Asian Coleslaw Salad with Chicken

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This is the salad you’ll crave again and again!

Looking for a fresh and filling meal? This Asian Coleslaw Salad with Chicken is a must-try. It may have a few extra ingredients, but every one plays a role in making this one of the most satisfying entrée salads you’ll ever serve.

Tender chicken pairs with crunchy cabbage, juicy orange slices, and a bright citrus-sesame dressing for a zesty slaw that’s bold, refreshing, and full of flavor. Bonus: it tastes even better the next day, making it perfect for meal prep or entertaining.

Asian Coleslaw Salad with Chicken

Servings

Ingredients

Dressing

½ cup sesame oil
¼ cup maple syrup
⅓ cup low-sodium soy sauce or tamari
3 tbsp rice wine vinegar
3 tbsp fresh ginger, minced
Zest of the orange
1 tbsp fresh orange juice
2 garlic cloves, minced

Ingredients

½ cup slivered almonds
2 tbsp sesame seeds
1 tbsp olive oil
2 Chicken Breasts, sliced and cubed
1 tsp Kosher salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
5 cups Green Cabbage, shredded
2 oranges, peeled, segmented, and cut in half
1 avocado, pitted and diced
1 cup green onions, sliced
¼ cup cilantro, chopped

Instructions

In a small bowl or a jar, combine all of the dressing ingredients and whisk or shake together. Set aside.
In a dry skillet over medium-low heat, add the slivered almonds and sesame seeds. Lightly brown in the skillet for 2-3 minutes or until just golden and fragrant. Remove from the skillet and set aside.
In a medium mixing bowl, whisk the olive oil, Kosher salt, black pepper, garlic powder, and onion powder. Add the cubed chicken and toss to coat, ensuring the seasoning is evenly distributed on the chicken.
Add the seasoned chicken to the skillet over medium heat, turning occasionally until chicken is cooked through. Remove from the skillet and set aside.
In a large serving bowl, combine the shredded cabbage, the cooked chicken, halved orange segments, diced avocados, green onions, cilantro, toasted slivered almonds, and sesame seeds.
Shake or whisk the dressing that was set aside, and pour about half of the dressing over the cabbage and other ingredients. Toss to combine and add more dressing as needed.
Serve immediately, any leftovers taste great the next day!