Sweet & Crunchy Chicken Coleslaw Recipe

Alright, ready to gather the goodies that make this sweet and crunchy chicken coleslaw sing? This recipe’s magic is all about combining fresh, crisp veggies with tender chicken and a dressing that brings that sweet zing. It’s kind of like assembling a team where everyone brings something special to the table.

You’ll need a mix of crunchy cabbage, juicy chicken, and a few kitchen staples that might already be chilling in your pantry. For perfectly shredded cabbage and carrots, I love using my KitchenAid Food Processor - it saves so much time while giving restaurant-quality results. Let’s take a peek at the lineup.

• Cooked chicken breast (shredded or diced)
• Green cabbage (thinly sliced)
• Red cabbage (thinly sliced, adds a pop of color)
• Carrots (shredded or julienned)
• Red onion (finely sliced)
• Celery (thinly sliced for that fresh crunch)
• Mayonnaise (for creaminess)
• Apple cider vinegar or fresh lemon juice (provides zing)
• Honey or maple syrup (adds the perfect touch of sweetness)
• Dijon mustard (for subtle heat)
• Salt and black pepper (to taste)
• Optional: chopped fresh parsley or cilantro (for a fresh herbal note)

Now, about these ingredients don’t sweat it if you’re missing one or two, because coleslaw is pretty forgiving.

Swap out green cabbage for Napa if you like it softer, or use Greek yogurt instead of mayo to lighten things up. The honey isn’t just sweet filler; it balances the tang from the vinegar and adds that “mmm” factor that makes you wanna take another bite right away.

Oh, and chicken? Grilled, poached, or even leftover rotisserie anything that’s cooked and ready works perfectly here. Just make sure those veggies stay nice and crunchy; soggy coleslaw is a party foul.

Alright, let’s plunge into how to put together this sweet and crunchy chicken coleslaw that’s bursting with flavor and texture. Start with about 2 cups of cooked chicken breast shredded or diced works great. Toss that tender chicken into a big bowl (I love using a stainless steel mixing bowl for even chilling and tossing), then add in roughly 2 cups each of thinly sliced green cabbage and red cabbage. The red cabbage is your secret weapon for that pop of color that makes the whole thing look as good as it tastes.

Next, throw in about 1 cup of shredded carrots and half a cup of finely sliced red onion. Don’t forget the celery just to amp up the crunch about half a cup, thinly sliced, should do the trick. The key here is to keep everything as fresh and crisp as possible. No one wants soggy coleslaw; that’s just sad.

Now, onto the magic dressing that ties it all together. In a smaller bowl, mix ½ cup of mayonnaise with 2 tablespoons of apple cider vinegar or fresh lemon juice that zing is what makes the salad sing. Add 1 to 2 tablespoons of honey or maple syrup to hit that perfect balance of sweet against the tang.

A teaspoon of Dijon mustard sneaks in a subtle heat, and a pinch of salt and black pepper seasons everything just right. Whisk this dressing until it’s silky smooth, then pour it over your veggie and chicken mixture. Use tongs or two big spoons to gently fold everything together. The trick is to coat every shred and slice without turning it into a mushy mess.

Taste it. Maybe a little more salt? A touch more honey? Your call! For a finishing touch, sprinkle chopped fresh parsley or cilantro if you’re feeling fancy.

Want to take this coleslaw from just good to absolutely crave-worthy? Let it chill in the fridge for at least 30 minutes before serving. This downtime lets all those flavors get cozy and really develop. Plus, the cabbage softens just a hair while holding onto its crunch.

When you serve it, you get this fantastic combo of creamy, sweet, tangy, and crunchy that’s so addictive. Perfect on its own, or as a zesty side to just about any main dish especially those summer barbecue essentials. Simple, fresh, and totally satisfying. What’s not to love?

If you want to mix things up a bit, swapping out ingredients or adding twists to this chicken coleslaw can keep it exciting without much effort.

Try using turkey or tofu instead of chicken for a fresh take. Swap regular mayo with Greek yogurt for tang and fewer calories because who doesn’t want a healthier cheat?

Toss in chopped apples or dried cranberries for extra sweetness and crunch. Need spice? A dash of cayenne or some jalapeño slices wakes things up.

And if you’re out of cabbage, shredded Brussels sprouts work surprisingly well.

Simple, right? Variations make it your own, no stress needed.

When it comes to pairing something with sweet and crunchy chicken coleslaw, the real question isn’t what to serve but what won’t work?

Seriously, this coleslaw’s a flavor party sweet, tangy, with that crisp crunch. It’s a dream alongside grilled meats like juicy burgers or smoky ribs.

And who says sandwiches can’t crash this party? Slap it on a bun with some pulled pork or chicken.

For lighter vibes, try it with baked potatoes or even taco night just dollop it on, no fuss.

Honestly, this coleslaw’s the sidekick everyone needs. It’s practically begging for some smoky, savory company.

Although wrapping up recipes can feel like the boring part, don’t skip the final thoughts on this chicken coleslaw it’s more than just a side dish.

It’s crunchy, sweet, and just tangy enough to brighten any meal. Thinking it’s too simple? Think again. This coleslaw turns plain chicken into something special, and pairs like a champ with so many dishes.

Plus, it’s pretty forgiving mess up the dressing? No big deal; adjusting sugar or mayo is a snap.