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Crunchy Chicken Coleslaw Salad with Ginger Sesame Dressing: A Quick and Delicious Meal to Impress

Hey there, food lovers! Let me ask you: are you on the lookout for a fresh and flavorful dish that doesn’t take ages to whip up? If so, you’ve landed in the perfect spot because today we’re diving into a delightful recipe for Chicken Coleslaw Salad with Ginger Sesame Dressing. This salad is not just a feast for your taste buds but also a fantastic way to sneak in a bunch of veggies—ideal for busy moms and hardworking professionals alike who want something quick and healthy on the table.

Now, I don’t know about you, but I’ve often felt that the last thing I want to do after a long day is slave away at the stove. Instead, I believe in cooking with love, joy, and a sprinkling of creativity. This recipe fits right in! With a zingy dressing that will make your taste buds dance, it’s the kind of dish you’ll find yourself craving even on the busiest weeknights. Ready? Let’s get cooking!

Why You’ll Love This Chicken Coleslaw Salad

This Chicken Coleslaw Salad with Ginger Sesame Dressing offers a wonderful crunch and an incredible flavor profile that will leave everyone at the table asking for seconds. Not only is it easy to assemble, but it also allows for variations to suit your family’s taste preferences. Plus, who doesn’t love a dish that can be made ahead of time and served cold? Talk about efficiency!

Ingredients You’ll Need

Let’s gather the magic! Here’s what you’ll need for this vibrant salad:

• For the Salad:

  • 2 cups cooked chicken, shredded (rotisserie chicken saves time!)
  • 4 cups coleslaw mix (or make your own with shredded cabbage and grated carrots)
  • 1 cup shredded carrots (if you’re feeling fancy, go for colorful heirloom carrots)
  • 1/4 cup sliced green onions (because everything tastes better with green onions)
  • 1/2 cup chopped cilantro (optional but highly recommended)

• For the Ginger Sesame Dressing:

  • 1/4 cup sesame oil (the star of the dressing!)
  • 2 tablespoons soy sauce (low-sodium if you prefer)
  • 2 tablespoons rice vinegar (bring on the tang!)
  • 2 teaspoons fresh ginger, grated (the more, the merrier)
  • 1 tablespoon honey (or maple syrup for a vegan twist)
  • Salt and pepper to taste (of course!)

Steps to Make the Magic Happen

1. Cook and Shred the Chicken:
   If you’re using leftover chicken or a rotisserie chicken, consider yourself golden! Otherwise, simply boil or roast chicken breasts, let them cool, and shred with two forks. Don’t worry if it’s not perfect—rustic is the new black!

2. Prepare the Vegetables:
   In a large bowl, toss together the coleslaw mix, shredded carrots, green onions, and cilantro. Feel free to add any other veggies you adore—think bell peppers or snap peas for extra crunch.

3. Make the Ginger Sesame Dressing:
   In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, honey, salt, and pepper until well combined. This dressing has a mind of its own—it’s just begging to be drizzled over your salad!

4. Combine It All:
   Add the shredded chicken to your veggie mix. Then drizzle in the ginger sesame dressing and toss everything together until well-coated.

5. Chill Out:
   Let the salad chill in the fridge for about 30 minutes to let the flavors get to know each other. Or serve it right away if impatience kicks in—no judgment here!

Cooking Tips for Your Chicken Coleslaw Salad

• Make It Ahead of Time: This salad can be made a day in advance—just keep the dressing separate until you’re ready to serve. It gets even more delightful as it sits!

• Customize the Toppings: Don’t hesitate to add nuts, seeds, or even some crispy chow mein noodles for added texture. A little crunch goes a long way!

• Don’t Overthink It: If the dressing is a little thick, add a splash of water until you achieve the desired consistency. Cooking should be fun, not stressful!

A Personal Touch

You know, I stumbled upon this recipe when I was looking for a way to use up leftover chicken after a Sunday roast. My sister Patricia and I were having one of our “What should we make for lunch?” debates, and this dish emerged victoriously. Ever since, it’s been a regular on our lunch menu, especially when my kids are home—let’s just say they regard this salad as a colorful twist on their beloved chicken nuggets.

FAQs About Chicken Coleslaw Salad with Ginger Sesame Dressing

Can I substitute ingredients in this recipe?
Absolutely! Use shredded rotisserie chicken, or if you’re feeling plant-forward, try tofu or chickpeas for a vegetarian option.

How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days—though we all know they might not last that long!

Can I use a different dressing?
Of course! If ginger doesn’t tickle your fancy, a creamy ranch or a zesty vinaigrette can do the trick as well.

Wrapping It Up

This Chicken Coleslaw Salad with Ginger Sesame Dressing is not only a wonderful way to get your veggies in but also a delightful dish that encapsulates the joy of cooking without the fuss. Perfect for busy evenings or impressing guests at casual gatherings, it’s a meal that promises to be both easy and delicious.

So, take this recipe, adjust it to your personal style, and most importantly, enjoy every crunchy bite. Grab your apron, and let’s cook up some joy together!

Meta Description: Crunchy Chicken Coleslaw Salad with Ginger Sesame Dressing is the perfect recipe for quick, healthy meals. Easy, delicious, and satisfying—try it today!

Chicken Coleslaw Salad with Ginger Sesame Dressing

A fresh and flavorful chicken coleslaw salad with a zingy ginger sesame dressing, perfect for quick meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Fusion

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Salad

• 2 cups cooked chicken, shredded Rotisserie chicken saves time!
• 4 cups coleslaw mix Or make your own with shredded cabbage and grated carrots
• 1 cup shredded carrots Colorful heirloom carrots can be used for variety
• 1/4 cup sliced green onions Optional but enhances flavor
• 1/2 cup chopped cilantro Optional but highly recommended

For the Ginger Sesame Dressing

• 1/4 cup sesame oil The star of the dressing!
• 2 tablespoons soy sauce Low-sodium if desired
• 2 tablespoons rice vinegar Brings tang to the dressing
• 2 teaspoons fresh ginger, grated Add more if you enjoy ginger flavor
• 1 tablespoon honey Or maple syrup for a vegan option
• Salt and pepper to taste

Method

 

Preparation

1. If you're using leftover chicken or a rotisserie chicken, consider yourself golden! Otherwise, boil or roast chicken breasts, let them cool, and shred them with two forks.
2. In a large bowl, toss together the coleslaw mix, shredded carrots, green onions, and cilantro. Feel free to add any other veggies you adore.
3. In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, honey, salt, and pepper until well combined.
4. Add the shredded chicken to your veggie mix, then drizzle in the ginger sesame dressing and toss everything together until well-coated.
5. Let the salad chill in the fridge for about 30 minutes to let the flavors meld together, or serve it right away if you're too impatient.

Notes

This salad can be made a day in advance—keep the dressing separate until you're ready to serve. Customize with nuts, seeds, or crispy chow mein noodles for added texture. Adjust dressing thickness with water as needed.