Chinese Chicken Salad

I have been meaning to post this recipe for some time now. This meal was super light and delicious! I used a coleslaw & broccoli slaw mix to make it so I could eat it as leftovers! Spring mix/romaine often gets soggy if it has dressing on it, so I averted that problem by using crunchier veggies. Once again I have failed at taking good photos of my food. Hopefully I will improve my picture quality over the summer- so bear with me for a bit. I promise this tastes 10x better than what it looks!

I absolutely love Asian inspired dishes. I love stir fry, spring rolls, thai salads, edamame- the list goes on. This dish was light and super crunchy. It was also protein packed due to the addition of grilled chicken and edamame which contains about 10 grams of protein per serving. This salad makes a huge amount for a pretty low price!


4 grilled and chopeed chicken breast

1 bag traditional coleslaw

1 bag broccoli slaw

1 bag frozen edamame

1 bag shredded matchstick carrots

1 yellow pepper

3 green onion sticks

1/3 cup chopped cilantro


1/4 cup reduced sodium soy sauce (I used GF)

2 tablespoons rice vinegar

2 tablespoons raw honey

1 teaspoon ginger

1/2 teaspoon garlic powder

1 teaspoon fresh minced garlic

1 tablespoon olive oil


Directions: Cook 4 chicken breasts to your liking. I cooked mine on my George foreman grill with garlic, sea salt, and pepper. Then, chop them up and allow to cool. While the chicken breasts are cooking, begin to prepare the salad. First, cook the edamame according to the package directions. I used a steamable bag, so all I did was pop them into the microwave for a few minutes. All these to cool as well- you don’t want to be adding how food to a cold salad!

Pour your coleslaw mixes and shredded carrots(use entire bag) into a large bowl and mix everything up. Then, chop up the pepper into small chunks and add that as well. Then I chopped up the green onions and cilantro and added that as well. After the chicken and edamame have cooled, toss those in and mix everything well again.

Preparing the dressing: Simply add all of the ingredients to a small bowl or cruet for salad dressing and mix well. There is no particular order that the ingredients have to be added in. Give everything a good mix to make sure that the dressing is well incorporated. Put the salad in the refrigerator for at least an hour before serving to allow the salad to get cold and the flavors to ruminate.

What is your favorite type of salad? Do you go for greek, traditional, fruity, etc? Let me know in the comments!

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