Once boiling, reduce the heat to low and add the chicken breasts to the pot.
  5. Let the chicken breasts simmer gently in the seasoned water for about 15-20 minutes, or until they are fully cooked and no longer pink in the center.
  6. Once cooked, remove the chicken breasts from the pot and let them cool. Once cooled, shred the chicken using two forks or your fingers.



  • 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, to taste
  • Fresh cracked black pepper, to taste


  1. In a large mixing bowl, combine the shredded cabbage, shredded carrot, and chopped Italian parsley.
  2. In a separate smaller bowl, whisk together the mayonnaise, minced garlic, apple cider vinegar, Worcestershire sauce, spicy brown mustard, brown sugar, dried dill, kosher or sea salt, and black pepper until well combined.
  3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
  4. Once the poached chicken is cooled and shredded, add it to the coleslaw mixture and toss to combine.
  5. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve immediately or chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Enjoy your Chicken Coleslaw!