Shredded Chicken Breast with Coleslaw

This is an easy chicken recipe that can be made with either pan-fried, grilled, or baked chicken breast. It makes for a great lunch or dinner.

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Shredded Chicken Breast with Coleslaw

A perfect and comforting lunch!

Course Main Course

Cuisine International

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 serving

Author Razvan Stupar

Ingredients

• 200 g chicken breast (or chicken thighs)
• 150 g cabbage
• 100 g carrots
• 50 g celery
• 80 g mayonnaise
• salt
• pepper

Metric – US Customary

Instructions

• Score the chicken breast, season with salt and pepper, and cook, either pan-fry, grill or bake.
• Once cooked, let it cool a bit and then slice it thinly.
• For the coleslaw, clean the vegetables. Using a grater, mandolin slicer, or even a food processor, chop the cabbage finely. Grate the carrots and celery and then mix them all with mayonnaise Season with salt and pepper.
  
• Serve the chicken on a bed of coleslaw and decorate with any kind of fresh herbs.
  
• Boneless chicken thighs can be also used instead of chicken breasts.

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