I remember the first time I made Jamie Oliver’s Chicken Coleslaw recipe. It was a hot summer evening, and I was craving something fresh and light. My fridge had some leftover roast chicken, a bunch of veggies, and a jar of mayonnaise. As I scrolled through Jamie’s website, his coleslaw caught my eye-it was a perfect way to use up ingredients, yet it promised something beyond the ordinary.
I made the recipe in no time, and from that first bite, I was hooked. The combination of tender chicken, crunchy cabbage, and a tangy dressing became my go-to summer dish. Over time, I’ve played with the recipe a little, and now it’s one of those meals that I can prepare on autopilot. But every time I make it, I’m reminded of how simple and satisfying food can be.
Let’s dive into the details of this incredible recipe, so you can try it for yourself!
Jamie Oliver’s Chicken Coleslaw Recipe
Jamie’s Chicken Coleslaw recipe is an exciting twist on a classic. It’s not just a salad; it’s a celebration of textures and flavors. The roast chicken gives it a hearty richness, while the fresh coleslaw adds crunch and a little bite from the vinegar-based dressing. The key is in the balance-everything works together to make this dish irresistible.
What sets Jamie’s version apart is his use of simple, fresh ingredients and a few secret techniques that elevate the basic coleslaw. No need for fancy equipment or ingredients; it’s all about using what you have and making the most of it.
Ingredients Needed
Here’s a quick rundown of what you’ll need for Jamie Oliver’s Chicken Coleslaw:
- Leftover roast chicken: If you don’t have roast chicken, grilled chicken works just as well. The key is to keep the chicken moist and tender.
- Cabbage: Both white cabbage and red cabbage work great. Red cabbage adds color, but white cabbage has a softer texture.
- Carrot: Grated for crunch and a bit of natural sweetness.
- Spring onions: A little extra kick and freshness.
- Mayonnaise: Full-fat for the creamy texture.
- Greek yogurt: Adds tang and balances out the mayo.
- Lemon: For freshness and brightness.
- Dijon mustard: Adds a subtle heat and depth.
- Apple cider vinegar: This gives a tangy edge to the dressing.
- Olive oil: A drizzle to bring everything together.
- Salt and pepper: For seasoning.
How To Make Jamie Oliver’s Chicken Coleslaw
Making this coleslaw is surprisingly easy, but there are a few tricks that make all the difference:
- Shred the chicken: Start with your leftover roast chicken. Remove the skin and bones, then shred the meat into bite-sized pieces. You want to maintain a good, chunky texture.
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Prepare The Veggies
- Shred the cabbage thinly. I like to cut it in quarters and slice it super thin to get that crisp texture.
- Grate the carrot with a box grater or a food processor. Don’t worry about perfection-just get it into small, shredded pieces.
- Slice the spring onions finely for a burst of fresh flavor.
- Make the dressing: In a separate bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, lemon juice, salt, and pepper. The dressing should have a nice balance of creamy, tangy, and a little sharpness from the mustard.
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Combine The Ingredients
- In a large bowl, toss together the chicken, cabbage, carrot, and spring onions.
- Pour the dressing over the top and mix everything together gently. You want to coat each bite without wilting the veggies too much.
- Serve: Let the coleslaw sit for a few minutes to allow the flavors to meld. It’s great on its own, but also fantastic as a side dish for grilled meats, sandwiches, or even a quick wrap.
Ingredient Science Spotlight
Let’s take a deeper dive into the ingredients and how they interact in this dish:
- Cabbage: Cabbage is a cruciferous vegetable, which means it’s packed with fiber, vitamin C, and antioxidants. When you shred it, you break down its cell walls, releasing nutrients while also making it easier to digest.
- Chicken: The roasted chicken brings protein and moisture to the coleslaw. It’s an excellent way to repurpose leftovers, and the roast flavor adds a savory richness that balances out the crunchiness of the veggies.
- Mayonnaise & Greek yogurt: This combo creates a creamy base that isn’t too heavy. Mayonnaise gives the classic creamy texture, while Greek yogurt adds tang and helps cut through the richness.
- Apple cider vinegar: The acidity from the vinegar brightens up the whole dish. It’s also a natural preservative, so it helps the coleslaw keep for a couple of days in the fridge.
- Dijon mustard: Mustard adds a complex, spicy flavor that pairs well with both the mayo and vinegar. Its acidity and bite make the dressing feel more sophisticated.
Expert Tips
To take your Chicken Coleslaw to the next level, here are a few expert tips I’ve picked up over the years:
- Use fresh chicken: If you’re not using leftovers, roast your chicken just before preparing the coleslaw. The juices and the crispy skin add so much flavor.
- Don’t overdo the dressing: Less is more here. You want the chicken and veggies to shine, not be drowned in mayo. Aim for just enough to coat everything lightly.
- Make it ahead: This coleslaw actually gets better after a few hours of sitting in the fridge. The flavors have time to meld, and the cabbage softens a bit without losing its crunch.
- Add herbs: Fresh herbs like parsley, coriander, or dill add an extra layer of freshness. I sometimes throw in some chopped parsley for a pop of color and flavor.
- Try different vinegars: Apple cider vinegar is the classic choice, but balsamic or white wine vinegar also work if you’re looking to switch it up.
Recipe Variations
As with any recipe, there’s plenty of room for creativity. Here are a few ways to make Jamie’s Chicken Coleslaw your own:
- Spicy Chicken Coleslaw: Add a little sriracha or chopped fresh chilies to the dressing for heat.
- Crunchy Twist: Toss in some roasted nuts like almonds or cashews for extra crunch.
- Fruit Twist: Add thinly sliced apples or pears for a sweet contrast to the savory flavors.
- Vegan Version: Replace the chicken with chickpeas or tofu, and swap the mayo for a plant-based alternative.
Final Words
This recipe is so much more than just a side dish. It’s versatile, comforting, and easy to make. Whether you’re using up leftovers or prepping for a family BBQ, it’s guaranteed to impress. I’ve made this coleslaw countless times, and every time it feels like a little victory in the kitchen.
The best part? It’s completely adaptable. Whether you like it creamy, tangy, or a little spicy, there’s always room for personalization.
FAQs
What Makes Jamie Oliver’s Chicken Coleslaw Unique?
Jamie Oliver’s chicken coleslaw is known for its balance of fresh, crunchy veggies and tender chicken. The dressing adds a tangy kick with a mix of yogurt and mustard, making it stand out from traditional coleslaw recipes.
Can I Use A Different Protein In Jamie Oliver’s Chicken Coleslaw?
Yes! You can swap the chicken for grilled turkey, shredded beef, or even a plant-based protein like tofu for a twist.
How Long Can I Store Jamie Oliver’s Chicken Coleslaw?
You can store it in an airtight container in the fridge for up to 2-3 days. However, it’s best enjoyed fresh to keep the veggies crunchy.