• Servings 6-8
  • Prep 1 1/2 hours refrigeration and prep min
  • Cuisine
  • Skill Level

Savory Chicken Slaw


  • 1 head of savoy cabbage, shredded
  • 1 store brought rotisserie chicken, pulled and shredded
  • 1 small bunch of basil leaves, cut into strips
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup celery, sliced
  • 1/2 cup red onions, halved and sliced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • dash of sugar
  • kosher salt and black pepper to taste
  • 2 tsp celery seeds

This is a take on coleslaw the uses store brought rotisserie chicken. Guaranteed to become one of your favorites.


  • To make the dressing, in a small bowl add the mayonnaise, sour cream and a dash of sugar. Refrigerate and set aside
  • Shred the cabbage into thin strips and add to a colander. Sprinkle liberal with kosher salt and place over a bowl for 1 hour.
  • After an hour rinse the cabbage several times  with cold water. Add to a salad spinner and remove all water.
  • Mean while, remove the skin from the chicken and pull apart the meat in strips and place in a bowl. Note you can reserve the leftover chicken bones to make stock.
  • In a large bowl add the cabbage, basil leaves, tomatoes, celery, red onions and celery seeds.
  • Add the chicken to the bowl and gently combine.
  • Add the dressing a little at a time until desired consistency is reached.
  • Refrigerate covered for at least 1 hour before serving.

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