Side Dishes
Lee's chicken coleslaw recipe delivers the perfect balance of tender, juicy chicken and crisp, tangy cabbage slaw that's become a staple at family gatherings. This dish transforms simple ingredients into a restaurant-worthy meal that's ready in under an hour.
The secret lies in marinating the chicken overnight for maximum flavor and using a yogurt-based dressing that keeps the cabbage crisp without turning soggy.
What makes this recipe stand out is the combination of techniques that elevate both components. The chicken is seasoned with a blend of spices and herbs, then grilled to achieve that perfect char while staying juicy inside.
Meanwhile, the coleslaw gets its signature crunch from a mix of shredded cabbage and carrots tossed in a creamy yogurt dressing with a touch of vinegar for that signature tang.
By the time you serve this dish, you'll have golden, flavorful chicken pieces paired with vibrant, crunchy coleslaw that's cool and refreshing. The contrast in temperatures and textures makes every bite satisfying, while the balanced flavors ensure it's a crowd-pleaser for any occasion.
This recipe works equally well as a main dish with crusty bread or as a side for barbecues and picnics. The leftovers keep well in the refrigerator for up to three days, making it perfect for meal prep.
Let's get started on creating this delicious combination that's sure to impress everyone at the table.
Ingredients for lee's chicken coleslaw
Tender chicken meets crisp cabbage in this tangy, creamy masterpiece—just 15 ingredients for maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Green Cabbage 🥬 | 4 cups | Shredded, outer leaves removed |
| Carrots 🥕 | 2 medium | Shredded, peeled |
| Plain Yogurt 🥛 | 1 cup | Full-fat for creaminess |
| Mayonnaise 🥫 | ½ cup | Duck egg preferred |
| Apple Cider Vinegar 🍏 | 2 tbsp | For tangy brightness |
| Granulated Sugar 🍚 | 1 tbsp | Light brown works too |
| Dijon Mustard 🍯 | 1 tsp | Adds depth of flavor |
| Dried Dill 🌿 | 1 tsp | Fresh if available |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | For marinating chicken |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Paprika 🌶️ | 1 tsp | Smoked for extra flavor |
The chicken is where the magic starts. Boneless, skinless breasts give you the best texture when pounded thin, but thighs work too if you want extra juiciness. Costco or Trader Joe's usually have pre-pounded chicken, which saves time. Look for breasts with good marbling—they stay juicier. I always grab extra lemon juice while I'm at it (the good stuff, not the concentrate kind). The cabbage? Green cabbage is the star here—it's crunchier than red—but if that's all you've got, it'll still taste amazing. Just make sure to remove any wilted outer leaves before shredding.
No plain yogurt? Greek yogurt works perfectly—just thin it with a splash of milk if it's too thick. Running short on mayonnaise? Substitute extra olive oil or avocado oil at the same amount, though the texture will be slightly lighter. The apple cider vinegar is non-negotiable for that signature tang, but white vinegar or lemon juice in a pinch will get you close. Fresh dill is ideal, but dried dill at one-third the amount keeps the flavor party going. Want to kick up the heat? Add a pinch of cayenne to the dressing mix. And if you're feeling fancy, Duck egg mayo from Trader Joe's adds a luxurious richness that regular mayo can't match.
This slaw keeps beautifully—3-4 days in the fridge, sealed tight. The chicken? 2 days max if you're not marinating it overnight (which you absolutely should). The dressing separates naturally, so just give it a quick stir before serving. For meal prep, I like to store the slaw and chicken separately, then toss them together right before eating to keep everything crisp. The leftovers reheat surprisingly well—just warm the chicken gently in a skillet with a splash of the dressing. Pro tip: Line your storage container with paper towels to absorb any excess moisture and keep the cabbage extra crisp.
Why You'll Love This Recipe
- No-Fuss Protein Boost: I swear by this for days I’m too tired to cook—just shred the chicken once, toss it in the fridge, and it’s ready to mix into salads or bowls all week. The yogurt and mayo combo keeps it creamy without the heaviness, and honestly? It turns a basic protein into something that feels special.
- Creamy-Tangy Magic: That yogurt-mayo dressing is where this dish shines—thick, cool, and just sweet enough from the shredded carrots to balance the cabbage’s bite. I’ll be real: my picky eaters actually finish their plates, and that’s saying something.
- Potluck Hero: Bring this to a gathering, and you’ll be the MVP. It’s cold, portable, and holds up for hours—no one will guess it’s just chicken and veggies until they taste it. (Between us, it’s my go-to for summer barbecues when I’m too lazy to grill.)
- Budget Meal Stretch: A whole chicken breast and a head of cabbage feed four people for way less than takeout. The leftovers? Even better the next day—crisper cabbage, cooler dressing, and zero waste. My wallet and my lunchbox thank me every time.
Step-by-step instructions for lee's chicken coleslaw recipe
Here's how to create this perfect balance of tender chicken and vibrant slaw—crisp, tangy, and bursting with flavor.
Marinate and Cook the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and juicy results. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper to make the marinade.
Coat the chicken thoroughly with the marinade, making sure it's evenly distributed on all sides. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor). After marinating, heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the edges are golden brown. Let it rest for 5 minutes before slicing into thin strips—this keeps it juicy.
Prepare the Crunchy Coleslaw Base
Remove the outer leaves from the 4 cups green cabbage and shred it finely using a mandoline or sharp knife. Peel and shred the 2 medium carrots into thin matchsticks. Place the shredded cabbage and carrots in a large mixing bowl. This step is all about texture—you want that satisfying crunch in every bite.
In a separate small bowl, whisk together 1 cup plain yogurt, 0.5 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1 tsp Dijon mustard, 1 tsp dried dill, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. This tangy dressing is the heart of the coleslaw—it should be smooth and well combined, with no lumps. Pour it over the shredded cabbage and carrots, tossing gently to coat evenly.
Combine and Chill for Maximum Flavor
Add the sliced chicken strips to the coleslaw mixture and toss everything together with a large spoon or your hands. The warmth of the chicken will help distribute the dressing evenly, creating a cohesive dish. Taste a small portion—you want a perfect balance of tangy, sweet, and savory. If needed, adjust the seasoning with a pinch more salt, sugar, or vinegar.
Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours) before serving. This chilling time is crucial—it allows the flavors to meld together and the cabbage to soften slightly while maintaining its crunch. The longer it chills, the better the taste will be. Serve this refreshing coleslaw as a side dish or a light main with crusty bread or grilled meats.
Pro Tips For Making Lee'S Chicken Coleslaw
- BRINE THE CHICKEN: Toss those chicken breasts in ice water with 1 tablespoon salt per quart for 20 minutes before cooking—it keeps them juicy when they hit the grill or pan. I learned this the hard way after serving dry chicken once; trust me, the brine makes all the difference when you’re slicing it thin for the slaw.
- SHRED COLD, NOT HOT: Let the chicken cool completely before shredding—hot meat pulls apart like wet paper towels. I used to rush this and ended up with stringy, uneven pieces. Grab a fork and work patiently; it’s worth the wait for clean, bite-sized shreds.
- SALT THE CABBAGE: Toss the shredded cabbage with ½ teaspoon salt and let it sit for 10 minutes before draining. This softens the edges and draws out moisture, so your slaw stays crisp instead of soggy. (Yes, even if you’re impatient like me.)
- MIX YOGURT LAST: Stir in the yogurt and mayo just before serving—it keeps the dressing from turning the cabbage mushy. I used to mix everything ahead, and the slaw always lost its crunch. Save the yogurt for the final toss.
Perfect pairings for lee's chicken coleslaw
Crunchy Bread Pairings
This coleslaw shines when paired with crusty sourdough or brioche rolls—the buttery texture contrasts beautifully with the tangy cabbage. I love using Artisan Baker's sourdough loaves, toasted until golden with a sprinkle of flaky sea salt.
For extra indulgence, try garlic butter brioche from Trader Joe's—the richness complements the creamy yogurt dressing perfectly. 🥖
Grilled Meats
Serve alongside grilled chicken thighs or pork chops for a full Southern-inspired meal. The smoky char from grilling enhances the dish's depth. I marinate bone-in pork chops in 2 tbsp olive oil, 1 tbsp smoked paprika, and 1 tsp garlic powder before grilling.
The contrast of warm meat and cool slaw is pure magic. For a lighter option, grilled shrimp skewers add a refreshing touch.
Pickled Vegetables
Add pickled jalapeños or quick-pickled red onions for an extra layer of tang. I make my pickled onions by slicing 1 red onion thin, soaking in ½ cup apple cider vinegar, 1 tbsp sugar, and ½ tsp salt for 30 minutes.
The bright acidity cuts through the richness of the yogurt dressing. For heat lovers, pickled serranos from Penzeys add a fiery kick that balances the dish beautifully.
Sweet Contrasts
Balance the tangy flavors with honey-glazed carrots or grilled pineapple slices. I toss 1 cup sliced carrots with 1 tbsp honey, 1 tsp olive oil, and ½ tsp cinnamon, then roast at 400°F for 15 minutes.
The natural sweetness contrasts perfectly with the slaw's acidity. For a tropical twist, grilled pineapple with a sprinkle of chili powder adds a sweet-spicy dimension that elevates the dish.
Cheese Platter
Turn this into a full spread by adding aged cheddar, goat cheese, and blue cheese crumbles. The sharpness of sharp cheddar from Cabot complements the creamy slaw, while creamy goat cheese adds a tangy note.
Serve with crackers or apple slices for a sophisticated appetizer. For a Southern touch, peanut brittle from Whole Foods adds a sweet crunch that ties everything together. 🧀
Beverage Pairings
Cool sparkling lemonade with a splash of gin (like Hendrick's) refreshes the palate between bites. For non-alcoholic options, iced hibiscus tea with lime enhances the dish's tangy notes. If you prefer beer, a crisp lager like Heineken or a wheat beer from Blue Moon cleanses the palate without overpowering.
For wine lovers, a dry Riesling with its bright acidity mirrors the slaw's tanginess perfectly. 🍺
Nutrition facts
Frequently asked questions
Can I make this coleslaw without yogurt?
The yogurt gives that signature creamy texture, but you can substitute with 1 cup mayonnaise plus 2 tbsp sour cream for a similar consistency. For a lighter option, use ½ cup Greek yogurt + ½ cup buttermilk—just add 1 tsp vinegar to thicken it. The tang will still shine through!
How do I keep the cabbage extra crisp?
Shred the cabbage just before mixing with the dressing, and use a mandoline slicer for even, thin slices. Toss with 1 tsp cornstarch before adding the dressing, and store in an airtight container lined with paper towels to absorb moisture. Serve chilled for at least 1 hour before eating.
What's the best way to reheat leftover chicken?
Never microwave—it makes the chicken dry! Instead, warm it in a skillet over medium-low heat with 1 tbsp olive oil and a splash of the coleslaw dressing for 2-3 minutes. For crispy edges, add 1 tsp butter at the end. Reheat only what you plan to eat immediately.
Can I make this gluten-free?
Use gluten-free mayonnaise (like Hellmann's GF) and ensure your vinegar and spices are certified GF. For extra crunch, add shredded gluten-free crackers or toasted almonds to the slaw. The chicken marinade is naturally GF if you skip the paprika with additives. Always check labels!
Why does my slaw turn soggy?
Over-mixing releases water from the cabbage, and storing it in a sealed container traps moisture. Fix it by draining excess liquid, patting the slaw dry with paper towels, and tossing with 1 tsp cornstarch before serving. For future batches, chill the slaw for no more than 4 hours before eating.