Preheat oven to 375 degrees. In a small bowl, combine first 5 ingredients (mustard through salt and pepper). In a large baking dish, place chicken; pour sauce over the top and turn to coat evenly. Cover baking dish with aluminum foil and bake for 15 minutes per side or until chicken is no longer pink in the center. Uncover and allow chicken to cool.
In a large bowl, toss together remaining ingredients (red onion through cabbage).
Using two forks, shred the cooked chicken and serve over the cabbage salad.