Chicken Coleslaw Salad with Peanut Dressing

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

5 from 3 votes

Chicken Coleslaw Salad with Peanut Dressing

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!

Prep Time20

Total Time20

Course: Leftovers, Lunch, Main Dish

Cuisine: Asian, thai

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

Servings: servings

Calories: 307kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

1 large bowl
1 whisk
1 medium jar
1 cutting board
1 knife

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