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.
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!
- 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
- 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!
2. Combine. Add all the salad ingredients to a large bowl, and toss to combine.
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!
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!
More Salad Recipes
Asian-Inspired Chicken Slaw Salad Recipe
Equipment
- 1 large mixing bowl or four meal prep containers
- 1 mason jar with lid
- 1 whisk or handheld frother
- 1 knife
- 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
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
Did you enjoy this Asian-Inspired Chicken Slaw Salad recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Such a yummy salad! Great crunch and flavor.