I remember the first time I made Jamie Oliver’s Chicken Coleslaw. I was in college, and I had just moved into my first apartment. With no real cooking experience, I felt a bit overwhelmed by all the kitchen gadgets and ingredients. But when I found Jamie’s recipe online, it felt like the perfect mix of simplicity and flavor. The thought of combining tender chicken with a crunchy, tangy slaw seemed like a winning combo.
That dish became a staple in my weekly meals, and every time I made it, I’d tweak something slightly-adding extra garlic or a bit more mustard for a kick. It’s that type of dish that’s so easy to personalize but still so comforting and satisfying. What I love most is that it’s quick and perfect for everything from a weeknight dinner to a picnic in the park.
Jamie Oliver’s Chicken Coleslaw Recipe
Jamie Oliver’s Chicken Coleslaw is everything you want in a meal: crunchy, creamy, and packed with flavor. The best part? It’s so adaptable to whatever you have in the fridge. I love that this recipe is full of fresh ingredients, with tender chicken and a flavorful slaw that gets better with time.
What makes this recipe stand out? It’s a great balance of textures and flavors. The roasted chicken is juicy and tender, and the slaw is crunchy and tangy, thanks to the fresh veggies and zesty dressing.
Ingredients Needed
You don’t need a lot to make this recipe, which is part of the magic. Here’s what you’ll need:
- Chicken breast or thighs: Either works well. Chicken breasts are leaner, but thighs give a juicier bite.
- Cabbage: Green or purple-both add crunch and color.
- Carrots: Grated for that subtle sweetness and crunch.
- Spring onions (scallions): Adds a fresh, mild onion flavor.
- Mayonnaise: The creamy base for the slaw.
- Dijon mustard: For a bit of tang and depth.
- Lemon: Fresh lemon juice gives the dressing brightness.
- Apple cider vinegar: A key ingredient for acidity and balance.
- Olive oil: Adds richness to the dressing.
- Salt and pepper: Always essential for seasoning.
How To Make Jamie Oliver’s Chicken Coleslaw
Let me walk you through this step by step.
- Roast the Chicken: Season your chicken with salt, pepper, and olive oil. Roast in the oven until golden and cooked through (about 25-30 minutes at 375°F). Let it rest for a few minutes before shredding it into bite-sized pieces.
- Make the Slaw: While the chicken is roasting, grate the carrots and chop the cabbage. Thinly slice the spring onions. Toss everything together in a big bowl.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Taste and adjust the seasoning as needed.
- Combine: Toss the chicken with the slaw mix, then pour the dressing over the top. Mix everything gently until the chicken and veggies are well-coated.
- Serve and Enjoy: You can enjoy this immediately, but it gets even better after sitting for about 30 minutes. It gives the flavors a chance to mingle and deepen.
Ingredient Science Spotlight
- Cabbage: Packed with fiber and vitamin K, cabbage is a nutrient powerhouse. It’s a great base for coleslaw because it holds up well to dressings without wilting, keeping that crunchy texture.
- Carrots: Rich in beta-carotene, which is converted into vitamin A, carrots add a sweet contrast to the tangy dressing.
- Chicken: A lean source of protein, chicken breasts are an excellent choice for a healthy meal. They’re not only filling but versatile, making them perfect for this dish.
- Apple Cider Vinegar: This ingredient is a game-changer. It cuts through the richness of the mayo and mustard, bringing balance to the dressing.
- Dijon Mustard: Mustard adds a spicy, sharp kick. It enhances the flavor of the slaw without overpowering the other ingredients.
Expert Tips
- Shred the chicken while it’s warm: This helps it absorb the flavors of the slaw and dressing better.
- Don’t overdress the slaw: Start with a little dressing and add more if needed. You don’t want it soggy.
- Make it ahead of time: If you let the slaw sit for a bit, the flavors will develop even more. It’s a great dish to prep the night before or in the morning for a quick dinner.
- Try different herbs: Fresh herbs like parsley or cilantro can elevate the dish with an extra burst of freshness.
Recipe Variations
This recipe is super adaptable depending on what you have available or your flavor preferences. Here are a few variations:
- Add fruit: Try adding diced apple, raisins, or even pineapple for a sweet twist.
- Spicy twist: If you love heat, add a diced jalapeño to the slaw or a dash of hot sauce to the dressing.
- Swap the protein: Use shredded rotisserie chicken, grilled shrimp, or even tofu for a vegetarian version.
- Change the mayo: Greek yogurt or a dairy-free option like avocado mayo will work as lighter substitutes.
Final Words
This recipe has become one of my go-to dishes for any occasion. It’s quick, flavorful, and feels fresh and satisfying every time. Whether I’m making it for myself or for a group of friends, it always gets rave reviews. The chicken provides that protein punch, while the slaw gives you that refreshing crunch that makes each bite so enjoyable.
FAQs
What Makes Jamie Oliver’s Chicken Coleslaw Recipe Different?
Jamie’s coleslaw stands out with a simple mix of fresh ingredients like cabbage, apple, and a creamy mayo dressing, plus the addition of chicken for extra flavor and protein.
Can I Use A Different Type Of Chicken For This Recipe?
Yes, you can use grilled, roasted, or even leftover chicken. Just shred it to get that perfect texture for mixing with the slaw.
How Long Can I Store Jamie Oliver’s Chicken Coleslaw?
You can store it in the fridge for about 2-3 days. Just keep it covered to keep the slaw fresh.