AIP Chicken Coleslaw Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Lunch
  • Cuisine: American


This is not your traditional lunch – or coleslaw!


  • 2 chicken breasts (400 g)
  • salt
  • 1 Tablespoon (15 ml) of olive oil
  • 1/4 cup (35g) of white cabbage, finely sliced
  • 1/4 cup (35g) of red cabbage, finely sliced
  • 1/8 cup (30g) of carrots, finely sliced into matchsticks
  • 2 Tablespoons (30 ml) of coconut cream
  • generous squeeze of fresh lime juice
  • cilantro, to garnish


  1. Preheat the oven to 355°F (180°C).
  2. Pat the chicken breasts dry with paper towels and season with salt. Heat the olive oil in a pan and grill the chicken on both sides until golden. Transfer the chicken onto a baking tray and cook for 10-12 minutes.
  3. In the meantime, combine the cabbage and carrots in a bowl.
  4. Mix the coconut cream with a generous squeeze of lime juice. Pour the mixture into the bowl of cabbage and mix well to evenly coat. Season the mixture with salt.
  5. Dice the cooked chicken and add to the coleslaw. Garnish with parsley and serve.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 489
  • Sugar: 2 g
  • Fat: 30 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 48 g