With rotisserie chicken and pre-shredded veggies, this frazzled-mom Ginger Chicken Salad is designed to get dinner on the table in a flash – and still be veggie-packed and nourishing!
You will love this Asian Ginger Salad
You’ll dig this flavor combo – zesty lime, punchy ginger, crisp cabbage and broccoli slaw that won't get slimy after a day or two. I’ve tested salads that wilt in record time and this one stood strong.
Serve it cold, meal-prepped, or make fresh and watch it vanish. I’ll show you everything you need and give you all my best shortcuts!
Asian Cabbage Salad Ingredients
For the salad:
- Coleslaw mix -- A mixture of shredded green cabbage, red cabbage, and carrots. (Undressed) You can also use plain shredded cabbage.
- Broccoli slaw -- I love using broccoli slaw because it's sturdy and holds up well to being dressed. I also use it to bump up the veggie content in my Egg Roll In a Bowl and my Paleo Pad Thai recipes. You can use plain shredded carrots, shredded kale, shaved Brussels sprouts or simply more coleslaw mix if you prefer.
- Cooked chopped chicken -- Rotisserie chicken works well her! Or any leftover chicken you have from a previous meal. Canned chicken would also work here.
- Green onions
- Fresh cilantro
- Salted Cashews or Peanuts -- If you have a nut allergy, swap this out for sunflower seeds. Or crispy wonton strips (if you aren't avoiding gluten).
For the Ginger Salad Dressing:
- Lime
- Fresh ginger - I like to keep those frozen grated ginger cubes for quick use! If you're using them in something that isn't going to be cooked, just pop them into the microwave for a few seconds to soften them up and add them right to your recipe.
- Soy Sauce -- I like to use tamari which is gluten-free soy sauce. If you don't use any type of soy ingredients, then swap this out for coconut aminos.
- Asian Hot Sauce -- Any type of an Asian spicy condiment would work here -- sriracha and sambal oelek are my favorites. The amount in the recipe won't make it spicy, but will add flavor. If you'd like it spicy, triple that amount.
- Honey
- Neutral tasting oil -- Like avocado oil. I don't recommend using extra-virgin olive oil here because its flavor will overpower the others.
How to Make Asian Chopped Salad
- Put the coleslaw mix, broccoli slaw, green onions, cilantro, chicken, and nuts in a large salad bowl.
- Whisk together the dressing ingredients.
- Toss everything together and serve!
How to make Ginger Salad Dressing
- Add all of the dressing ingredients to a small glass measuring cup. Whisk together very well.
- That's all!
Asian Chicken Salad Recipe Variations
Protein swap: Use pre-cooked shrimp or steak or go meatless with a can of chickpeas.
Veggie swap: Play with veg alternative – zoodles, carrot ribbons, and finely chopped broccoli or cauliflower would also work well.
Carb it up: Add some cooked noodles – thin spaghetti or rice noodles.
Use pre-made dressing: In a pinch, find your favorite Asian-style vinaigrette instead of making your own.
How to Serve Salad with Ginger Dressing
This salad recipe is intended to be a full meal in itself. Just divide the salad among a few bowls and eat up!
If you want something else to go with it, try serving it with some cooked grains, like brown rice, quinoa, or some roasted vegetables.
How to store Asian Salad with Ginger Dressing
Because the base of this salad is mostly cabbage and broccoli it means you can store this salad, chilled, in an airtight container for up to 3 days. These greens won't get slimy like softer types of lettuce.
More Chicken Salad Recipes on Perry's Plate
Grilled Chicken Salad -- This one has a tasty za'atar dressing and chunks of salty feta!
Chicken Salad with Vegetables -- Another rotisserie shortcut salad featuring fresh AND grilled vegetables! One of my favorites for summer.
Chicken Salad with Rotisserie Chicken -- Yep. Another with rotisserie chicken. This one is primarily chicken and a spin off of that chicken and grapes salad but with sweet apples and a honey-dijon dressing.
Summer Berry Salad -- Aside from popping fresh berries directly into my mouth, this is the next best thing. It highlights the natural freshness of summer berries with a lovely orange-vanilla dressing to add a little extra sweetness!
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Chinese Chop Salad (Chinese Chicken Salad Recipe)
Over the years I've developed recipes specifically for the "frazzled mom" era that I'm in. I want you to have lightning fast, nourishing meals in your back pocket that your kids will actually eat. This Ginger Chicken Salad uses rotisserie chicken and pre-shredded vegetables as a smart shortcut!
Ingredients
For the salad:
- 1 14-ounce bag coleslaw mix
- 6 ounces broccoli slaw or shredded carrots
- 2 cups chopped cooked chicken
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- ⅔ cup salted cashews or peanuts
For the dressing:
- Juice from 1 lime (about 2 Tablespoons)
- 1 ½ Tablespoons fresh grated ginger
- 3 Tablespoons rice vinegar
- 3 Tablespoons honey
- 2 Tablespoons gluten free soy sauce
- 1 teaspoon sambal oelek or another type of Asian spicy sauce
- 6 Tablespoons avocado oil or another type of neutral-tasting oil
Instructions
- In a large salad bowl add the coleslaw mix, broccoli salw, chicken, green onions, cilantro, and nuts.
- In a small liquid measuring cup, whisk together all of the dressing ingredients.
- Pour the dressing over the salad and mix well.
- Serve immediately or store, chilled, in an airtight container for up to 3 days.
Notes
- The sambal oelek is optional. It doesn't make the dressing spicy, but adds flavor. If you'd like a little kick, bump that measurement up to 1 Tablespoon.
- I like using broccoli slaw because it's sturdy and stays crisp and fresh when dressed. You could also use shredded carrots, shredded kale, or shredded brussels sprouts here. Or more colesalw mix.
- Nuts are optional, too. If there's a nut allergy you're working around you could replace it with sunflower seeds. Or crispy wonton strips or chow mein noodles if gluten isn't an issue.
- If you don't use soy sauce, swap it out for coconut aminos and add another tablespoon. You may need to add a pinch of salt to the finished salad since soy sauce is very salty.
Nutrition Information
Yield 8 Serving Size About 1 cupAmount Per Serving Calories 376Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 36mgSodium 526mgCarbohydrates 21gFiber 3gSugar 14gProtein 12g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
