Asian Coleslaw with Chicken, Broccoli and Toasted Almonds

Asian Coleslaw with Chicken, Broccoli and Toasted Almonds | 31Daily.com

I love to serve a variety of salads at a summer BBQ. This Asian Coleslaw salad can make a meal all on its own. Or make a tasty compliment to the savory meats coming off the grill.




An easy salad to pull together using bagged coleslaw mix. Use traditional or a healthy combination of red and green cabbage to brighten up the dish further.

The addition of chicken in this salad is what makes it a complete meal. But eliminate it if you’re already serving plenty of protein.

RELATED: Simply Coleslaw Recipe

Asian Coleslaw with Chicken Broccoli and Toasted Almonds

Asian Coleslaw with Chicken, Broccoli and Toasted Almonds | 31Daily.com

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Asian Coleslaw with Chicken, Broccoli and Toasted Almonds

Asian Coleslaw with Chicken, Broccoli and Toasted Almonds | 31Daily.com

An easy salad to pull together using bagged coleslaw mix. Use traditional or a healthy combination of red and green cabbage to brighten up the dish further.

  • Author:

Ingredients

  • chicken breast, cooked and cubed (about 1 cup)
  • 1 bunch scallions, trimmed and thinly sliced (1/3 cup)
  • 2 (16-ounce) bags coleslaw mix
  • 1 small red onion, thinly sliced
  • 1 tablespoon oil
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1/2 cup toasted whole almonds, toasted

Vinaigrette

1/4 cup  each:

  • soy sauce
  • lemon juice
  • vegetable oil

2 tablespoons each:

  • grated fresh ginger (from about a 1-inch piece)
  • white vinegar
  • dark brown sugar
  • 2 teaspoons Asian sesame oil
  • 1 teaspoon salt freshly ground black pepper

(Or if you’re in a pinch, a store bought Asian sesame with ginger dressing works fine too)

Instructions

Cook or poach the chicken breast and cube. This is an excellent recipe to use leftover chicken.

Toast the almonds in a dry skillet, about 5 minutes or until you begin to smell that nutty aroma. Remove from skillet and set aside. Add 2 teaspoons of oil. Add the broccoli and stir-fry until they turn bright green and are crisp tender. A minute or less. Set aside and allow to cool.

Thinly slice the scallions and red onion; shred carrots. Toss with coleslaw mix. At this point, if I’m making the salad ahead, I store the chicken, broccoli, and almonds separately until I’m ready to serve. It will keep in the refrigerator for a day in advance. Before serving, thoroughly mix the slaw, chicken, broccoli and almonds.

Whisk together the vinaigrette ingredients in a small bowl until blended. Pour over the salad, toss to combine, and serve within an hour.



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Asian Coleslaw with Chicken, Broccoli and Toasted Almonds | 31Daily.com

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Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.