Broccoli slaw chicken salad

A broccoli slow salad with chicken, red peppers and shredded carrots in a large white serving bowl.

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5 from 1 vote

Broccoli slaw chicken salad with soy-ginger dressing is full of fresh veggies and is crazy crunchy!

Prep Time15

Total Time15

Yield: 4 servings

Ingredients

For the salad:

1 (12 oz.) bag of broccoli slaw
2 cups roughly chopped fresh baby spinach
2 cups chopped rotisserie chicken
1 cup sliced snow peas
1 cup sliced red bell pepper strips, cut in half
½ cup matchstick carrots

For the soy-ginger dressing:

¼ cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce (or tamari)
1 tablespoon spicy chili and garlic sauce (see notes)
2 teaspoons fresh grated ginger (or sub a heaping ½ teaspoon of ground ginger)

For serving:

¼ cup sliced green onions
¼ cup chopped peanuts

Instructions

Combine all of the salad ingredients in a large bowl and stir well to combine.
Make the dressing. Add all of the dressing ingredients to a small jar, cover and shake really well to combine.
Pour the dressing over the salad, mixing well, and serve topped with peanuts and green onions. (See notes below for make-ahead tips.)

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Notes

If you want to meal prep this salad, mix together the salad ingredients and put them into your container. Add the green onions if you are using those.

Then mix up the dressing - I use a small jar - but keep it separate in the fridge.

You can sub about ½ teaspoon hot sauce and ½ teaspoon minced garlic for the chili garlic sauce if you prefer. You can adjust the amount of hot sauce to your spice level liking.

When you are ready to eat, or in the morning when you’re packing your lunch, mix the dressing into the salad and add your peanuts. Keeping the dressing and peanuts separate ensures that everything stays nice and crunchy.

I use rotisserie chicken but you could sub in some leftover grilled or roasted chicken if you have some on hand.

Slivered almonds would be a good substitute if you don’t want or can’t have peanuts.

Nutrition

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