Chicken Coleslaw with Apples, Pecans & Apple Cider Vinaigrette

Step 1

Prepare the chicken. If you haven’t done so already, cook and shred the chicken. You can quickly poach, bake, or use leftover chicken. Just shred it into bite-sized pieces. You can also use a rotisserie chicken; remove the skin and shred the meat with your fingers.

Step 2

Chop/shred the produce. Shred the cabbage and carrots if you're not using a prepackaged slaw mix. Dice the red apple into bite-sized pieces. Slice the scallions and roughly chop the pecans.

Step 3

Make the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning—add more honey for sweetness or vinegar for tang.

Step 4

Toss everything together. In a large bowl, combine the shredded cabbage, carrots, chicken, apple, scallions, and pecans. Toss with tongs. Pour the dressing over the top and mix everything until well-coated. Season with salt and pepper to taste. This slaw holds up well for a day or two in the fridge.