Asian-Inspired Chicken Slaw Salad

I started making this Asian-inspired chicken slaw salad years ago when I needed something quick, healthy, and easy to throw together with leftover chicken. Now it’s one of those back-pocket recipes I make on repeat, especially during busy weeks when I want something light but satisfying.

Looking for more filling salad recipes? Try our chicken coleslaw salad and lemon chicken and rice salad, too. 

Slaw salad with Asian dressing in a shallow white bowl sprinkled with white sesame seeds.

If you know us, you know we’re all about quick, easy meals that are simple to prepare but nothing short of delicious. And this chicken slaw salad checks all the boxes! Ready in 15 minutes, it’s light, refreshing, sweet, tangy, and perfect for meal prep. 

Plus, it’s completely mayo-free, gluten and dairy-free, and absolutely bursting with protein and veggies. What more could you want in a salad recipe? Seriously. Try it out, and we know you’ll love it as much as we do. 

Ingredients and Notes

Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details! 

Labeled ingredients for Chicken Slaw Salad with Sweet & Spicy Dressing on a white countertop.
  • Veggies – Bagged coleslaw mix, red bell pepper, and green onions form the bulk of the salad. Chop everything into bite-sized pieces so you get a bit of each ingredient in every bite. 
  • Cilantro – We love the bright, slightly peppery taste this adds. However, if you aren’t a fan, you can omit it or substitute fresh parsley instead. 
  • Chicken – We often use leftover crockpot shredded chicken. However, if cooking protein from scratch, we use boneless, skinless chicken breasts. Thighs will also work, but we prefer the leaner meat because it takes on the flavor of the sauce nicely. 
  • Soy Sauce – This forms the base of the dressing. Use coconut aminos if you need to keep your salad gluten-free. 
  • Honey – Maple syrup also works. 
  • Rice Vinegar – This adds a subtle, sweet, tangy flavor that balances the salty, umami tastes nicely. 
  • Chili Garlic Sauce – Use as little or as much as you like for a kick of spice. 
  • Sesame Oil – A small amount goes a long way to infuse the dressing with a nutty taste.  
  • Ginger – We prefer ground ginger, but you can also mince fresh ginger. Slice it as thinly as possible to avoid clumps in your dressing. 
  • White Sesame Seeds – These are technically optional, but add a delicious nutty taste and a little extra crunch. 

How to Make a Chinese Chicken Slaw Salad

A brown Asian-inspired dressing in a mason jar.
  1. Make the dressing. Add all the ingredients to a mason jar or bowl. Shake or whisk to combine. We like to use a milk frother to ensure everything blends completely! 
Shredded cabbage, green onion, red bell pepper, chicken and cilantro in a white bowl.

2. Combine. Add all the salad ingredients to a large bowl, and toss to combine. 

Asian dressing poured over fresh vegetables and sesame seeds in a bowl.

3. Dress the salad. Pour the dressing over the salad, and toss to combine and coat. Sprinkle the sesame seeds on top, if using, and enjoy! 

Sliced red bell pepper, coleslaw mix, green onions and chicken in an Asian dressing.

Possible Variations

  • Chicken – Not a fan of chicken? Use shrimp, salmon, or tofu instead. 
  • Veggies – Add to the veggies using whatever you have on hand. Broccoli, carrots, cucumbers, mushrooms, and water chestnuts make tasty additions! 
  • Fruit – Fold mandarin oranges or pineapple pieces into the salad for a sweet taste. 
  • Toppings and Mix-Ins – Include chopped peanuts, cashews, Ramen noodles, rice noodles, or wonton strips for a satisfying crunch. 
  • Spice – Add a drizzle of Sriracha, red pepper flakes, or jalapeños if you love heat. 

Make-Ahead Tips

When we know I won’t have time to cook, we prep everything the night before and store the salad and dressing in separate airtight containers. The salad stays crisp and fresh for up to 6 hours once combined, but storing the parts separately makes it last for up to 4 days.

If you’re packing this for lunch, just throw it all together in the morning and you’re good to go!

Sliced green onions and white sesame seeds on top of Asian-inspired chicken slaw salad.
Sliced red bell pepper, coleslaw mix, green onions and chicken in an Asian dressing.

Asian-Inspired Chicken Slaw Salad Recipe

Sammi Ricke
Crisp and refreshing, this Asian-inspired chicken slaw salad combines fresh veggies, tender chicken, and a sweet and spicy homemade dressing!
No ratings yet
Prep Time 15 minutes
Total Time 15 minutes
Course Leftovers, Lunch, Main Dish, Side Dish
Cuisine Asian
Servings 4 servings
Calories 260 kcal

Equipment

  • 1 large mixing bowl or four meal prep containers
  • 1 mason jar with lid
  • 1 whisk or handheld frother
  • 1 large spoon

Ingredients
  

Salad Ingredients

  • 16 ounce bag tri-color coleslaw
  • 1 red bell pepper, sliced thinly
  • 4 green onions, sliced
  • 1/2 cup cilantro, finely chopped
  • 2 large cooked chicken breasts, chopped into bite-sized pieces

Dressing Ingredients

  • 5 Tablespoons low sodium soy sauce or coconut aminos
  • 3 Tablespoons water
  • 1 Tablespoon honey
  • 1 Tablespoon rice vinegar
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger

Optional Topppings

  • white sesame seeds

Instructions
 

  • In a 16 ounce mason jar, add all the dressing ingredients. Whisk the ingredients well with a fork or milk frother (see notes).
    5 Tablespoons low sodium soy sauce, 3 Tablespoons water, 1 Tablespoon honey, 1 Tablespoon rice vinegar, 2 teaspoons chili garlic sauce, 2 teaspoons sesame oil, 1/2 teaspoon ground ginger
  • In a large bowl, mix together all the salad ingredients – shredded cabbage (coleslaw mix), red pepper, cilantro, and green onion.
    16 ounce bag tri-color coleslaw, 1 red bell pepper, sliced thinly, 4 green onions, sliced, 1/2 cup cilantro, finely chopped
  • Add 1/4 of the salad mixture, 1/4 of the diced chicken, and 4 Tablespoons of the dressing to a serving bowl and mix together. Top with white sesame seeds, if using, and enjoy.
    white sesame seeds, 2 large cooked chicken breasts, chopped into bite-sized pieces
  • Alternatively, if serving the entire recipe, add all the salad ingredients and diced chicken to a large bowl. Pour all the dressing over the salad and mix until the veggies are coated with the dressing. Top with white sesame seeds, if desired.
  • Store the salad mix, chicken, and dressing separately in the fridge for up to 4 days if meal prepping for the week.

Notes

Prep Tips – We prefer to use a handheld match frother when mixing together the dressing in the mason jar. However, a fork or whisk works fine too. If the ingredients are cold they may be harder to combine. In this case, microwave the dressing for 15-30 seconds and then whisk again to combine. Store any remaining dressing in the fridge.
Serving Tips – The dressing makes 3/4 cup (12 Tablespoons) and is enough for 3-4 Tablespoons dressing per salad if meal prepping.  Feel free to add crunchy chow mien noodles or wonton crisps as a topping, if desired.
Storage Tips – This recipe stores well with the main components stored separately (salad mix, chicken, and dressing) until ready to eat. If the entire recipe is combined and you have leftovers, store in an airtight container in the fridge and eat within 48 hours for the best consistency. The prepared recipe tends to get a little watery when stored and the flavors get lost.
Calories include 4 ounces of chicken breast on each salad.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 12gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 96mgSodium: 105mgPotassium: 0mgFiber: 3gSugar: 8gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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