by: admindz

Chicken Coleslaw Salad with Ginger Sesame Dressing

Chicken Coleslaw Salad with Ginger Sesame Dressing

Alright, friends, let me tell you—this salad is my secret weapon when I want something fresh, satisfying, and just a little bit fancy without any fuss. Picture crisp cabbage and tender chicken getting cozy in a bright, zingy ginger sesame dressing that practically dances on your tongue. The crunch, the tang, the subtle nuttiness—it all comes together like a little celebration in your bowl. Plus, this salad is super flexible, which means you can whip it up on a busy weeknight or bring it to a casual get-together and still impress. Trust me, once you try this combo of flavors and textures, it’ll be your go-to lunch or light dinner in no time.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Ingredients

For the Main Dish:

  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
  • 4 cups coleslaw mix (shredded green and purple cabbage with carrots)
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro (optional but highly recommended!)
  • 1/3 cup sliced almonds or toasted sesame seeds for crunch

For the Ginger Sesame Dressing:

  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey (or maple syrup)
  • 1 tsp freshly grated ginger
  • 1 garlic clove, minced
  • 1 tbsp vegetable or neutral oil
  • Optional: a pinch of crushed red pepper flakes for some heat

How I Make It

Step 1:

First up, if you haven’t cooked your chicken yet, quickly poach or pan-sear a couple of chicken breasts seasoned lightly with salt and pepper until they’re juicy and cooked through (internal temp of 165°F). Then, let them cool slightly before shredding or chopping. Using leftover or rotisserie chicken saves a bunch of time and works like a charm.

Step 2:

While the chicken cools, toss together your dressing. In a small bowl, whisk soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, garlic, and vegetable oil until everything is silky and well combined. Give it a quick taste and adjust sweetness or acidity to your liking—sometimes a little extra honey or vinegar brightens it right up!

Step 3:

In a large bowl, combine your coleslaw mix with the chopped green onions and cilantro. Drizzle about two-thirds of the dressing over the salad and toss gently to coat everything evenly. You want every bite to have that zingy flavor.

Step 4:

Add in the shredded chicken and half the almonds or sesame seeds. Toss again gently, mixing everything thoroughly but keeping that satisfying crunch from the cabbage intact.

Step 5:

Give the salad a quick taste test. If it feels like it needs a bit more punch, drizzle on the remaining dressing little by little, mixing until it’s just right—this helps prevent the salad from getting soggy.

Step 6:

Serve immediately with a final sprinkle of almonds or sesame seeds on top for that extra delightful texture. This salad shines right away but also holds up well if you want to prep it an hour ahead—just keep the dressing separate until serving if you’re planning to wait too long.

Variations & Tips

  • Add shredded carrots or thinly sliced red bell peppers for extra color and sweetness.
  • Swap chicken for cooked shrimp or tofu to mix things up.
  • Use peanut butter (1 tbsp) in the dressing for a creamy, nutty twist.
  • Toast the almonds or sesame seeds lightly in a dry pan to enhance their flavor.
  • If you like it spicy, add a finely chopped fresh chili or a dash of sriracha to the dressing.
  • For a low-carb version, substitute the coleslaw mix with shredded kale or napa cabbage.

How I Like to Serve It

This chicken coleslaw salad is perfect for a breezy summer lunch or a light dinner after a busy day. I also love packing it for picnics or potlucks because it travels well and doesn’t lose its charm. Serve it alongside some steamed jasmine rice or simple grilled bread to soak up any extra dressing—delicious!

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days; keep dressing separate if possible to avoid sogginess.
  • Reheat chicken separately if you prefer it warm, then toss with fresh salad and dressing.

Closing: Once you taste the zesty ginger sesame dressing paired with tender chicken and crisp veggies, this salad quickly becomes your fresh weeknight hero—trust me, it’s a winner every time!