Crunchy Asian Chicken Salad

Why You'll Love This Recipe

• Ready in just 15 minutes with no cooking required.
• High in protein thanks to the shredded chicken.
• Packed with crunchy vegetables and fresh herbs.
• Great for meal prep and packed lunches.
• Easily adjusted to suit your preferred spice level.

Is This Recipe Healthy?

Yes, this chicken slaw is a nutritious, balanced meal that's naturally high in protein and vegetables.

Chicken provides lean protein to help keep you full and satisfied, while cabbage, carrot and coriander contribute fibre, vitamins and antioxidants. The dressing uses a small amount of sesame oil for flavour and healthy fats, while keeping the overall calorie content relatively low.

Key Tips & Guidance

• Slice the cabbage as finely as possible for the best texture.
• Adjust the chilli to suit your heat preference.
• Let the slaw sit for 5–10 minutes before serving to allow the dressing to soften the cabbage slightly.
• Use freshly squeezed lime juice for the brightest flavour.
• Rotisserie chicken or leftover cooked chicken works perfectly.

Ingredients

For the Dressing

Soy sauce

Sesame oil

Vinegar

Lime juice

Sugar

Fish sauce (optional)

Red bird's eye chilli

Garlic

For the Slaw

White and red cabbage

Carrot

Spring onion

Fresh coriander

Cooked shredded chicken

Step-by-Step Instructions

Make the Dressing

In a large mixing bowl, whisk together the soy sauce, sesame oil, vinegar, lime juice, sugar, fish sauce (if using), chilli and garlic until fully combined.

Prepare the Vegetables

Finely slice the cabbage and spring onion, grate the carrot and chop the coriander.

Toss Everything Together

Add the vegetables and herbs to the dressing and toss until evenly coated.

Add the Chicken

Mix through the shredded chicken until everything is well combined.

Let the Flavours Develop

This step is optional but if you have time, allow the slaw to sit for 5–10 minutes before serving. This helps the cabbage soften slightly and gives the dressing time to infuse the ingredients.

Substitutions

• Swap chicken for cooked turkey, prawns, salmon, or tofu. Or leave the chicken out if you just want a veg-based slaw! 
• Replace coriander with fresh mint if preferred.
• Use rice vinegar, white wine vinegar or apple cider vinegar.
• Substitute honey or maple syrup for the sugar.
• Add cucumber, red pepper or edamame beans for extra vegetables.
• Use tamari instead of soy sauce for a gluten-free option.

How to Prep This Recipe Ahead of Time

For the freshest texture, prepare the dressing and vegetables separately and store them in the fridge. Shred the chicken and keep it in a separate container.

When ready to serve, combine everything and toss with the dressing. This keeps the cabbage crisp and prevents the salad from becoming watery.

You can prepare all components up to 24 hours in advance.

How to Store and Use Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The cabbage will soften over time, but the flavours often become even better after a few hours.

Leftover slaw can be:

• Wrapped in lettuce cups
• Served in a sandwich or wrap
• Added to rice bowls
• Stuffed into baked sweet potatoes
• Served alongside grilled meats or fish

What to Eat With

This slaw works well as both a main meal and a side dish.

Try serving it with:

• Jasmine rice
• Sticky rice
• Grilled chicken skewers
• Salmon or white fish
• Vegetable spring rolls
• Asian-style noodles
• Lettuce wraps
• Satay chicken

FAQ

Can I make this ahead of time?

Yes. For best results, keep the dressing separate and combine everything shortly before serving.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is one of the easiest and most flavourful options for this recipe.

How spicy is this slaw?

Using half a bird's eye chilli creates a mild-to-medium heat level. Add more or less depending on your preference.

Can I make it vegetarian?

Yes. Replace the chicken with tofu, edamame beans or a plant-based chicken alternative, and omit the fish sauce.

Can I freeze this recipe?

No. The vegetables will lose their crisp texture once thawed, so this recipe is best enjoyed fresh.

How much chicken should I use?

Anywhere between 120g and 200g of cooked shredded chicken works well. Use less for a lighter, vegetable-focused slaw or more if you'd like a higher-protein meal.