Chicken Coleslaw




If you are like me and prefer dark meat yet you still want to make a full roasted chicken, here is a recipe for what you can do with your leftovers. If you wish, you can also roast chicken breast especially for this dish. Here is a link to Ina Garten’s (The Barefoot Contessa) recipe. This salad is delicious and nourishing and it’s perfect for lunch the next day, whether you stay at home or go to the office or school (as long as you have a refrigerator that you could use to store it until lunchtime). 




2 chopped roasted chicken breasts
1 small shredded cabbage (about 700gr/1.5lb)
1 cup shredded carrot
1 cup chopped pickles
1 cup chopped dill
1 cup chopped parsley
1 cup mayonnaise
¼ cup Dijon mustard
Juice from 1 lemon
Salt and Pepper


In a large bowl place cabbage, carrot, pickles, dill, and parsley. 


In a small bowl create the sauce by mixing together mayonnaise, mustard, lemon juice, salt, and pepper.

Add sauce to the salad and mix.


Add chicken to the salad and mix





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