Description
A fresh, colorful, and satisfying salad made with shredded chicken, crunchy cabbage, creamy avocado, toasted almonds, and tossed in a tangy sesame vinaigrette.
Ingredients
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4 cups coleslaw mix (or shredded green/red cabbage or Romaine)
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2 cups cooked chicken (shredded or diced)
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1/2 cup shredded carrots
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1/3 cup sliced green onions
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1/4 cup chopped fresh cilantro (optional)
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1/3 cup toasted sliced or slivered almonds
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1 ripe avocado, diced
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1 tbsp sesame seeds (for garnish)
Sesame Vinaigrette:
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3 tbsp neutral oil (like avocado or light olive oil)
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2 tbsp rice vinegar
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1 1/2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp maple syrup or honey
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1 tsp toasted sesame oil
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1/2 tsp ground ginger (or 1 tsp fresh)
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1 clove garlic, minced
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1/8 tsp black pepper
Instructions
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Make the Vinaigrette: Whisk all vinaigrette ingredients in a small bowl or shake in a jar until well combined.
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Toast the Almonds: Toast almonds in a dry skillet over medium heat until golden and fragrant.
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Assemble the Salad: In a large bowl, combine coleslaw mix, chicken, carrots, green onions, cilantro, and avocado.
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Dress & Toss: Drizzle vinaigrette over salad and toss gently until evenly coated.
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Serve: Garnish with sesame seeds and serve immediately.
Notes
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Best enjoyed fresh, but can be stored (undressed) in fridge for up to 3 days.
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For vegetarian version, swap chicken with tofu or edamame.
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Use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook (with pre-cooked chicken)
- Cuisine: Asian-Inspired