Cabbage and Apple Slaw with Chicken
This Cabbage and Apple Slaw with Chicken has crunchy cabbage, crisp apples, chicken, and chickpeas tossed in a creamy Greek yogurt dressing. It’s an easy, high protein slaw that holds up all week for meal prep you actually want to eat.
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Reasons You’ll Love This Recipe:
- No lettuce, no soggy salads – cabbage stays crunchy dressed in the fridge, so this one actually holds up all week.
- High protein and high fiber – 33 grams of protein and 10 grams of fiber per serving.
- Sweet, crunchy, creamy, and salty – crisp apples, crunchy cabbage, creamy dressing, and a little salty-sweet crunch on top.
- Great for meal prep – make a batch, portion it into containers, and lunch is handled for 3 to 4 days.
Ingredients & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Coleslaw mix – the shortcut base. A bag of shredded cabbage and carrots saves all the chopping.
- Apples – cut into matchsticks so you get a little apple in every bite. A crisp, sweet-tart apple works best.
- Chicken breast – chopped cooked chicken. Rotisserie chicken works too.
- Chickpeas – drained and rinsed. They add fiber, protein, and staying power.
- Pepitas – for crunch on top. Sunflower seeds work as a swap.
- Dried cranberries – a little sweet chew on top. Raisins work too.
- Greek yogurt – plain Greek yogurt is the creamy base for the dressing, no mayo needed.
- Apple cider vinegar – brightens the dressing and keeps it from feeling heavy.
- Olive oil – just a little, for richness in the dressing.
- Honey – a touch of sweetness to balance the vinegar and Dijon.
- Dijon mustard – for tang and depth. Add a little extra if you like it bolder, after tasting.
How to Make Cabbage and Apple Slaw with Chicken
For complete instructions, please check out the recipe card at the bottom of this post.
- Whisk the dressing ingredients together in a small bowl.
- Add the coleslaw mix, apples, chicken, and chickpeas to a large bowl.
- Pour the dressing over the top and toss well to coat everything.
- Divide into 4 containers. Top with pepitas and dried cranberries when serving, so they stay crunchy and visible.
Tips and Variations
- Keep the crunch – store the pepitas and dried cranberries separately and add them right before serving if you want maximum crunch.
- Make it ahead – this slaw is made to be dressed ahead. The cabbage holds up, and the flavor gets better as it sits.
- Swap the protein – rotisserie chicken, leftover baked chicken, or turkey all work.
- Add more flavor – taste the dressing first, then adjust. Extra Dijon, garlic, or fresh herbs are easy ways to make it bolder.
- Nut-free – this recipe is already nut-free as written, with pepitas for crunch instead of nuts.
Meal Prep & Storage
Store in airtight containers in the fridge for 3 to 4 days. This one is meant to be eaten cold, straight from the fridge, and the cabbage holds its crunch even after a few days dressed.
Recipe FAQs
Nope, and that is why this works for meal prep. Cabbage holds its crunch dressed, unlike lettuce.
Yes, that is what this recipe is built around. A bag of shredded cabbage and carrots saves all the chopping and keeps it to a 15 minute throw together if your chicken is already cooked.
Of course! Chopped rotisserie chicken is the easiest shortcut here, and it works great. Leftover baked chicken works too.
The dressing helps a lot, since the apple cider vinegar slows browning. The apples may darken slightly after a few days, but they stay crisp and tasty for 3 to 4 days.
Yes. Whisk it up and store it in the fridge for up to 4 to 5 days, then toss it with the slaw when you are ready. Or dress the whole batch ahead, it holds up either way.
Yes. Add a little extra chicken instead, or swap in white beans if you want to keep the fiber up.
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Cabbage and Apple Slaw with Chicken
Ingredients
For the Slaw:
- 14 ounce shredded cabbage coleslaw mix
- 2 apples cored, sliced into matchsticks
- 2 cups cooked chicken breast chopped
- 1 can garbanzo beans drained and rinsed
- ¼ cup pepitas
- ¼ cup dried cranberries
For the Dressing:
- ½ cup Greek yogurt plain, fat-free
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Whisk the dressing ingredients together in a small bowl.
- Add the coleslaw mix, apples, chicken, and chickpeas to a large bowl.
- Pour the dressing over the top and toss well to coat everything.
- Divide into 4 containers if meal prepping. Top with pepitas and dried cranberries when serving, so they stay crunchy and visible.
