Chinese Chicken Slaw Salad
Raise your hand if you can eat the same delicious recipe on repeat?
This Chinese Chicken Slaw Salad is the recipe for you.
You will literally be dreaming about it day after day!
I love how easy this coleslaw salad is to prepare. My favorite part?
The incredible flavors! This recipe is so fresh and bright and DELISH!
Naturally, this clean eating recipe is both gluten free and dairy free. Plus, for those that are counting calories it is around 240 calories per serving.
One recipe makes enough for four meals. Oh ya, and there is no refined sugar in the dressing! Only 2 tablespoons of coconut sugar.
Chinese Chicken Slaw Salad Ingredient List:
Salad Ingredients:
16 oz tri color coleslaw
1 red bell pepper, julienned
2 large chicken breasts
4 green Onions, sliced
1/2 cup cilantro, chopped finely
White sesame seeds (optional)
Sauce Ingredients:
5 Tbsp low sodium soy sauce
2 teaspoons chili garlic sauce
1/2 teaspoon ground ginger
1 Tbsp honey
3 Tbsp water
1 Tbsp rice vinegar
2 teaspoons sesame oil
Where are my meal preppers? Lunch makers? Simple recipe lovers? This Chinese Chicken Slaw Salad recipe is perfect!
Keep the slaw salad, diced chicken and sauce stored separately until you are ready to prep your lunch for the day. Then stir all the ingredients together in a sealed container and grab a fork. It’s that easy.
The prepared Asian salad can easily keep it’s crunch for up to 6 hours. I can’t attest to how well the cabbage retains it’s crunchy texture after that.
No matter what, the flavors are always on point! Just keep the 3 “main” ingredients separate until you are ready to devour this recipe.
Lastly, if you are needing a quick dinner that you don’t have to heat your oven on those warm summer days, give this Chinese Chicken Slaw Salad a try!
Chinese Chicken Slaw Salad
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
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
Nutrition
Oh ya, if you are curious about some of my other favorite lunch salads check these out!
PS….Click on the image to see the recipe!
Tomato Cucumber Protein Bowl
4 Ingredient Avocado Egg Salad
Loaded Veggie Pasta Salad
Skinny Greek Salad with Grilled Chicken
Vegetarian Mason Jar Greek Salads
Clean Eating Pizza Salad
Mediterranean Tri Bean Salad
Such a yummy salad! Great crunch and flavor.