Even though the temperatures are chilly, we can’t just feed our bodies rich stews and braised meats. Make this refreshing + flavorful Asian Chicken Slaw and feel energized!
The winter blues tend to get me down, specially in cold New England. The cold months seem like they’ll never end, and every pot of stew, chowder, and soup I make just drowns us in that winter sluggish mode. When we start feeling down, I start making hearty salads – because we all know I’m not a fan of iceberg salads with a drizzle of dressing. I want textures, flavors, colors – like everything in this Asian Chicken Slaw!
My favorite thing about this salad is that the only cooking involved is if you have to cook the chicken. You can either just shred some rotisserie chicken from the store or do what I did and just seasoned a chicken breast with salt and pepper and baked at 400F for about 20 minutes until cooked. Perfectly moist chicken, all the time!
Now get to chopping and slicing to make this Asian Chicken Slaw recipe – it’s perfect on it’s own or with a side of toasted seaweed and sushi rice!
Asian Chicken Slaw
Ingredients
for the slaw:
- 2 cups shredded purple cabbage
- ½ cup thinly sliced yellow pepper
- ½ cup thinly sliced yellow pepper
- ½ cup finely chopped broccoli
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh cilantro
- 2 cups shredded chicken breast
for the dressing:
- 2 tablespoons low-fat Greek yogurt
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil or sesame oil
- ½ tablespoon Sriracha
- ½ tablespoon soy sauce
- ½ tablespoon honey
- black sesame seeds to taste
Instructions
- Toss all the chopped and shredded raw vegetables and herbs together with the shredded chicken.
- Whisk together the dressing ingredients and drizzle over salad.
- Stir until combined - serve room temperature or chilled.
This looks delicious Marnely! Although I couldn’t find a place to Pin it – I see no pin it button for this recipe and I did not see it on your board?? Thanks for sharing 🙂