Apple Cabbage Slaw with Seared Chicken

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 4 cups shredded green cabbage
• 2 medium crisp apples (Honeycrisp or Fuji)
• 1 cup shredded carrots
• 3 scallions
• 1/4 cup chopped fresh cilantro
• 1/2 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Pat the chicken dry and season both sides evenly with salt, pepper, and garlic powder. Let it sit at room temperature while you prep the vegetables so it cooks more evenly.
2. 2Heat a large skillet over medium-high heat and add a thin film of olive oil. When the oil shimmers, lay the chicken in the pan without crowding.
3. 3Sear the chicken until deeply golden on the first side, about 5 to 6 minutes, then flip and cook until the internal temperature reaches 165°F and juices run clear, another 5 to 7 minutes. Transfer to a cutting board to rest.
4. 4While the chicken rests, core the apples and cut them into thin matchsticks; leave the skin on for color and crunch. Shred the cabbage and carrots if not already prepared.
5. 5In a large mixing bowl whisk together the Greek yogurt, apple cider vinegar, Dijon, honey, remaining olive oil, salt, and black pepper until smooth and pourable.
6. 6Add the shredded cabbage, apple matchsticks, carrots, thinly sliced scallions, and chopped cilantro to the bowl. Toss thoroughly so every strand is lightly coated; taste and adjust seasoning.
7. 7Slice the rested chicken across the grain into thin strips. Fold most of the chicken into the slaw, reserving a few pieces to arrange on top for serving.
8. 8Sprinkle toasted pumpkin seeds over the finished slaw for crunch. Divide into bowls or meal-prep containers. The slaw holds well chilled for up to 3 days and is ideal for portable weekend lunches or potluck sides.