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Chicken Coleslaw Salad with Ginger Sesame Dressing

A vibrant and flavorful salad featuring shredded chicken, fresh vegetables, and a delicious ginger sesame dressing, perfect for busy days.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken, shredded leftover rotisserie chicken works wonders!
  • 4 cups coleslaw mix (cabbage and carrots)
  • 1 piece bell pepper, thinly sliced pick your favorite color!
  • 1 cup green onions, chopped for that lovely burst of flavor
  • ½ cup cilantro, chopped optional but oh-so-good
For the Ginger Sesame Dressing
  • ¼ cup sesame oil the magic ingredient!
  • 3 tablespoons rice vinegar for a bit of tang
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 1 tablespoon grated fresh ginger fresh is best, trust me!
  • 1 tablespoon honey or maple syrup for a vegan twist
  • 1 dash salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine your coleslaw mix, bell pepper, green onions, and cilantro.
  2. If you haven't yet, shred the cooked chicken.
Making the Dressing
  1. In a separate mixing bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, honey, salt, and pepper.
Combining
  1. Drizzle your dressing over the salad and gently toss everything together.
  2. If you have time, let the salad chill in the fridge for about 30 minutes.
  3. Serve this colorful salad as a light main dish or a side.

Notes

You can make the ginger sesame dressing ahead of time; it lasts in the fridge for up to a week. Feel free to add other greens like spinach or kale for a nutrient boost. If you have picky eaters, serve the dressing on the side.