Asian,  Love your leftovers,  Recipes,  Salads

Southeastern Asian Chicken Salad

I love the crunchiness of this salad – if you haven’t ever tried broccoli slaw go out and get some! It’s a great shortcut to making salads. This is a excellent salad to take along to work or when on you’re on the go – it’s really a slaw so a few hours of letting the flavors meld makes it even better!

Southeastern Asian Chicken Salad

Southeastern Asian Chicken Salad
Author: Kate Wagner
Serves: 2 meal portions, 4 side salad portions
You can serve this salad over salad greens, but I usually just rely on the broccoli slaw to be the bed of the salad. Feel free to add other vegetables and herbs that you might have in the fridge – bell peppers and mint would be wonderful additions.
  • Salad
  • 2 cups cooked, shredded chicken
  • 12 oz bag of broccoli slaw
  • 1 cup shredded carrots
  • 1/4 cup unsalted roasted peanuts (optional)
  • 1/2 cup minced cilantro
  • 1-2 cups salad greens (optional)
  • Dressing
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup canola oil
  • 2 tbsp light agave
  • 1 tbsp fish sauce
  • 1 tbsp Asian sweet chili sauce
  1. Prep the salad: Toss together chicken, broccoli slaw, carrots, and peanuts (if using) in a large bowl.
  2. Make the dressing: In a separate bowl whisk together rice vinegar, canola oil, agave, fish sauce and Asian chili sauce.
  3. Bring it together: Pour dressing over the salad and toss to coat. Refrigerate salad for 1-2 hours to allow the flavors to meld, before serving toss in the cilantro and salad greens (if using).
  4. Happy Cooking!


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