The Comfort Spoon

The Ultimate Creamy Chicken Coleslaw Salad: Your New Go-To for Deliciously Easy Meals

Hey there, friend! Anna here. Can we talk for a second about that eternal weeknight question: “What’s for dinner that’s actually satisfying, doesn’t take forever, and doesn’t leave me with a mountain of dishes?” I feel it, too. Sometimes you want something that feels like a hug in a bowl but also brings a bit of fresh, crunchy energy to the table. That’s exactly why this Creamy Chicken Coleslaw Salad has become a superstar in my kitchen rotation—and I have a feeling it’s about to become one in yours.

This isn’t just a salad; it’s a meal. We’re talking tender, juicy chicken mingling with the fantastic crunch of cabbage and carrots, all wrapped up in a creamy, tangy, utterly irresistible dressing. It’s the glorious love child of a classic coleslaw and the most comforting chicken salad you’ve ever met. It’s perfect for a quick family dinner, brilliant for meal prep (hello, delicious lunches all week!), and an absolute crowd-pleaser at potlucks and picnics. The best part? It comes together in about the time it takes to set the table, and it honestly gets even better after a little chill time in the fridge. So, if you’re ready for a recipe that’s equal parts effortless and amazing, grab your favorite big bowl. We’re about to make magic happen.

Why This Salad Has a Permanent Spot in My Heart (and Fridge)

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This recipe always takes me back to the summers of my early blogging days. My kitchen was tiny, the budget was tighter, and my mission was to create meals that felt special without stressing me out. One sweltering afternoon, with a leftover rotisserie chicken and a bag of coleslaw mix staring me down from the fridge, this salad was born out of pure “what-can-I-throw-together” inspiration.

I remember whisking the dressing, giving it a taste, and thinking, “Okay, this is good.” But then I let it sit for twenty minutes while I tidied up. When I came back and took another bite? Magic. The cabbage had softened just slightly, the flavors had married into something greater than the sum of their parts, and every forkful was pure, crunchy, creamy joy. It was the first recipe my then-boyfriend (now husband) requested I make again immediately. It became our picnic staple, our “too-hot-to-cook” savior, and the dish I brought to every friend’s gathering because it never, ever fails. It’s a reminder that the best food often isn’t fussy—it’s just honest, delicious, and made with a sprinkle of love.

Gathering Your Cast of Characters

Here’s everything you’ll need to bring this vibrant salad to life. I’ve added my little chef-y notes next to each one because knowledge is power—and in the kitchen, it’s also flavor!

• 3 cups cooked chicken, shredded or chopped: This is your star protein! I love using the meat from a store-bought rotisserie chicken for incredible flavor and zero effort. Leftover grilled or baked chicken breasts or thighs work beautifully too. For a shortcut, grab a couple of cans of high-quality chunk chicken (drained well) in a pinch.
• 1 bag (14 oz) coleslaw mix: The ultimate time-saver! This pre-shredded mix of green cabbage, red cabbage, and carrots gives you texture, color, and volume. Chef’s Insight: If you have a head of cabbage and a carrot, feel free to shred your own for extra crispness. A combo of green and purple cabbage makes it especially pretty.
• 1/2 cup mayonnaise: The creamy base of our dressing. Use your favorite brand—full-fat for the richest texture, or a light version if you prefer. For a tangier twist, try subbing in half Greek yogurt or sour cream.
• 2 tablespoons apple cider vinegar or lemon juice: This is our bright, tangy kick! Apple cider vinegar adds a mellower fruity tang, while fresh lemon juice brings a sunny, fresh acidity. I usually reach for the vinegar, but lemon is fantastic when I’m serving it with fish on the side.
• 1 tablespoon Dijon mustard: My secret weapon! Dijon doesn’t make it taste mustardy; it adds depth, complexity, and helps emulsify the dressing beautifully. Yellow mustard works in a bind, but Dijon is truly worth it.
• 1 teaspoon sugar or honey (optional, to taste): A tiny touch of sweetness balances the vinegar and mustard perfectly. I often skip it, but add it if you know you like a slightly sweeter coleslaw profile.
• Salt and black pepper, to taste: Essential for making all the flavors pop! I always season the dressing itself, then do a final taste and season at the end.
• 1/4 cup chopped green onions (optional): Adds a mild, oniony bite and a pop of green color. Thinly sliced red onion or chives are great swaps.
• 1/4 cup chopped fresh parsley or cilantro (optional): The fresh herb finish! Parsley is classic and bright, while cilantro adds a lively, unexpected twist. Don’t skip the herbs if you have them—they really elevate the whole dish.

Let’s Build Some Deliciousness: Your Step-by-Step Guide

Ready? This is where the fun happens. I’ll walk you through each step with all my favorite tips to ensure your salad is absolutely perfect.

Step 1: The Foundation. In a large, spacious bowl—I’m talking bigger than you think you need—combine the coleslaw mix and the shredded chicken. Use your hands or two big spoons to gently toss them together. Chef’s Hack: If your coleslaw mix seems a little damp from packaging, give it a quick spin in a salad spinner or pat it gently with a clean kitchen towel. This helps prevent a watery salad later.

Step 2: The Magical Dressing. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar (or lemon juice), Dijon mustard, and sugar/honey (if using). Whisk until it’s completely smooth and creamy. Now, taste it! This is the most important part. Dip a little piece of cabbage in it. Does it need more tang? Add a splash more vinegar. More zip? A bit more mustard. Season it with salt and pepper until it sings. Remember, this dressing is seasoning the entire salad, so don’t be shy.

Step 3: The Grand Tossing. Pour the glorious dressing over the chicken and cabbage mixture. Now, roll up your sleeves and toss, toss, toss! You want every single strand of cabbage and every piece of chicken to get lightly coated in that creamy goodness. Use a folding motion to incorporate everything evenly without bruising the cabbage.

Step 4: The Flavor Finish. Add your chopped green onions and fresh herbs now. Give everything one more gentle mix to distribute those fresh pops of flavor and color throughout.

Step 5: The Patience Payoff (Optional but Highly Recommended). You can absolutely serve this right away for an ultra-crunchy experience. But, if you can manage it, cover the bowl and pop it in the fridge for 15-30 minutes. This chill time allows the cabbage to soften just a touch and lets all the flavors get to know each other intimately. It becomes more cohesive and delicious. For meal prep, letting it sit overnight is a dream!

How to Serve It Up in Style

The beauty of this salad is its versatility! For a hearty main course, spoon generous portions into bowls or onto plates. I love serving it over a bed of butter lettuce or stuffed into a buttery croissant for the ultimate sandwich. For a potluck, transfer it to a beautiful serving bowl and garnish with an extra sprinkle of herbs. It’s fantastic alongside grilled corn on the cob, a simple fruit salad, or just a stack of crispy crackers. However you serve it, get ready for compliments!

Make It Your Own: Delicious Twists & Swaps

• BBQ Ranch Style: Swap half the mayo for your favorite BBQ sauce and add a teaspoon of ranch seasoning mix. Toss in some cooked corn kernels and black beans.
• Asian-Inspired: Use a dressing of mayo, rice vinegar, a dash of sesame oil, and a teaspoon of soy sauce or ginger. Add mandarin oranges, slivered almonds, and swap cilantro for the parsley.
• Greek Chicken Coleslaw: Use a lemon juice-based dressing with a pinch of oregano. Add chopped cucumber, cherry tomatoes, kalamata olives, and crumbled feta cheese.
• Dairy-Free/Vegan: Use a vegan mayo, skip the chicken or use chickpeas or baked tofu, and ensure your sugar is vegan-friendly. It’s just as creamy and satisfying!
• Extra Crunch: Right before serving, fold in a handful of toasted sunflower seeds, chopped pecans, or crispy chow mein noodles for an irresistible texture contrast.

Anna’s Extra Kitchen Chatter

This recipe has evolved like a good friend over the years. I used to be strict about measurements, but now I encourage you to treat it as a template. Love crunch? Add more cabbage. Want it creamier? Add another spoonful of mayo. I’ve made it for new parents (it’s a one-handed meal!), taken it on road trips, and even served it at a fancy-ish backyard wedding shower. It always fits in. One of my favorite kitchen blunders turned blessing: I once accidentally used whole-grain mustard instead of Dijon. The little mustard seeds added such a wonderful pop and texture that it’s now an intentional variation in my house! The moral? Don’t fear the “mistake”—it might just be your next favorite thing.

Your Questions, Answered!

Q: How long does this chicken coleslaw last in the fridge?
A: Stored in an airtight container, it keeps beautifully for 3-4 days. The cabbage will continue to soften, but the flavors just get better! I don’t recommend freezing it, as the mayo-based dressing and cabbage won’t thaw well.

Q: My salad got watery after sitting. What happened?
A> This is usually due to excess moisture on the cabbage or from very juicy tomatoes/cucumbers if you added them. The pro-tip is to make sure your coleslaw mix is dry before starting. Also, if you’re meal prepping, store the dressing separately and toss it in just before you’re ready to eat to maintain maximum crunch.

Q: Can I use canned chicken?
A> Absolutely! It’s a fantastic pantry shortcut. Just be sure to drain the canned chicken very, very well and give it a quick flake with a fork. For the best flavor, you can even sauté it in a tiny bit of oil with some salt and pepper before adding it to the salad.

Q: Is there a way to make this lighter?
A> For sure! You can use light mayonnaise, or do a half-and-half mix of mayo and plain Greek yogurt. Increasing the ratio of crunchy veggies to dressing also lightens it up while keeping it super satisfying.

Nutritional Information*

Prep Time: 10 minutes | Chill Time: 15 minutes | Total Time: 25 minutes | Servings: 4

*Please note: Nutritional info is an estimate based on the base recipe using full-fat mayo and without optional additions.

• Calories: ~320
• Protein: 24g
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 2g

Final Thoughts

This Creamy Chicken Coleslaw Salad proves that weeknight meals can be both effortless and extraordinary. Tender, flavorful chicken, crisp cabbage and carrots, and a tangy, creamy dressing come together in perfect harmony to create a salad that’s satisfying, versatile, and downright delicious.

The beauty of this recipe is how adaptable it is. Serve it immediately for maximum crunch, chill it for a more cohesive flavor, or try one of the fun variations—Asian-inspired, Greek, or even BBQ ranch—to keep things exciting. It’s perfect for quick dinners, meal prep lunches, potlucks, or anytime you want a light but filling meal that everyone will rave about.

Easy, flavorful, and endlessly versatile, this chicken coleslaw salad will quickly become a trusted favorite in your recipe rotation.