Shredded Asian Chicken Salad

Shredded Asian Chicken Salad

You know that thing where you go to make a dish you created years ago for your blog and you open one of the ingredients and what is essentially your recipe is printed on it?


In any case, this is a great twist on an “Asian” salad and I hope you (and anyone who sees the recipe on bagged coleslaw) like it!


  • 1/4 cup soy sauce
  • 2 chicken breasts
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup sliced almonds
  • 3/4 cup Asian salad dressing (I used Kraft Toasted Sesame)


  • Pour 1/4 cup soy sauce into a zip bag along with your chicken. Let it marinate for 15-20 minutes.
  • Cook your chicken until it is cooked through and slice into thin strips. (If you can get it julienned, great! Mine always seems to end up more lardon-shaped than julienne.)
  • Pour half of your coleslaw mix into a mixing bowl. Add your chicken strips and sliced almonds. Add the rest of the coleslaw mix and toss together. (This is usually a clean-hands job for me!)
  • Pour in your salad dressing and combine well.
  • I like this salad cold-cold straight out of the refrigerator and the cabbage and carrots stand up well to dressing, so I let it chill for about 20 more minutes.


  • If you have leftover chicken from another meal, use that! I like the soy marinated flavor of the chicken in this salad, but it will still be tasty without it!
  • Add whatever “Asian salad” fixings you like: chopped green onion, wontons, mandarin oranges, cilantro, etc. and feel free to omit the almonds if you’re allergic/just don’t care for them.



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