Chicken Coleslaw Salad with Peanut Dressing

This chicken coleslaw salad combines fresh veggies and tender chicken with a sweet and savory peanut dressing. Quick to make with no actual cooking, it’s perfect for potlucks, picnics, and meal prep! 

Looking for more easy salad recipes? Try our easy Mediterranean bean salad and this grilled Greek chicken salad recipe, too! 

Colorful coleslaw salad with chicken in a peanut dressing on a white plate.

This slaw chicken salad has been one of the most popular recipes on the site (and in our homes) for years. And for good reason! Crisp, refreshing, and easy to make, it’s a lifesaver on busy days and when the weather gets so hot you just can’t be bothered to turn on the stove. 

Enjoy it on its own. Or, add it to salads, use it as a sandwich filling, or scoop it up with crackers. No matter how you serve it, we know it will be a new favorite! 

Ingredients You’ll Need 

Below is an overview of how to make chicken salad with coleslaw. Please be sure to scroll down to the recipe card for the complete details! 

Labeled ingredients for chicken coleslaw salad with peanut dressing on a white marble countertop.

For the Salad

  • Coleslaw – We use a bag of coleslaw mix, but you can chop heads of cabbage if preferred.

Tip: Use any leftovers to make our easy coleslaw recipe, egg roll in a bowl, or a red, white, and blue cabbage salad, too! 

  • Bell Pepper – Red bell pepper adds a bright color and extra crunch. Yellow or orange will also work. However, we don’t recommend green because it’s not quite as sweet. 
  • Cilantro – If you aren’t a fan of cilantro, fresh parsley will also work. 
  • Green Onion – Use both the white and green parts. 
  • Chicken – Use leftover cooked shredded chicken breast, rotisserie chicken, or drained canned chicken. 
  • Peanuts – Substitute cashews if preferred. 

For the Dressing

  • Soy Sauce – Adds a salty, umami taste. If needed, you can substitute coconut aminos or tamari to keep this recipe gluten-free. 
  • Peanut Butter – Feel free to substitute cashew butter. Or, for a lighter option, mix peanut butter powder with water to create a peanut butter mixture. 
  • Lime Juice – Freshly squeezed is best! 
  • Sesame Oil – Add extra depth and a nutty taste. 
  • Maple Syrup – Honey will also work. 
  • Chili Garlic Sauce – Add as little or as much as you like, depending on your spice preferences. 

How to Make a Chicken Slaw Salad

A creamy peanut dressing in a mason jar.
  1. Prepare the dressing. Add all the dressing ingredients to a mason jar or bowl. Whisk or shake until smooth. 
Diced chicken, red bell pepper slices, peanuts, cabbage and herbs in a white bowl.

2. Combine the salad. In a large bowl, combine all the salad ingredients, and toss to distribute them evenly. 

A creamy peanut dressing poured over chicken coleslaw salad in a white bowl.

3. Combine. Pour the dressing over the salad, and gently toss to combine and coat.

Coleslaw mixed with peanut dressing and chicken in a white bowl.

4. Topping. Sprinkle extra peanuts or cashews on top, and enjoy!

Common Questions 

How should I serve chicken coleslaw salad? 

You can easily serve this recipe on its own. Or, serve it over a bed of greens, in a sandwich or wrap, or as a dip with crackers. 

Can I make slaw chicken salad ahead of time? 

We don’t recommend storing the salad once combined. However, you can store the salad mixture (without nuts) and dressing in separate airtight containers. The salad will stay fresh in the fridge for up to 4 days, and the dressing will keep for up to one week. 

Wooden chopsticks sitting on a plate with a tangy cabbage and chicken slaw salad.
Wooden chopsticks sitting on a plate with a tangy cabbage and chicken slaw salad.

Chicken Coleslaw Salad with Peanut Dressing

Sammi Ricke
Make this easy chicken coleslaw salad with a sweet and savory peanut dressing in minutes without turning on the stove for a light lunch or dinner!
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Leftovers, Lunch, Main Dish
Cuisine Asian, thai
Servings 4 servings
Calories 307 kcal

Equipment

Ingredients
  

Salad

  • 16 oz tri-color bagged coleslaw
  • 1 red bell pepper, julienned
  • 1/2 cup cilantro, chopped finely
  • 4 green onions, chopped
  • 2 large cooked chicken breasts, chopped into bite-sized pieces
  • dry roasted peanuts or cashews, optional

Dressing

  • 6 Tablespoons soy sauce or coconut aminos
  • 2 Tablespoons peanut butter or cashew butter or PB2 made into peanut butter
  • 2 Tablespoons lime juice
  • 1 Tablespoon sesame oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon water
  • 2 teaspoons chili garlic sauce

Instructions
 

  • In a 16 oz mason jar, add all the dressing ingredients. Whisk the ingredients together with a fork, whisk or handheld matcha frother (see notes).
    6 Tablespoons soy sauce, 2 Tablespoons peanut butter, 2 Tablespoons lime juice, 1 Tablespoon sesame oil, 1 Tablespoon maple syrup, 1 Tablespoon water, 2 teaspoons chili garlic sauce
  • In a large bowl, mix together all the salad ingredients – shredded cabbage (coleslaw mix), red pepper, cilantro, green onion.
    16 oz tri-color bagged coleslaw, 1 red bell pepper, julienned, 1/2 cup cilantro, chopped finely, 4 green onions, 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 peanuts or cashews, if using, and enjoy.
    2 large cooked chicken breasts, chopped into bite-sized pieces, dry roasted peanuts or cashews, optional
  • 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 peanuts or cashews, if desired.
  • Store the salad mix, chicken, dressing and peanuts separately in the fridge for up to 4 days if meal prepping for the week.

Video

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.
Storage Tips – This recipe stores well with the main components stored separately (salad mix, chicken, dressing, and peanuts) 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 peanut butter in the dressing as well as 4 ounces of chicken breast and about 20 peanuts on each salad. 

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 7.5gProtein: 38gFat: 11.6gSaturated Fat: 2.4gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 96mgSodium: 126mgPotassium: 0mgFiber: 3gSugar: 7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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5 from 1 vote

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