Summer dining is all about balance. When the temperatures soar, the last thing anyone wants is a heavy, heat-radiating meal that leaves you feeling sluggish. Enter the chicken slaw: the ultimate warm-weather champion. By combining the lean protein of chicken with the cooling, hydrating crunch of shredded vegetables, you create a meal that is satisfying, nutrient-dense, and incredibly refreshing.

Whether you are looking for a quick weeknight dinner, a meal-prep solution for office lunches, or a vibrant side dish for your next backyard barbecue, these 20 chicken slaw recipes offer a world of flavors—from the spicy kick of Thai chilies to the creamy comfort of classic buttermilk dressings.

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1. The Ultimate Classic Creamy Chicken Slaw

This is the gold standard of slaws. It’s a nostalgic nod to traditional deli salads but elevated with freshly poached chicken breast and a dressing that strikes the perfect balance between tangy and sweet.

Ingredients

• For the Base:
  • 3 cups cooked chicken breast, shredded
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 2 large carrots, julienned
  • 1/2 cup green onions, thinly sliced
• For the Dressing:
  • 1 cup high-quality mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or granulated sugar
  • 1/2 teaspoon celery seed
  • Salt and freshly ground black pepper to taste

How to Cook Detail

1. Prepare the Chicken: If you aren’t using leftover or rotisserie chicken, poach two large chicken breasts in simmering salted water for about 12–15 minutes until the internal temperature reaches 165°F (74°C). Allow them to cool slightly before shredding with two forks.
2. Mix the Vegetables: In a very large mixing bowl, combine the green cabbage, red cabbage, julienned carrots, and green onions. Toss them thoroughly to ensure an even distribution of color.
3. Whisk the Dressing: In a separate small bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, honey, and celery seed. Whisk vigorously until the dressing is smooth and creamy. Season with salt and pepper.
4. Combine: Pour the dressing over the vegetable mixture and toss until everything is well-coated. Add the shredded chicken and toss again gently.
5. Chill: For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the cabbage to soften slightly and the flavors to meld.

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2. Spicy Thai Peanut Chicken Slaw

Take your taste buds on a trip to Southeast Asia. This slaw is a texture explosion, featuring crunchy peanuts, crisp peppers, and a rich, savory peanut dressing.

Ingredients

• For the Base:
  • 3 cups shredded rotisserie chicken
  • 5 cups Napa cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh cilantro, chopped
  • 1/2 cup roasted peanuts, crushed
  • 1/2 cup edamame, shelled and cooked
• For the Peanut Dressing:
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to heat preference)
  • 1-2 tablespoons warm water to thin

How to Cook Detail

1. Prep the Produce: Slice the Napa cabbage into fine ribbons. Ensure the red bell pepper is sliced into matchsticks for a uniform texture.
2. Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, vinegar, honey, ginger, garlic, and red pepper flakes. If the mixture is too thick, whisk in warm water one tablespoon at a time until it reaches a pourable consistency.
3. Assemble: In a large bowl, combine the chicken, cabbage, bell pepper, edamame, and half of the cilantro.
4. Dress and Garnish: Pour the peanut dressing over the salad and toss well. Just before serving, top with the crushed peanuts and the remaining cilantro to maintain the crunch.

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3. Zesty Lemon Herb Mediterranean Slaw

Bright, clean, and incredibly healthy, this slaw uses an olive oil-based dressing rather than mayo, making it perfect for outdoor picnics where heat is a factor.

Ingredients

• For the Base:
  • 3 cups grilled chicken strips, chilled
  • 4 cups shredded Savoy cabbage
  • 1 cup cucumber, diced small
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, very thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
• For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, pressed
  • Salt and cracked black pepper

How to Cook Detail

1. Marinate the Onion: To take the bite out of the red onion, soak the slices in cold water for 10 minutes, then drain and pat dry before adding to the slaw.
2. Prepare the Base: In a large bowl, toss the cabbage, cucumber, tomatoes, and soaked onions together.
3. Whisk the Vinaigrette: In a small jar, combine the olive oil, lemon juice, oregano, garlic, salt, and pepper. Shake vigorously until emulsified.
4. Combine: Pour the vinaigrette over the vegetables and toss. Fold in the chilled grilled chicken and the chopped parsley.
5. Finish: Top with crumbled feta cheese right before serving. The saltiness of the feta perfectly complements the lemon dressing.

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4. BBQ Ranch Chicken Slaw with Smoked Paprika

This recipe brings the flavors of a summer cookout into a single bowl. It’s smoky, creamy, and deeply satisfying.

Ingredients

• For the Base:
  • 3 cups shredded chicken tossed in 2 tbsp BBQ sauce
  • 6 cups coleslaw mix (green cabbage and carrots)
  • 1/2 cup canned corn, drained
  • 1/2 cup black beans, rinsed
  • 1/4 cup red onion, diced
• For the Dressing:
  • 1/2 cup ranch dressing
  • 2 tablespoons BBQ sauce
  • 1/2 teaspoon smoked paprika
  • A dash of hot sauce (optional)

How to Cook Detail

1. Flavor the Chicken: Take your shredded chicken and toss it with two tablespoons of your favorite BBQ sauce to ensure every bite of protein is seasoned.
2. Combine Vegetables: In a large bowl, mix the coleslaw blend, corn, black beans, and red onion.
3. Whisk Dressing: In a small bowl, stir together the ranch dressing, additional BBQ sauce, smoked paprika, and hot sauce.
4. Mix: Pour the smoky ranch dressing over the vegetable mixture and toss to coat.
5. Incorporate Chicken: Add the BBQ-coated chicken to the bowl and fold gently. Serve immediately or let it sit for 20 minutes to allow the flavors to deepen.

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5. Apple & Honey Mustard Chicken Slaw

The sweetness of crisp apples paired with the tang of honey mustard creates a refreshing profile that screams “summer harvest.”

Ingredients

• For the Base:
  • 3 cups cooked chicken breast, cubed
  • 4 cups shredded green cabbage
  • 2 Granny Smith apples, julienned (keep the skin on)
  • 1/2 cup toasted pecans or walnuts
  • 1/4 cup dried cranberries
• For the Dressing:
  • 1/4 cup Greek yogurt (plain)
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar

How to Cook Detail

1. Prevent Apple Browning: Once you julienne the apples, toss them in a teaspoon of lemon juice to keep them from oxidizing while you prepare the rest of the ingredients.
2. Toast the Nuts: Place your pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. This adds a much deeper flavor to the slaw.
3. Prepare Dressing: In a medium bowl, whisk the Greek yogurt, mayo, honey, mustard, and vinegar until light and airy.
4. Assembly: Combine the cabbage, apples, chicken, and cranberries in a large bowl. Pour the dressing over and toss thoroughly.
5. Serve: Sprinkle the toasted nuts on top just before serving so they stay crunchy.

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6. Mexican Street Corn (Elote) Chicken Slaw

Inspired by the famous street food, this slaw is creamy, tangy, and topped with plenty of lime and chili.

Ingredients

• For the Base:
  • 3 cups shredded chicken
  • 4 cups shredded green cabbage
  • 2 cups grilled corn kernels (fresh or frozen/thawed)
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
• For the Dressing:
  • 1/3 cup Mexican Crema (or sour cream)
  • 2 tablespoons mayonnaise
  • Juice of 1 large lime
  • 1/2 teaspoon chili powder or Tajin seasoning
  • 1 clove garlic, minced

How to Cook Detail

1. Char the Corn: If using frozen corn, toss it in a hot pan with a little oil until it gets some dark charred spots. This provides the “street corn” smoky flavor.
2. Mix the Base: In a large bowl, combine the cabbage, charred corn, chicken, and cilantro.
3. Make the Creamy Dressing: Whisk together the crema, mayo, lime juice, chili powder, and garlic.
4. Toss: Pour the dressing over the salad and mix until every strand of cabbage is coated.
5. Garnish: Top generously with crumbled Cotija cheese and an extra sprinkle of chili powder or Tajin.

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7. Vietnamese-Style Ginger Lime Chicken Slaw (Goi Ga)

This is a lighter, “non-creamy” slaw that relies on a punchy fish sauce vinaigrette (Nuoc Cham). It’s incredibly aromatic.

Ingredients

• For the Base:
  • 3 cups poached chicken, hand-shredded
  • 1 small head of cabbage (mix of red and green), shredded
  • 1 large carrot, shredded
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1/4 cup fried shallots (available at Asian markets)
• For the Dressing:
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 Thai bird’s eye chili, finely minced (optional)

How to Cook Detail

1. Shred the Chicken: For an authentic texture, shred the chicken by hand into long, thin strips.
2. Prepare the Nuoc Cham: In a small jar, combine the fish sauce, lime juice, sugar, garlic, and chili. Shake until the sugar is completely dissolved.
3. Toss the Salad: In a large bowl, combine the cabbage, carrots, chicken, mint, and cilantro.
4. Dress: Pour the dressing over and toss well. Let it sit for 10 minutes so the cabbage slightly pickles in the lime juice.
5. Finish: Top with fried shallots right before serving for a salty, crispy contrast.

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8. Buffalo Blue Cheese Chicken Slaw

For those who love heat, this slaw turns the classic chicken wing platter into a healthy, crunchy meal.

Ingredients

• For the Base:
  • 3 cups shredded chicken
  • 6 cups coleslaw mix
  • 1/2 cup celery, thinly sliced
  • 1/4 cup blue cheese crumbles
• For the Dressing:
  • 1/2 cup ranch or blue cheese dressing
  • 1/4 cup Buffalo hot sauce (like Frank’s RedHot)
  • 1 tablespoon white vinegar

How to Cook Detail

1. Heat the Chicken: Toss the shredded chicken with half of the Buffalo sauce while the chicken is still warm so it absorbs the flavor.
2. Mix the Veggies: Combine the coleslaw mix and the celery in a large bowl. The celery is crucial here for that authentic Buffalo wing experience.
3. Prepare Sauce: Mix the remaining Buffalo sauce with the dressing of your choice (ranch for milder, blue cheese for bolder) and the vinegar.
4. Combine: Toss the chicken and vegetables together with the dressing.
5. Garnish: Top with blue cheese crumbles and extra celery leaves.

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9. Tropical Pineapple & Lime Chicken Slaw

A sweet and sour delight that pairs perfectly with grilled chicken and a sunset.

Ingredients

• For the Base:
  • 3 cups grilled chicken, diced
  • 4 cups shredded green cabbage
  • 1.5 cups fresh pineapple, diced small
  • 1/2 red bell pepper, diced
  • 1/4 cup toasted coconut flakes (unsweetened)
• For the Dressing:
  • 1/4 cup pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • A pinch of salt

How to Cook Detail

1. Prep the Fruit: Use fresh pineapple if possible; the enzymes help soften the cabbage. Dice it small so you get a bit of fruit in every bite.
2. Combine Base: Mix cabbage, chicken, and bell pepper in a large bowl.
3. Whisk Vinaigrette: Combine pineapple juice, lime juice, olive oil, and honey. Whisk until smooth.
4. Merge: Pour the dressing over the salad and toss.
5. Toast Coconut: Lightly brown the coconut flakes in a pan for 2 minutes. Sprinkle them over the slaw just before serving to prevent them from getting soggy.

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10. Cranberry & Almond Rotisserie Chicken Slaw

This recipe is perfect for using up a supermarket rotisserie chicken. It’s elegant enough for a luncheon but easy enough for a Tuesday night.

Ingredients

• For the Base:
  • 3 cups rotisserie chicken, shredded
  • 5 cups broccoli slaw or traditional cabbage slaw
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 3 green onions, sliced
• For the Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon poppy seeds
  • 2 tablespoons sugar

How to Cook Detail

1. Prep the Chicken: Remove the skin from the rotisserie chicken and shred the meat while it is still slightly warm.
2. Combine: In a large bowl, mix the chicken, slaw mix, cranberries, and green onions.
3. Make the Poppy Seed Dressing: In a separate jar, shake together the mayo, vinegar, poppy seeds, and sugar.
4. Toss: Pour the dressing over the ingredients and mix well.
5. Final Touch: Add the slivered almonds last to ensure they provide a sharp crunch against the soft chicken and creamy dressing.

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11. Sesame Ginger Crunch Chicken Slaw

This slaw features the addictive crunch of ramen noodles or wonton strips, making it a favorite for kids and adults alike.

Ingredients

• For the Base:
  • 3 cups cooked chicken, shredded
  • 5 cups Napa cabbage and red cabbage mix
  • 1 cup edamame
  • 1/2 cup shredded carrots
  • 1/2 cup crispy wonton strips or crushed dry ramen noodles
• For the Dressing:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 1 tablespoon toasted sesame seeds

How to Cook Detail

1. Whisk the Dressing: Combine soy sauce, vinegar, sesame oil, honey, ginger, and sesame seeds. Let it sit for 15 minutes to allow the ginger to infuse the liquid.
2. Prepare the Base: Toss the cabbages, edamame, carrots, and chicken together.
3. Dress: Pour the sesame-ginger dressing over the mixture and toss thoroughly.
4. The Crunch: Do not add the wonton strips or ramen noodles until the exact moment you serve, otherwise, they will lose their signature crunch.

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12. Southwest Black Bean & Corn Chicken Slaw

Packed with fiber and plant-based protein in addition to the chicken, this is a very filling “meal-in-a-bowl.”

Ingredients

• For the Base:
  • 3 cups blackened chicken breast, sliced
  • 4 cups shredded green cabbage
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 avocado, diced
  • 1/4 cup red onion, minced
• For the Dressing:
  • 1/2 cup Greek yogurt
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Fresh cilantro, chopped

How to Cook Detail

1. Blacken the Chicken: Rub chicken breasts with cumin, chili powder, and salt. Sear in a hot cast-iron skillet until cooked through and slightly charred on the outside. Slice into thin strips.
2. Combine Veggies: Mix the cabbage, beans, corn, and onion in a bowl.
3. Creamy Lime Dressing: Blend the yogurt, lime juice, cumin, garlic powder, and cilantro until smooth.
4. Toss: Coat the vegetables with the dressing.
5. Add Avocado: Fold in the diced avocado and the sliced blackened chicken last to keep the avocado from turning into mush.

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13. Jalapeño Popper Chicken Slaw

All the flavors of a jalapeño popper—bacon, cheese, and spice—but in a fresh, crunchy salad form.

Ingredients

• For the Base:
  • 3 cups shredded chicken
  • 4 cups shredded green cabbage
  • 4 slices bacon, cooked and crumbled
  • 2 jalapeños, seeded and finely minced
  • 1/2 cup shredded cheddar cheese
• For the Dressing:
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon onion powder

How to Cook Detail

1. Crisp the Bacon: Fry the bacon until very crisp, drain on paper towels, and crumble.
2. Prep the Peppers: If you like it hot, leave some seeds in the jalapeños. If not, remove them entirely.
3. Mix the Dressing: Combine sour cream, mayo, lime juice, and onion powder.
4. Assemble: Toss the cabbage, chicken, jalapeños, and cheddar cheese together.
5. Finish: Add the dressing and toss. Sprinkle the bacon crumbles on top right before serving.

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14. Sweet & Spicy Mango Chicken Slaw

Mango adds a buttery sweetness that offsets the heat of a spicy vinaigrette perfectly.

Ingredients

• For the Base:
  • 3 cups grilled chicken, chilled
  • 4 cups shredded red cabbage (for color contrast)
  • 1 large ripe mango, julienned
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro
• For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Sriracha
  • 1 tablespoon honey

How to Cook Detail

1. Julienne the Mango: Peel the mango and cut the flesh away from the pit. Slice into thin matchsticks to match the cabbage.
2. Prepare the Base: Toss red cabbage, chicken, mango, and onion together.
3. Whisk the Dressing: Mix the oil, vinegar, Sriracha, and honey until well combined.
4. Combine: Pour the dressing over the slaw and toss.
5. Rest: Let the slaw sit for 15 minutes. The red cabbage will dye the mango slightly pink, and the flavors will balance out the heat of the Sriracha.

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15. Pesto Chicken & Parmesan Slaw

An Italian-inspired take on slaw that uses pesto as the primary flavor agent.

Ingredients

• For the Base:
  • 3 cups cooked chicken, cubed
  • 5 cups shredded green cabbage
  • 1/2 cup sun-dried tomatoes (packed in oil), sliced
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved Parmesan cheese
• For the Dressing:
  • 1/3 cup prepared basil pesto
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil

How to Cook Detail

1. Toast Pine Nuts: Heat pine nuts in a dry pan for 2 minutes until golden.
2. Mix Dressing: Thin out the pesto with the balsamic vinegar and olive oil to make it more of a “dressing” consistency.
3. Combine: In a large bowl, toss the cabbage, chicken, and sun-dried tomatoes.
4. Dress: Pour the pesto mixture over and toss well.
5. Garnish: Top with the shaved Parmesan and toasted pine nuts.

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16. Curried Chicken & Golden Raisin Slaw

A bright yellow, aromatic slaw that brings the warmth of curry powder to a cold dish.

Ingredients

• For the Base:
  • 3 cups shredded chicken
  • 4 cups shredded green cabbage
  • 1/2 cup golden raisins
  • 1/2 cup celery, diced
  • 1/4 cup slivered almonds
• For the Dressing:
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tablespoon mild curry powder
  • 1 teaspoon honey
  • 1 tablespoon lemon juice

How to Cook Detail

1. Bloom the Curry: If you have time, lightly toast the curry powder in a dry pan for 30 seconds before adding to the dressing to wake up the spices.
2. Make Dressing: Whisk the mayo, toasted curry powder, honey, and lemon juice.
3. Plump the Raisins: Soak the golden raisins in warm water for 5 minutes, then drain. This makes them extra juicy.
4. Assemble: Toss cabbage, chicken, celery, and raisins with the dressing.
5. Garnish: Add the almonds at the end for crunch.

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17. Creamy Avocado & Lime Chicken Slaw

A dairy-free “creamy” option that uses the natural fats of avocado to create a rich texture.

Ingredients

• For the Base:
  • 3 cups shredded chicken
  • 5 cups coleslaw mix
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup green onions
• For the Dressing:
  • 1 ripe avocado
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1/2 cup fresh cilantro
  • 1 clove garlic
  • Salt and pepper to taste

How to Cook Detail

1. Make the Avocado Cream: In a blender or food processor, combine the avocado, lime juice, olive oil, cilantro, and garlic. Blend until completely smooth. Add a splash of water if it’s too thick.
2. Prepare Base: Toss the cabbage mix, chicken, and radishes in a large bowl.
3. Combine: Pour the avocado cream over the salad and toss until well incorporated.
4. Serve Promptly: Because of the avocado, this slaw is best eaten within a few hours of preparation to prevent browning.

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18. Smoky Chipotle & Lime Chicken Slaw

For those who love a deep, smoky heat without the heavy sweetness of BBQ sauce.

Ingredients

• For the Base:
  • 3 cups shredded chicken
  • 4 cups shredded green cabbage
  • 1 cup jicama, julienned
  • 1/2 cup fresh cilantro
• For the Dressing:
  • 1/2 cup sour cream
  • 1-2 chipotle peppers in adobo sauce, finely minced
  • 1 teaspoon adobo sauce from the can
  • Juice of 1 lime

How to Cook Detail

1. Prep the Jicama: Peel the jicama and slice into thin matchsticks. Jicama adds a wonderful watery crunch that mimics the cabbage but with a slight sweetness.
2. Make the Spicy Dressing: Whisk the sour cream, minced chipotle, adobo sauce, and lime juice.
3. Toss: Combine the chicken, cabbage, and jicama with the dressing.
4. Garnish: Top with plenty of fresh cilantro to cut through the smokiness.

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19. Korean-Style Gochujang Chicken Slaw

Gochujang (Korean chili paste) provides a unique fermented heat that is both spicy and savory.

Ingredients

• For the Base:
  • 3 cups shredded chicken
  • 5 cups Napa cabbage, shredded
  • 1 cup bean sprouts
  • 1/2 cup cucumber, julienned
  • 2 tablespoons toasted sesame seeds
• For the Dressing:
  • 1 tablespoon Gochujang paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar

How to Cook Detail

1. Dissolve the Paste: Gochujang is thick. Whisk it thoroughly with the rice vinegar first to ensure there are no clumps before adding the other dressing ingredients.
2. Prepare Base: Toss the Napa cabbage, sprouts, cucumber, and chicken.
3. Dress: Add the Gochujang dressing and toss well.
4. Finish: Sprinkle with a generous amount of toasted sesame seeds for an earthy finish.

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20. Mediterranean Chickpea & Chicken Slaw

A protein powerhouse that adds chickpeas to the mix for extra heartiness.

Ingredients

• For the Base:
  • 3 cups cooked chicken, diced
  • 4 cups shredded green cabbage
  • 1 can (15 oz) chickpeas, rinsed and dried
  • 1/2 cup Kalamata olives, halved
  • 1/4 cup red onion, minced
  • 1/2 cup parsley, chopped
• For the Dressing:
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • Warm water to thin

How to Cook Detail

1. Roast the Chickpeas (Optional): For extra texture, toss the chickpeas in a little oil and salt and roast at 400°F for 15 minutes until slightly crispy before adding to the slaw.
2. Make the Tahini Dressing: Whisk tahini, lemon juice, maple syrup, and garlic. Add warm water one tablespoon at a time until the dressing is the consistency of heavy cream.
3. Assemble: Combine cabbage, chicken, olives, onion, and parsley.
4. Dress: Pour the tahini dressing over and toss.
5. Serve: This slaw is very sturdy and actually tastes better after sitting in the fridge for an hour.

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Pro-Tips for the Perfect Summer Chicken Slaw

1. The “Salt and Drain” Method: If you want your slaw to stay crunchy for days, salt your shredded cabbage in a colander for 30 minutes before mixing. This draws out excess moisture. Rinse the salt off and pat the cabbage dry before adding the dressing.
2. Texture Variety: Always aim for at least three different textures. Soft (chicken), Crunchy (cabbage/carrots), and Sharp (nuts/seeds/wonton strips).
3. Acid is Key: Summer meals should feel light. If your slaw feels too “heavy” or “flat,” add a squeeze of fresh lime or lemon juice right before serving to brighten the entire dish.
4. Chicken Temperature: For creamy slaws, chilled chicken is best. For vinaigrette-based slaws, slightly warm chicken can help the cabbage wilt just enough to absorb the dressing.