There’s something magical about the crisp crunch of cabbage and carrots paired with the smoky, juicy goodness of grilled chicken. It’s a combo that never fails to hit the spot, especially on those busy weeknights when you’re craving something fresh and satisfying. I first fell in love with this cabbage and carrot slaw with grilled chicken during a summer picnic—it was light, flavorful, and so easy to throw together. Now, it’s my go-to dish when I need a wholesome meal that’s ready in under 30 minutes. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Cabbage and Carrot Slaw with Grilled Chicken

This dish is my weeknight hero—it’s fresh, packed with flavor, and comes together in no time. Here’s why it’s a winner:

• Quick & easy: Ready in under 30 minutes, perfect for busy days
• Crispy-crunchy: That satisfying texture from fresh cabbage and carrots
• Perfectly balanced: Tangy dressing, sweet honey, and smoky chicken create magic
• Healthy vibes: Packed with veggies and lean protein—no guilt here!
• Meal prep friendly: Tastes even better as flavors mingle overnight

It’s the kind of dish that makes you feel good while eating—and that’s rare for something this simple!

Ingredients for Cabbage and Carrot Slaw with Grilled Chicken

This dish comes together with simple ingredients that pack a punch of flavor and texture. Here’s what you’ll need:

• 2 cups shredded green cabbage (thinly sliced – that crunch is everything!)
• 1 cup shredded carrots (I prefer the vibrant orange ones – bonus if they’re freshly grated)
• 2 boneless, skinless chicken breasts (about 6 oz each, trimmed of excess fat)
• 1/4 cup mayonnaise (full-fat for creaminess, but light works too)
• 1 tbsp fresh lemon juice (just squeeze it – bottled just isn’t the same)
• 1 tsp honey (the sweet balance to the tangy lemon)
• Salt & pepper (to taste – don’t skip seasoning that chicken!)

See? Nothing fancy – just good, fresh ingredients that shine when they come together.

How to Make Cabbage and Carrot Slaw with Grilled Chicken

This dish comes together so easily—just follow these simple steps, and you’ll have a fresh, flavorful meal in no time. The key is prepping the slaw first so the flavors can start mingling while you grill the chicken. Let’s get started!

Preparing the Slaw

First, grab your biggest mixing bowl—trust me, you’ll want the extra space for tossing. Add the shredded cabbage and carrots (I like to run my knife through pre-shredded veggies once more for extra thinness). In a small bowl, whisk together the mayo, lemon juice, honey, and a pinch of salt and pepper until it’s smooth and creamy. Now, pour that golden dressing over the veggies and toss, toss, toss! You want every single strand coated—I use my clean hands for this part to really massage the dressing in. Let it sit while you cook the chicken; those 10 minutes make all the difference in flavor.

Grilling the Chicken

While your slaw chills out, heat up the grill or grill pan to medium-high. Pat those chicken breasts dry (this helps them get that beautiful sear), then season generously with salt and pepper. Grill for about 6-7 minutes per side—you’ll know they’re done when the juices run clear and the internal temp hits 165°F. Here’s my secret: let them rest for 5 minutes before slicing! This keeps all those delicious juices inside where they belong. Slice against the grain into thin strips—it makes every bite tender and perfect.

Assembling the Dish

Now for the fun part! Pile that vibrant slaw high on plates or in shallow bowls. Artfully arrange the warm chicken slices on top—the contrast of temperatures is amazing. If you’re feeling fancy, sprinkle with some chopped parsley or green onions for color. Sometimes I add a extra drizzle of dressing or a squeeze of lemon right at the end. Grab your fork and dig into that perfect mix of crisp, creamy, smoky goodness!

Tips for the Best Cabbage and Carrot Slaw with Grilled Chicken

Want your slaw to go from good to wow? These little tricks make all the difference:

• Time is flavor: Letting the dressed slaw sit for 10 minutes softens the cabbage just enough—still crunchy but not tough.
• Slice it right: Cut chicken against the grain (look for those lines!) for maximum tenderness.
• Dress with care: Start with half the dressing, toss, then add more as needed—you can always add but can’t take away!
• Fresh is best: Grate carrots just before mixing—they stay crisp and sweet that way.

Small details, big impact—your taste buds will thank you!

Variations for Cabbage and Carrot Slaw with Grilled Chicken

This recipe is like my favorite pair of jeans—perfect as-is but fun to dress up! Try these easy twists:

• Lighter dressing: Swap mayo for Greek yogurt (I use 2:1 yogurt to mayo for tang with fewer calories)
• Extra crunch: Toss in toasted almonds or sunflower seeds—that nutty texture is addictive
• Spice it up: A pinch of cayenne or dash of hot sauce gives the dressing a kick
• Herb magic: Fresh dill or cilantro completely transforms the flavor profile

Mix and match—that’s the beauty of this versatile dish!

Serving Suggestions

This cabbage and carrot slaw with grilled chicken is crazy versatile—I’ve served it everywhere from backyard BBQs to fancy-ish brunches! It’s perfect piled onto whole wheat wraps for lunch, or alongside grilled corn and sweet potato fries for dinner. My favorite? Pack it in mason jars for picnics—no mess, all freshness!

Storage and Reheating

Here’s the deal—this slaw is best enjoyed fresh, but if you must store it, keep the undressed slaw and chicken separate in airtight containers for up to 2 days. The cabbage will weep if stored with dressing too long (sad, soggy slaw alert!). Chicken reheats gently in the microwave, but please—never reheat the slaw unless you enjoy warm mayo (you don’t).

Nutritional Information

Here’s the scoop on the nutrition for this cabbage and carrot slaw with grilled chicken—it’s a winner for both taste and health! Keep in mind, these are estimates and can vary based on your specific ingredients. Per serving, you’re looking at around 320 calories, 25g of protein, and 4g of fiber. It’s light but filling, with a good balance of healthy fats from the mayo and plenty of vitamins from those fresh veggies. Perfect for when you want something wholesome without the guilt!

Frequently Asked Questions

Can I use pre-shredded cabbage?
Absolutely! Pre-shredded cabbage works in a pinch, but I recommend giving it a quick chop to make the pieces thinner. The texture is so much better when the shreds are nice and fine. Just make sure it’s fresh—no one likes wilted cabbage in their slaw!

How long does the slaw last?
If stored properly, the slaw will stay fresh for up to 2 days in the fridge. Keep the dressing separate until you’re ready to serve—this keeps the cabbage from getting soggy. Chicken can be stored separately and reheated gently, but the slaw is best enjoyed fresh.

Can I use a different protein?
Definitely! Grilled chicken is my go-to, but this slaw pairs beautifully with grilled shrimp, steak, or even tofu for a vegetarian option. Just slice your protein thin and let it mingle with the slaw—it’s all about that mix of flavors and textures.

What if I don’t have a grill?
No worries! A grill pan or even a regular skillet works just fine. Just get it nice and hot for those grill marks and smoky flavor. You can also bake the chicken at 400°F for 20-25 minutes—it’s all about that juicy, tender result.

Can I make this ahead for meal prep?
Yes! Prep the slaw and chicken separately, then assemble right before serving. It’s a lifesaver for busy weeks—just grab and go for a fresh, healthy meal in minutes.

Final Thoughts

This cabbage and carrot slaw with grilled chicken is one of those rare recipes that’s simple but never boring. I make it at least twice a month—it’s that good! Give it a try and let me know how you like it. Happy cooking, friends!

30-Minute Cabbage and Carrot Slaw with Grilled Chicken You’ll Crave

---

• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 2 servings 1x
• Diet: Low Calorie

Print Recipe

Pin Recipe

Description

A fresh and crunchy cabbage and carrot slaw served with juicy grilled chicken.

---

Ingredients

Scale 1x2x3x

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 2 grilled chicken fillets, sliced
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

---

Instructions

1. In a large bowl, mix cabbage and carrots.
2. In a small bowl, whisk mayonnaise, lemon juice, honey, salt, and pepper.
3. Pour dressing over cabbage and carrots, toss well.
4. Grill chicken fillets until fully cooked, slice.
5. Serve slaw topped with grilled chicken.

Notes

• Shred cabbage and carrots thinly for better texture.
• Adjust dressing sweetness with more or less honey.
• Let slaw sit for 10 minutes before serving for flavors to blend.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Main Dish
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: cabbage slaw, grilled chicken, healthy salad