Asian-Inspired Chicken Salad Slaw

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Let’s talk about salads. Not the boring, bland, I’m-on-a-diet-so-I-have-to-eat-this kind. I’m talking about a salad that will make you forget it’s healthy and have you wondering how you ever lived without it. Enter: Chicken Salad Slaw. This Asian-inspired recipe will quickly become your go-to favorite recipe. It’ll excite your taste buds and make your fridge a haven of deliciousness for days. Yes, days. This bad boy keeps better than most reality TV secrets.

Video: Watch Me Make Chicken Salad Slaw

The Magic of Chicken Salad Slaw

So, what’s the secret to this unforgettable Chicken Salad Slaw? It’s all about the vibrant, fresh ingredients and a dressing that’s as tangy as it is savory. Imagine tender, shredded chicken mingling with crisp cabbage, sweet carrots, and a fiery kick from jalapeños. Toss in some fresh basil and cilantro for that herby punch, and you’ve got yourself a party in a bowl.

The Dressing: A Flavor Explosion

The real star here is the dressing. A harmonious blend of lime juice, fish sauce, and a touch of sweetness (thanks to a bit of sugar or monkfruit substitute) creates a flavor profile that’s both refreshing and deeply satisfying. Add finely grated garlic and chopped red onion, and you’ve got a dressing that clings to every ingredient, ensuring each bite is a burst of flavor.

Cabbage: The Unsung Hero

Let’s give cabbage the spotlight it deserves. Often overlooked, cabbage is the workhorse of this recipe. Its crunchy texture not only adds a satisfying bite but also keeps well in the fridge, maintaining its crispiness for days. This means your Chicken Salad Slaw stays as fresh on day three as it was on day one, making it a perfect candidate for meal prep.

The Health Perks

This isn’t just any salad – it’s a nutritional powerhouse. Packed with protein from the chicken and peanuts, loaded with vitamins from all the fresh veggies, and brimming with good fats from the nuts, this slaw is as healthy as it is tasty. Plus, it’s gluten-free and easily adaptable for low-carb diets by swapping sugar for monkfruit.

Meal Prep Champion

Speaking of meal prep, Chicken Salad Slaw is a true champion. Whip up a big batch, store it in the fridge, and you’ve got a ready-to-go meal for days. It’s perfect for those moments when you need something fast, tasty, and healthy – no microwave required. Just grab a fork and dig in, straight from the container if you must (no judgment here).

The Cinderella of Salads

Let’s be real for a second. This recipe is like the Cinderella of salads. It starts with humble ingredients – chicken, cabbage, carrots – and with a wave of a dressing wand, it turns into a dish fit for royalty. And just like Cinderella, this salad doesn’t turn into a pumpkin at midnight. Nope, it stays fresh and fabulous in your fridge for days. So, if you’re ever in a pinch and need something quick, delicious, and that won’t judge you for eating it straight out of the container at 3 AM, Chicken Salad Slaw is your fairy godmother.

Bon Appétit and Happy Slaw-ing!

So, there you have it. Chicken Salad Slaw: an Asian-inspired, fridge-friendly masterpiece. Whether you’re a meal-prepping pro or just looking for a new way to enjoy chicken, this recipe has got you covered. Whip up a batch and let the flavors whisk you away on a culinary adventure.

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Asian Inspired Chicken Salad Slaw

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  • Author: jzmcbride
  • Total Time: 15 minutes
  • Yield: serves 6 – 8 1x


Chicken Salad slaw is the Cinderella of salads. It starts with humble ingredients – chicken, cabbage, carrots – and with a wave of a dressing wand, it turns into a dish fit for royalty. And just like Cinderella, this salad doesn’t turn into a pumpkin at midnight.


Units Scale
  • 1/3 cup lime juice, plus lime wedges, to serve
  • 3 1/2 tablespoons fish sauce
  • 1 1/2 teaspoons white sugar or monkfruit sugar substitute
  • 2 medium garlic cloves, finely grated
  • 1 small red onion, chopped
  • 3 cups shredded cooked chicken
  • 1/2 medium head green or red cabbage (14 ounces), cored and shredded (about 4 cups)
  • 4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)
  • 3 medium jalapeño chilies, stemmed, halved lengthwise and thinly sliced
  • 1 cup lightly packed fresh basil, torn
  • 1 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
  • 1 1/2 cups roasted, salted peanuts, roughly chopped
  • (optional) other chopped vegetables like snap peas, cucumbers, sprouts, etc.


  1. In a small bowl, stir together the lime juice, fish sauce, sugar (or monkfruit) and garlic, until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.
  2. In a large bowl, toss together the chicken, cabbage, carrots, peppers, and any other chopped vegetables you desire. Pour on the red onion–dressing mixture and toss. Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and top with basil and cilantro. Serve with extra lime wedges on the side.
  • Prep Time: 15 minutes
  • Category: recipe
  • Cuisine: Asian

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