Description
This fresh and vibrant Asian chicken salad is packed with colorful veggies, lean protein, creamy avocado, and a bold sesame vinaigrette for a satisfying meal.
Ingredients
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4 cups coleslaw mix or shredded cabbage
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2 cups cooked chicken, shredded or diced
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½ cup shredded carrots
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2 green onions, sliced thin
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⅓ cup fresh cilantro, chopped
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1 avocado, diced
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⅓ cup toasted sliced or slivered almonds
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1 tbsp sesame seeds (optional)
For the Sesame Vinaigrette:
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3 tbsp avocado or canola oil
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2 tbsp rice vinegar
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1 tbsp soy sauce or tamari
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1 tbsp maple syrup or honey
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1 tsp toasted sesame oil
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½ tsp ground ginger (or 1 tsp fresh)
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1 garlic clove, minced
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Pinch of black pepper
Instructions
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If needed, cook and shred chicken. Let cool.
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Toast almonds in a dry skillet until golden, about 3–5 minutes. Set aside.
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In a small jar or bowl, whisk together all vinaigrette ingredients until well combined.
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In a large bowl, combine coleslaw mix, chicken, carrots, green onions, cilantro, and avocado.
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Drizzle with vinaigrette and toss gently.
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Top with toasted almonds and sesame seeds. Serve chilled.
Notes
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Add avocado just before serving to avoid browning.
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Adjust vinaigrette to taste (more vinegar for tang, more sweetener for balance).
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Great for meal prep—store dressing separately and toss just before serving.
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Swap chicken with tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (or grilled/baked chicken)
- Cuisine: Asian-Inspired