Chicken Apple Coleslaw Recipe
I grew up eating coleslaw, but this Chicken Apple Coleslaw quickly became my go-to when I wanted something bright, crunchy, and a little bit unexpected. It’s a cool, creamy salad that pairs shredded cooked chicken with tart-sweet apple, crisp cabbage, and a tangy yogurt-mayo dressing. Make it for a quick weeknight meal, a picnic, or as a filling sandwich or wrap topper — it’s one of those recipes that feels fresh but substantial.
Why you’ll love this dish
This salad hits a lot of useful marks: it’s fast to pull together, uses mostly pantry and fridge staples, and balances protein, produce, and creaminess without feeling heavy. The apple adds a bright crunch while Greek yogurt keeps the dressing tangy and lighter than a full mayo-based slaw. It’s also easy to scale for meal prep or to feed a crowd.
“A surprisingly satisfying weekday lunch — crisp apple, tender chicken, and a dressing that’s creamy without being cloying.” — a quick review from someone who made it for a potluck
If you like bold, simple chicken recipes, try this brown sugar pineapple chicken for a complementary weeknight main.
How this recipe comes together
Before you jump in, here’s the simple flow so you know what to expect:
- Shred or chop cooked chicken.
- Julienne a crisp apple and thinly slice red onion.
- Whisk a quick yogurt-mayo dressing with apple cider vinegar, honey, and Dijon.
- Toss chicken, coleslaw mix, apple, onion, and parsley with the dressing.
- Chill briefly so the flavors meld, then serve.
This is mostly assembly — no cooking beyond preparing the chicken if you don’t already have leftovers.
What you’ll need
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
- 3 cups coleslaw mix (shredded cabbage and carrots)
- 1 medium apple, julienned or thinly sliced (Granny Smith or Honeycrisp work well)
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Notes/substitutions:
- Swap plain yogurt for mayo-only for a richer dressing, or use 2% Greek yogurt to reduce fat.
- Use chicken thighs if you prefer darker meat; shred after cooking.
- Add toasted walnuts or pecans for crunch and extra flavor.
Directions to follow
- Make the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon, and a pinch of salt and pepper until smooth.
- Prepare the salad base: In a large bowl, combine shredded chicken, coleslaw mix, julienned apple, sliced red onion, and chopped parsley. Toss gently so everything is evenly mixed.
- Dress the salad: Pour the dressing over the salad mixture. Toss thoroughly until every bite is coated.
- Chill and marry flavors: Refrigerate the salad for at least 15 minutes. This lets the dressing soften the cabbage slightly and allows flavors to meld.
- Serve: Taste and adjust seasoning with more salt, pepper, or a drizzle of honey if you want more sweetness.
If you want to speed things up with a time-saving cooked chicken option, try these air fryer honey butter garlic chicken tenders and shred one or two for the salad.
Best ways to enjoy it
- As a light main: Serve the salad over mixed greens or a bed of baby spinach for an easy lunch.
- In sandwiches or wraps: Pile onto whole-grain bread, croissants, or tortillas for a handheld meal.
- As a side: Serve alongside grilled pork chops, fish, or the sweeter pineapple-chicken for contrast.
- On a platter: Make it part of a picnic spread with crackers, cheeses, and fruit.
For a warm-cold contrast, pair this slaw with grilled skewers or the brown sugar pineapple chicken for a bright, summery dinner.
How to store & freeze
- Refrigerator: Keep leftovers in an airtight container for up to 3 days. Because the dressing softens the cabbage and apple over time, it’s best eaten within this window for the best texture.
- Freezing: This salad doesn’t freeze well due to the creamy dressing and raw vegetables. If you want to freeze components, freeze cooked chicken separately (up to 3 months) and thaw before mixing.
- Food safety: Store chilled within two hours of assembly and reheat any leftover chicken to 165°F (74°C) before serving if you prefer a warm version.
Helpful cooking tips
- Keep the apple crisp: Toss apple slices in a teaspoon of lemon juice if you’re prepping ahead to prevent browning.
- Texture balance: If you prefer crunch, add a handful of chopped celery, toasted nuts, or seeds.
- Dressing adjust: If the dressing is too thick, thin with a teaspoon or two of water or extra vinegar to reach desired coating consistency.
- Salt in stages: Season the salad after tossing and taste again after chilling — flavors settle and you might need a final pinch.
Creative twists
- Add fruit: Swap or add thinly sliced pear or grapes for a sweeter profile.
- Make it spicy: Stir in 1/4 teaspoon cayenne or a spoonful of Sriracha to the dressing.
- Swap protein: Use canned tuna, cooked turkey, or chickpeas for a vegetarian-friendly twist.
- Crunch upgrade: Stir in toasted pecans or sliced almonds and a handful of dried cranberries for holiday color and texture.
Helpful answers
Q: How long does this take to make?
A: Active assembly time is about 10–15 minutes if your chicken is already cooked. Allow an extra 15 minutes chilling if possible.
Q: Can I make this ahead for a party?
A: Yes — prep ingredients and dressing separately up to a day in advance. Combine and chill 15–30 minutes before serving. Apples may brown slightly; toss with lemon juice to slow oxidation.
Q: Is this recipe kid-friendly?
A: Very much so. The mild sweetness from the apple and honey balances the tang, making it approachable for kids. Dice the apple small if picky eaters prefer less texture.
Q: Can I make this dairy-free?
A: Replace Greek yogurt with a dairy-free yogurt or increase mayonnaise and add a splash of apple cider vinegar to maintain brightness.
Q: How can I make it lower-calorie?
A: Use nonfat Greek yogurt and skip the mayonnaise or halve it. Increase cabbage and reduce chicken slightly for fewer calories per serving.
Conclusion
This Chicken Apple Coleslaw is a fast, flexible recipe that shines whether you’re feeding a family or packing lunches for the week. For more slaw inspiration and variations, check out this version with pecans and apple cider vinaigrette: Chicken Coleslaw with Apples, Pecans & Apple Cider Vinaigrette, or a straightforward classic apple slaw: Easy Apple Slaw Recipe. Enjoy experimenting and making this one your own.
Chicken Apple Coleslaw

Ingredients
Salad Ingredients
- 2 cups cooked chicken breast, shredded Rotisserie chicken works great
- 3 cups coleslaw mix Shredded cabbage and carrots
- 1 medium apple, julienned or thinly sliced Granny Smith or Honeycrisp work well
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
Dressing Ingredients
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
Preparation
- In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon, and a pinch of salt and pepper until smooth.
- In a large bowl, combine shredded chicken, coleslaw mix, julienned apple, sliced red onion, and chopped parsley. Toss gently to mix.
Dressing
- Pour the dressing over the salad mixture. Toss thoroughly until every bite is coated.
Chilling
- Refrigerate the salad for at least 15 minutes to allow flavors to meld.
Serving
- Taste and adjust seasoning with more salt, pepper, or a drizzle of honey if desired.
