Asian Chicken Slaw Salad

4.88 from 8 votes

This crunchy Asian Chicken Slaw Salad is perfect for dinner or potlucks. Enjoy it with a delicious peanut butter dressing. This recipe contains nuts.

Prep Time25

Cook Time0

Total Time25

Course: Main Course, Salad

Cuisine: Asian

Servings: people

Calories: 314kcal

Author: Tania

Equipment

Sharp knives
Large mixing bowl
Mason jar to shake the dressing

Ingredients

2 cups shredded rotisserie chicken
3 cups thinly sliced green cabbage
3 cups thinly sliced red cabbage
2 cups thinly sliced carrots sliced into matchsticks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ cup sliced green onions (sliced diagonally)
⅔ cup roughly chopped cilantro plus more for garnish
Crushed peanuts for garnish

Peanut butter dressing

1 clove garlic, minced
1 tablespoon sesame oil
2 teaspoons freshly grated ginger
½ cup light soy sauce
¼ cup rice wine vinegar
2 tablespoons lime juice freshly squeezed
⅓ cup peanut butter
½ cup crushed peanuts

Instructions

Make the peanut butter dressing: whisk together all the dressing ingredients until smooth. Set aside.
In a large bowl, combine the green cabbage, red cabbage, carrots, red bell peppers, and yellow bell peppers. Then add the green onions, cilantro, and shredded rotisserie chicken.
Pour some dressing (to taste) over the salad and toss to combine. Garnish with cilantro and crushed peanuts.

Notes

I'd recommend slicing your own veggies fresh, rather than buying the pre-bagged version. This will ensure the salad is perfectly crunchy.
To expedite things, use your food processor (with the slicing blade attachment) to shred the cabbage.
Prep ahead: All ingredients, except for the dressing, can be combined and refrigerated overnight. The dressing can be made up to 3 days in advance, but drizzle over the salad right before serving to prevent sogginess.
Storing: Refrigerate in an airtight container for up to 3 days.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition