Asian-Inspired Chicken Slaw Salad Recipe

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

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Asian-Inspired Chicken Slaw Salad Recipe

Crisp and refreshing, this Asian-inspired chicken slaw salad combines fresh veggies, tender chicken, and a sweet and spicy homemade dressing!

Prep Time15

Total Time15

Course: Leftovers, Lunch, Main Dish, Side Dish

Cuisine: Asian

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat

Servings: servings

Calories: 260kcal

Author: Sammi Ricke

Cost: $10.00

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

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