Greek Chicken Slaw
Ingredients
Marinated Chicken
- 4 chicken thighs
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Juice of 2 lemons
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cloves garlic minced
Dressing
- 70 g feta cheese crumbled
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon dried rosemary
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of flaky sea salt
Salad
- 1/2 head green cabbage finely shaved
- 1 cucumber diced
- 2 –3 spring onions finely sliced
- 1/2 cup alfalfa sprouts
- 1 cup snow peas chopped
- 1 cup fresh parsley chopped
- 1 cup fresh mint chopped
Instructions
Marinate the Chicken
- In a bowl, whisk together Dijon, honey, lemon juice, garlic powder, onion powder, and minced garlic. Add chicken thighs and toss to coat. Marinate for at least 15 minutes, or up to 24 hours in the refrigerator.
- Cook the Chicken
- Heat a skillet or grill pan over medium heat. Cook chicken thighs for 6–8 minutes per side, until cooked through and lightly charred. Remove from heat and rest for 5 minutes before slicing.
Prepare the Dressing
- In a blender or food processor, combine feta, olive oil, red wine vinegar, Dijon, rosemary, honey, garlic powder, onion powder, and salt. Blend until smooth and creamy.
Assemble the Salad
- In a large bowl, combine cabbage, cucumber, spring onion, alfalfa, snow peas, parsley, and mint.
Finish & Serve
- Top salad with sliced chicken and drizzle with dressing. Toss gently before serving.
Notes
This salad holds up well for meal prep and stays crisp for up to 3 days.
For easier digestion, start with a smaller portion of raw cabbage or lightly massage it with lemon juice before assembling.
Swap chicken thighs for grilled chicken breast or salmon if preferred.