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Rainbow Chicken Slaw
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Rainbow Chicken Slaw

Tossed with a marvellously simple mayonnaise dressing this rainbow slaw is full of crispy vegetables. It’s a great summer salad, served with paprika garlic chicken and lemon wedges with the option to make it vegan!
Makes 4 - 6
Prep Time 15 minutes
Cook Time 10 minutes
Easy As


Grilled paprika garlic chicken:
2 tsp ground paprika
2 cloves garlic, crushed
2 ½ Tbsp olive oil
2 chicken breast, cut in half horizontally
Mayonnaise dressing:
⅓ cup Heinz® [SERIOUSLY] GOOD™ Original Mayonnaise
Juice of ½ lemon
1 red apple, cut into matchsticks
1 carrot, cut into matchsticks
2 cups shredded green cabbage
2 cups shredded red cabbage
Handful of coriander leaves, chopped
½ lemon, cut into wedges
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Made with


Step 1
Combine paprika, garlic and olive oil in a large bowl. Season with salt and pepper. Add the chicken and toss to coat.
Step 2
Heat a dash of oil in a frying pan over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden brown and cooked through. Set aside to rest, then slice.
Step 3
To make the mayonnaise dressing combine mayonnaise and lemon juice. Season with salt and pepper.
Step 4
Toss together the apple, carrot, red cabbage, green cabbage, sliced chicken and mayonnaise dressing.
Step 5
Transfer to a serving bowl or platter. Garnish with coriander and lemon wedges to serve.


Swap It Out

Make it vegan by using Heinz vegan mayonnaise and replacing the chicken for chickpeas!
What do I need?
Select All
ground paprika
olive oil
chicken breast
Heinz® [SERIOUSLY] GOOD™ Original Mayonnaise
red apple
green cabbage
red cabbage
coriander leaves
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