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–+ servings

Asian Chicken Salad Dressing Slaw

A refreshing and vibrant salad featuring shredded chicken, crisp vegetables, and a tangy Asian-inspired dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups shredded cooked chicken can use rotisserie chicken
  • 2 cups cabbage shredded
  • 1 cup carrots shredded
  • 1 cup red bell pepper thinly sliced
  • 1/2 cup green onions sliced
  • 1/4 cup cilantro chopped
Dressing
  • 1/4 cup soy sauce low sodium preferred
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 teaspoon ginger freshly grated
  • 1 clove garlic minced
  • 1 teaspoon sriracha optional for heat

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, green onions, and cilantro.
Make the Dressing
  1. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

This salad can be made ahead of time; however, it's best to add the dressing just before serving to keep the vegetables crisp.

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