Can I make this ahead of time?

Absolutely! Just keep the dressing and crunchy toppings separate until you're ready to serve.

What can I use instead of mandarin oranges?

Pineapple chunks or even sliced apples work great. Anything with a little sweetness adds balance to the savory dressing.

Is there a vegetarian version?

Yep—just skip the chicken and add tofu or edamame for a plant-based protein punch.

What to do with sesame ginger dressing?

Besides drizzling it all over this Asian chicken salad, try it as a marinade for grilled chicken or shrimp, a dipping sauce for dumplings, or even a zesty topping for grain bowls. It’s one of those dressings that makes just about anything taste better.

Is chicken salad served hot or cold?

Chicken salad is typically served cold—or at least chilled—which makes it super refreshing and ideal for warm days or quick lunches. No reheating required!

Where did chicken salad come from?

Fun fact: chicken salad actually dates back to the 1800s in the U.S. The first known American version was made by combining leftover chicken with mayo, tarragon, and grapes. It’s come a long way since then, with all sorts of global-inspired versions like this one!

What are the ingredients in chicken salad?

It varies, but most chicken salads include some kind of cooked chicken, a mix of fresh veggies or greens, and a flavorful dressing. In this Asian salad with chicken, we’re talking crunchy vegetables, mandarin oranges, wonton strips, and that amazing Asian ginger salad dressing.

How to make the Best Chicken Coleslaw Salad with Ginger Sesame Dressing

Description

This Chicken Coleslaw Salad with Ginger Sesame Dressing is the ultimate quick-and-fresh meal. Packed with vibrant veggies, juicy chicken, crunchy toppings, and a sweet-savory homemade dressing, it’s perfect for busy lunches or light dinners. A colorful, flavor-forward twist on classic Asian chicken salad!

Ingredients

Scale

Salad:

1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 ribs bok choy, chopped
8 oz cucumbers, julienned
8 oz shredded carrots
5 oz spring mix
12 oz chopped romaine lettuce
12 oz cooked chicken (rotisserie works great)
15 oz can mandarin oranges, drained
3 oz fried wonton strips
3 oz toasted slivered almonds
2 tsp toasted sesame seeds
8 cilantro sprigs (optional)
Salt and pepper to taste

Ginger Sesame Dressing:

1 cup canola oil
3 tbsp sesame oil
½ cup rice wine vinegar
⅓ cup granulated sugar
¼ cup soy sauce
1½ tsp dry mustard
1½ tsp ground ginger
1 tsp black pepper

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Instructions

Make the Dressing:
In a jar or mixing bowl, whisk together canola oil, sesame oil, rice wine vinegar, sugar, soy sauce, dry mustard, ground ginger, and black pepper until fully combined. Set aside.
Prep the Veggies:
Slice bell peppers, cucumbers, and bok choy. Shred the carrots. Add all veggies and greens (spring mix and romaine) into a large salad bowl.
Add the Chicken:
Chop or shred the cooked chicken and toss it into the salad.
Dress the Salad:
Pour the ginger sesame dressing over the salad and toss well until everything is coated evenly.
Top It Off:
Add mandarin oranges, wonton strips, toasted almonds, sesame seeds, and cilantro. Season with salt and pepper to taste.
Serve and Enjoy!
Serve immediately for the freshest crunch!

Notes

Keep dressing and crunchy toppings separate if making ahead for meal prep.
Swap in tofu or edamame for a vegetarian version.
Add a pinch of red pepper flakes or sriracha to the dressing if you want some heat!

Prep Time: 20 mins
Cook Time: 0 mins
Category: Salad
Method: Tossed
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 large salad bowl
Calories: ~560 kcal
Sugar: 14 g
Sodium: 730 mg
Fat: 36 g
Saturated Fat: 5 g
Unsaturated Fat: 29 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 65 mg