Chicken Slaw with Pimiento Cheese Cornbread

Chicken Slaw with Pimiento Cheese Cornbread
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup shredded cheddar cheese
  • 2 tablespoons finely chopped pimientos
  • 1 tablespoon mayonnaise
  • Salt and pepper
  • 1/2 pound finely shredded rotisserie chicken (about three-quarters of a chicken)
  • 1/4 large head green cabbage, cored and shredded (about 4 cups)
  • 8 radishes, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 4 pieces store-bought cornbread, cut lengthwise into 1-inch slices


Preheat the broiler. In a small bowl, combine the cheese, pimientos and mayonnaise; season with salt and pepper.

In a large bowl, toss the chicken with the cabbage and radishes. Add the olive oil and vinegar; season with salt and pepper. Divide the chicken slaw among 4 shallow bowls.

Spread some pimiento-cheese mixture on each slice of cornbread. Transfer to a baking pan and broil until the cheese is browned and bubbling. Serve alongside the chicken slaw.