Poached Chicken Coleslaw
Poached chicken adds protein and tenderness to this crunchy, tangy coleslaw.
- Total45 min
- DifficultyEasy
- Servings4
This twist on classic coleslaw swaps in lean poached chicken for extra protein, making it a satisfying main or side. The chicken stays tender by gentle poaching in aromatic water, then gets shredded into the crunchy cabbage and carrot mix.
The creamy dressing gets a kick from Worcestershire sauce and spicy brown mustard, balanced with a touch of brown sugar and dill. Make it ahead – the flavors meld beautifully as it chills.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the chicken breasts. Fill a medium stockpot with water and add the tied herbs, bay leaf, garlic clove, salt, and peppercorns. Bring the water to a boil, then add the chicken breasts.
- Return the water to a boil, then reduce the heat to medium and simmer for 5 minutes. Remove the pot from the heat, cover, and let the chicken sit in the hot water for 15–20 minutes, until fully cooked through.
- Remove the chicken from the pot and shred it with two forks or your hands.
- In a large bowl, combine the shredded cabbage, shredded carrot, chopped parsley, and shredded chicken. Set aside.
- In a separate bowl, whisk together the mayonnaise, minced garlic, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, dried dill, and a pinch of salt and pepper to taste.
- Pour the dressing over the cabbage mixture and toss well to coat. Chill in the refrigerator before serving.
💡 Tips
- For extra flavor, save the poaching liquid and use it as chicken broth.
- This coleslaw tastes even better after a few hours in the fridge.
- Add a handful of toasted nuts or seeds for crunch.
Inspired by a recipe from Food & Wine