Shredded Chicken Slaw

Shredded Chicken Slaw

This shredded chicken slaw is the perfect weeknight dinner that tastes even better the next day for lunch.

Why we love it: it’s quick, low maintenance and full of protein, fat and fiber. Make it ahead of time on Sunday night and leave yourself leftovers for the week. 

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly




  • ½ c primal kitchen mayo
  • 3 tbsp fresh juice of one lime
  • ½ tsp. Himalayan pink salt
  • 1 tsp. local organic honey – optional

Cabbage Slaw

  • 2 cup green cabbage
  • 2 cup red cabbage
  • 2 tbsp. Himalayan pink salt
  • 2 cup rotisserie chicken
  • 1 avocado, thinly sliced


For the dressing:

  1. Mix mayo, lime juice and salt together.
  2. Add honey to taste.

For the cabbage slaw:

  1. Slice green and red cabbage thinly and transfer to a colander.
  2. Toss salt with cabbage (salt will pull water out of cabbage, leaving it crunchy rather than soggy) and let sit for 1-2 hours.
  3. Drain the cabbage, then rinse it to pull excess salt.
  4. Place the cabbage in a bowl and toss with the dressing. 
  5. Layer slaw, then chicken and avocado.
  6. Top with cilantro and serve with a few slices of lime.