Apple Walnut Chicken Salad Slaw

Serves 4 · 20 min prep

Ingredients

• 3 cups cooked shredded chicken breast
• 2 medium crisp apples
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 2 celery stalks
• 3/4 cup toasted walnuts
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup fresh parsley
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. 1Pat the cooked shredded chicken dry with paper towels so the dressing clings better and set it aside in a large mixing bowl.
2. 2Core the apples and cut them into thin matchsticks, then toss immediately with the lemon juice to keep them bright and crisp.
3. 3Thinly slice the celery on a slight bias so you get crunchy half-moons that mix evenly through the slaw.
4. 4Add the shredded cabbage, shredded carrots, and sliced celery to the bowl with the chicken.
5. 5In a separate medium bowl whisk the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until the dressing is completely smooth and slightly tangy.
6. 6Pour the dressing over the chicken and vegetable mixture and fold gently with a spatula until every shred is lightly coated.
7. 7Fold in the apple matchsticks and roughly chopped toasted walnuts so the nuts stay crunchy and the fruit stays distinct.
8. 8Chop the fresh parsley and scatter it through the bowl, giving one final gentle toss to distribute the herbs.
9. 9Taste and adjust seasoning if needed, then cover and chill for at least 15 minutes so the flavors marry.
10. 10When ready to serve, mound the slaw into a wide shallow platter or individual bowls so the colors show and it travels easily to a potluck table.
11. 11Give a light final grind of black pepper over the top just before setting it out.
12. 12Serve chilled or at cool room temperature with extra walnuts on the side for guests who want more crunch.