Amazing chicken coleslaw Salad

    2 hours 5 minutes

    I came up with this recipe when I was really wanting Asian-flavoured chicken salad and I got something more like a coleslaw. Top with crispy noodles and enjoy!

    19 people made this

    Serves: 6 

    • 1/4 cup (65ml) rice vinegar
    • 1/4 cup (65ml) sesame oil
    • 3 spring onions, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons white sugar
    • 2 tablespoons ground ginger
    • 2 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 teaspoon ground coriander
    • 2 teaspoons mild mustard
    • 4 skinless, boneless chicken breast halves
    • 1/4 medium head green cabbage, shredded
    • 1/4 medium head red cabbage, shredded
    • 2 large carrots, grated
    • 3 spring onions, chopped
    • 1/2 bunch coriander, coarsely chopped
    • 1/2 cup slivered almonds

    Preparation:20min  ›  Cook:45min  ›  Extra time:1hour chilling  ›  Ready in:2hours5min 

    1. Whisk together the rice vinegar, sesame oil, 3 spring onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
    2. Preheat an oven to 180 degrees C. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
    3. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. Remove from the oven, and allow to cool. Finely slice the chicken and set aside.
    4. To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 spring onions, chopped coriander, almonds and cooled chicken in a large mixing bowl. Pour the reserved dressing over the top and toss the salad to coat.

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    Reviews and Ratings
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    Reviews in English (26)


    This was a tasty, colorful salad. Next time I will save more dressing to put on the salad. The chicken was delicious! Easy to put together.  -  11 Sep 2009  (Review from Allrecipes USA and Canada)


    I cooked the chicken in the crock pot instead - just dumped half the dressing/marinade in there with frozen chicken tenders. The dressing wasn't as sweet as I was expecting it to be, but adding some sugar even after it was all made up did the trick. Good recipe - wish the rest of my family liked cabbage as much as I do!  -  14 Sep 2009  (Review from Allrecipes USA and Canada)


    This was really tasty! I made this vegan by substituting the chicken with seitan and even tossed in some chopped up good!  -  15 Jul 2010  (Review from Allrecipes USA and Canada)