Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (cooked and shredded or diced)
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 medium head green cabbage, thinly sliced (about 4 cups / 400g)
  • 1 large carrot, shredded (about 1 cup / 100g)
  • 1/2 cup (50g) red onion, thinly sliced
  • 1/2 cup (50g) dried cranberries or raisins (optional, but lovely)
  • 1/4 cup (25g) chopped fresh parsley
  • 1/2 cup (120ml) mayonnaise (light mayo can be used)
  • 1/4 cup (60ml) plain Greek yogurt
  • 2 tbsp (30ml) apple cider vinegar
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) honey or maple syrup (optional, for a touch of sweetness)
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) celery seeds
  • 1/4 tsp (1g) salt, or to taste
  • 1/4 tsp (1g) black pepper, or to taste

Instructions:

  1. Season the chicken breast with salt and pepper, and cook in olive oil, ensuring the internal temperature reaches 165°F (74°C). Shred or dice the cooked chicken. Let cool slightly. Alternatively, use pre-cooked rotisserie chicken for convenience. Boom.
  2. In a large bowl, combine the shredded cabbage, carrot, red onion, cranberries/raisins (if using), and parsley. Give it a good toss. This is where the magic happens, folks.
  3. In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, honey/maple syrup (if using), Dijon mustard, celery seeds, salt, and pepper until smooth. Taste and adjust seasonings as needed. Is it singing?
  4. Pour the dressing over the coleslaw mixture and toss gently to coat evenly. Add the shredded chicken and toss gently. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This is crucial! Patience is a virtue, especially when it comes to flavour.
  5. Serve chilled and enjoy! Garnish with extra parsley or a sprinkle of paprika, if desired. Get stuck in!