Shredded Chicken Slaw

Shredded Chicken Slaw

This Shredded Chicken Slaw is the perfect weeknight dinner that tastes even better the next day for lunch. I like making a big batch on Sunday evenings to have leftovers for the week. It’s low maintenance, full of protein, and only requires a short list of everyday ingredients.

If you know me, you know I’m all about throwing together realistic recipes that hit all the marks of the Fab Four – protein, fat, fiber and greens. The Fab Four is my fuss free method for ensuring blood sugar balance and optimal nutrition at every meal. No dieting or cutting out food groups. Just food freedom.

Let’s see how this Shredded Chicken Slaw covers your Fab Four bases, calms hunger hormones, and leaves you feeling full and energized for hours:

  • Protein: rotisserie chicken
  • Fat: Primal Kitchen mayo (use code KELLYSFAVORITES), avocado
  • Fiber: avocado
  • Greens: red and green cabbage

If you love this Shredded Chicken Slaw, you might like some of my other Fab Four blood sugar balancing slaws and salads:

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly




  • ½ cup Primal Kitchen Mayo
  • 3 tbsp fresh lime juice
  • ½ tsp Himalayan pink salt
  • 1 tsp local organic honey (optional)

Cabbage Slaw:

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


  1. For the dressing, mix mayo, lime juice and salt together. Add honey to taste (optional).
  2. For the cabbage slaw, slice green and red cabbage thinly and transfer to a colander.
  3. Toss cabbage with salt (salt will pull water out of cabbage, leaving it crunchy rather than soggy) and let sit for 1-2 hours.
  4. Drain the cabbage, then rinse it to pull excess salt.
  5. Place the cabbage in a bowl and toss with the dressing to create slaw. 
  6. Layer slaw, then shredded chicken and sliced avocado.
  7. Top with cilantro and serve with a few squeezes of fresh lime juice.