Chicken Coleslaw Salad with Ginger Sesame Dressing

Some salads taste like a side dish. Others take center stage. This Chicken Coleslaw Salad with Ginger Sesame Dressing is very much the latter—vibrant, satisfying, and packed with texture. It’s not only visually stunning, but each bite is a burst of color, crunch, and zingy umami flavor.

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Tender cooked chicken mingles with crisp julienned veggies, leafy greens, and a medley of crunchy toppings like toasted almonds and fried wonton strips. But what makes this salad unforgettable is the homemade ginger sesame dressing. It’s a balanced, slightly sweet vinaigrette with the perfect kick of ginger and mustard.

This dish brings together the heartiness of a protein-rich meal with the brightness of raw vegetables. It’s an ideal choice for a quick lunch, weekly meal prep, or an elegant dinner starter. Even better? It holds well without wilting too quickly, thanks to sturdy veggies like carrots, bok choy, and bell peppers.

Whether you’re chasing something healthy, trying to use up leftover chicken, or wanting a refreshing salad that doesn’t taste like rabbit food—this one delivers.

Recipe Overview

This salad is a fusion of Asian-inspired dressing with a Western-style chopped salad presentation. The ingredients are chosen not only for their individual flavor but also for how they combine. You get a balance of:

• Color: reds, yellows, greens, oranges
• Texture: crisp, juicy, crunchy, and tender
• Flavor: savory, sweet, nutty, tangy, and gingery

Every component serves a role:

• Bell peppers add crunch and color
• Bok choy brings freshness and a touch of bitterness
• Shredded carrots add natural sweetness
• Cucumbers offer juicy contrast
• Chicken makes it satisfying and filling
• The greens provide a vibrant base
• Mandarin oranges bring bright, citrusy sweetness
• Wonton strips and almonds add the satisfying crunch
• Cilantro gives it an herbaceous lift

Topped off with a sesame-ginger dressing that marries every flavor, this salad is layered in every way.

Cultural Inspiration Behind the Flavors

The dressing in this recipe is inspired by traditional Asian flavor profiles, especially those found in Chinese-American and Japanese-style salads. Ingredients like:

• Sesame oil — commonly used in Korean and Chinese dressings for its toasted depth
• Rice wine vinegar — a staple in Japanese cuisine
• Soy sauce — for umami depth
• Ginger — for spice and brightness
• Mandarin oranges — popular in Asian fusion dishes for sweetness and acidity

Meanwhile, the salad’s format—a chopped mix of vegetables and protein—is firmly rooted in Western culinary tradition. This dish, in essence, is a cross-cultural hybrid, reflecting the global pantry many home cooks now have access to.

Preparation Phase & Tools to Use

Preparing this salad is more about assembling than cooking. The only “cooked” item is the chicken, and even that can be leftover or rotisserie. The rest is knife work and whisking.

Recommended Kitchen Tools

• Chef’s Knife: For julienning peppers and slicing bok choy
• Cutting Board: Preferably large, for working with multiple vegetables
• Large Salad Bowl: To mix the base
• Small Mixing Bowl: For the dressing
• Whisk: To emulsify the dressing
• Vegetable Peeler or Mandoline: Optional, for even carrot ribbons
• Measuring Cups/Spoons: For dressing accuracy
• Storage Containers: If prepping in advance

Each tool has a job. A sharp knife keeps veggies crisp and intact, a whisk blends the dressing evenly, and a big bowl gives you space to toss everything without bruising the greens.

Preparation Tips

• Use cold, cooked chicken for best texture. Rotisserie chicken works well.
• Toast almonds in a dry skillet over medium heat for 2–3 minutes for extra flavor.
• Use a paper towel to pat excess moisture from mandarin oranges before adding to the salad.
• If prepping ahead, keep wet toppings (oranges, dressing, wontons) separate until serving.

Ingredients List

Salad Ingredients:

• 1 yellow bell pepper, julienned
• 1 red bell pepper, julienned
• 2 ribs bok choy, sliced thin
• 8 ounces cucumbers, sliced or julienned
• 8 ounces shredded carrots
• 12 ounces cooked chicken, shredded or chopped
• 5 ounces spring mix
• 12 ounces chopped romaine lettuce
• 15-ounce can mandarin oranges, drained
• 3 ounces fried wonton strips
• 3 ounces toasted slivered almonds
• 2 teaspoons toasted sesame seeds
• 8 fresh cilantro sprigs
• Salt & black pepper to taste

Ginger Sesame Dressing:

• 1 cup canola oil
• 3 tablespoons sesame oil
• 1/2 cup rice wine vinegar
• 1/3 cup granulated sugar
• 1/4 cup soy sauce
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground ginger
• 1 teaspoon black pepper

Step-by-Step Instructions

Step 1: Wash and Julienne the Vegetables

• Wash all produce thoroughly.
• Julienne the bell peppers into thin strips.
• Cut cucumbers into half-moons or matchsticks.
• Slice bok choy into thin ribbons.
• Shred carrots if not already pre-shredded.
• Chop romaine into bite-sized pieces.

Step 2: Mix the Greens

• In a large bowl, combine the chopped romaine and spring mix.
• Use tongs to gently toss together.

Step 3: Layer the Salad Components

• Evenly distribute the julienned peppers, cucumbers, bok choy, carrots, and shredded chicken over the greens.
• Gently toss if you want an even distribution throughout or leave layered for visual appeal.

Step 4: Make the Ginger Sesame Dressing

• In a small mixing bowl, combine canola oil, sesame oil, rice vinegar, sugar, soy sauce, mustard, ginger, and black pepper.
• Whisk vigorously until fully emulsified.
• Taste and adjust for sweetness or saltiness as needed.
• Store unused dressing in an airtight container in the fridge for up to 1 month.

Step 5: Dress the Salad

• Pour approximately half the dressing over the salad mixture.
• Use tongs or salad forks to toss everything gently until coated.
• Add more dressing if desired.

Step 6: Add Toppings

• Sprinkle with fried wonton strips.
• Add slivered almonds and toasted sesame seeds.
• Top with mandarin oranges and fresh cilantro sprigs.
• Finish with a final crack of black pepper or pinch of flaky salt if desired.

Optional Serving Ideas

• Serve on a chilled plate for crispness.
• Top with grilled chicken hot off the pan for a warm-cold contrast.
• Add cooked rice noodles or soba noodles for a heartier meal.

While Chicken Coleslaw Salad with Ginger Sesame Dressing is hearty enough to stand alone, it becomes an absolute feast when complemented by thoughtfully chosen side dishes. The key is to match textures and flavors—playing up the crunch, amplifying the umami, and offering refreshing contrasts or warming accompaniments.

Steamed or Pan-Fried Dumplings

Dumplings add an element of warmth and comfort to balance the crisp, refreshing salad. Try vegetable potstickers, chicken gyoza, or shrimp dumplings. Their soft-chewy texture contrasts beautifully with the salad’s crispness. Serve with a light soy-vinegar dipping sauce to tie the meal together.

Chilled Soba Noodles with Sesame Sauce

Cold soba noodles tossed in a sesame-soy dressing echo the sesame tones in the salad dressing while adding depth through buckwheat flavor. Garnish with green onions, radish, and sesame seeds for harmony.

Miso Soup with Tofu and Wakame

A light and savory miso soup rounds out the meal, especially if you’re serving the salad for dinner. The warm broth offers comfort, while the tofu brings protein and the seaweed adds a salty, umami edge.

Baked Edamame Spring Rolls

Baked or air-fried spring rolls filled with edamame, carrots, and rice noodles deliver more crunch and an extra plant-based protein boost. Serve with a light sweet chili or tamari dipping sauce.

Coconut Jasmine Rice

A small serving of coconut-infused jasmine rice provides a warm, creamy counterpoint to the acidic notes in the dressing. It also adds substance if you’re feeding bigger appetites.

Ginger-Lime Roasted Sweet Potatoes

Roasted sweet potatoes tossed in lime juice and grated ginger offer both sweetness and spice, reinforcing the flavor of the dressing while creating a satisfying warm element on the plate.

Asian Cucumber Salad

This light, crunchy side adds a hydrating, tangy refreshment next to the richer chicken salad. Use rice vinegar, sesame oil, and red pepper flakes to echo the flavors without overwhelming.

Tempura Vegetables

Lightly battered and fried green beans, zucchini, or sweet potatoes can bring a rich, indulgent texture that contrasts with the freshness of the coleslaw. Serve with a ginger-soy dipping sauce to echo the dressing’s notes.

Nutritional Information & Health Benefits

This salad isn’t just a flavorful fusion—it’s also packed with nutrition. From lean protein and fiber to essential micronutrients and healthy fats, each ingredient adds to its status as a balanced meal. Whether you’re counting macros or just looking for a healthful meal with real ingredients, this dish checks many boxes.

Macronutrient Profile (Estimated Per Serving)

• Calories: Approximately 450–500 kcal
• Protein: 28–35 grams
• Fat: 24–28 grams
• Carbohydrates: 25–32 grams
• Fiber: 5–8 grams
• Sugar: 12–18 grams
• Sodium: 800–1000 mg (depending on soy sauce and canned ingredients)

Breakdown by Ingredient

Cooked Chicken

• Lean protein to keep you full and support muscle maintenance.
• High in B-vitamins, phosphorus, and selenium.

Leafy Greens (Spring Mix and Romaine)

• Low in calories, high in water content.
• Rich in vitamins A, K, C, and folate.

Bok Choy

• Excellent source of calcium, vitamin C, and fiber.
• Contains glucosinolates, plant compounds that support detox pathways.

Bell Peppers

• Loaded with vitamin C and beta-carotene.
• Provide crunch without calories.

Carrots

• Good source of vitamin A and antioxidants.
• Natural sweetness balances the acidity in the dressing.

Cucumbers

• Hydrating and low-calorie.
• Contain silica, which supports skin health.

Mandarin Oranges

• Add vitamin C and potassium.
• Natural fruit sugar creates contrast to the dressing’s umami.

Almonds

• Supply healthy monounsaturated fats, protein, and vitamin E.
• Crunchy texture boosts satiety and satisfaction.

Sesame Seeds

• Packed with minerals like magnesium and zinc.
• Offer a toasty, nutty finish and healthy fats.

Cilantro

• Adds flavor while delivering phytonutrients and antioxidants.

Ginger Sesame Dressing Highlights

Sesame Oil

• Contains sesamin and sesamol—compounds linked to anti-inflammatory and heart-protective properties.

Rice Vinegar

• Light acidity helps balance blood sugar response by slowing carbohydrate digestion.

Ginger

• Anti-inflammatory, aids digestion, and may help reduce nausea or bloating.

Soy Sauce

• Adds depth but is high in sodium. Choose low-sodium options if needed.

Mustard and Black Pepper

• Support digestion and give the dressing a subtle kick.

Common Mistakes to Avoid & How to Master the Recipe

Even a salad this simple can fall flat if a few steps are overlooked. Avoiding these common mistakes ensures your Chicken Coleslaw Salad with Ginger Sesame Dressing is bursting with flavor, texture, and balance every time.

Mistake 1: Using Soggy Greens

Why it matters: Wet greens dilute the dressing and weigh down the salad.
Solution: After washing greens, use a salad spinner or pat dry thoroughly with paper towels before tossing.

Mistake 2: Overdressing the Salad

Why it matters: Too much dressing can turn a vibrant, crunchy salad into a soggy, heavy mess.
Solution: Start with half the dressing. Toss gently. Taste. Add more only if needed. You can always serve extra dressing on the side.

Mistake 3: Cutting Vegetables Unevenly

Why it matters: Inconsistent sizes lead to uneven bites and poor visual presentation.
Solution: Julienne vegetables uniformly, ensuring every forkful includes multiple textures and colors.

Mistake 4: Not Toasting the Almonds

Why it matters: Raw almonds can taste flat and chewy. Toasting brings out their nutty aroma and enhances crunch.
Solution: Toast slivered almonds in a dry pan over medium heat for 2–3 minutes until golden and aromatic.

Mistake 5: Skipping the Salt & Pepper Seasoning

Why it matters: The dressing is flavorful, but a touch of salt and pepper on the greens and chicken can elevate the base flavor dramatically.
Solution: Season the salad lightly before dressing and taste again after tossing.

Mistake 6: Adding Crunchy Toppings Too Early

Why it matters: Wonton strips and toasted almonds lose their crispness when they sit too long in dressing.
Solution: Add crunchy toppings just before serving to keep them crisp and irresistible.

Mistake 7: Using Hot Chicken

Why it matters: Warm chicken can wilt the greens and create steam, softening other crisp ingredients.
Solution: Use chilled or room temperature cooked chicken. Let hot chicken cool fully before adding.

Mistake 8: Ignoring Ingredient Quality

Why it matters: With such fresh ingredients, each one stands out. Poor-quality soy sauce, wilted greens, or overripe citrus can ruin the dish.
Solution: Use the best ingredients available—fresh veggies, quality oils, and crisp greens.

Mistake 9: Storing Without Separating

Why it matters: If prepping ahead, storing wet components with greens can lead to sogginess.
Solution: Store dressing, mandarin oranges, and wontons separately and toss everything just before serving.

Mistake 10: Not Tasting Before Serving

Why it matters: Every batch of vegetables, chicken, or citrus is different.
Solution: Taste a forkful after tossing and adjust with extra dressing, salt, or acid as needed.

Pro Tips, Notes & Chef-Level Finishing Touches

Making a great salad is easy. Making a truly memorable one takes finesse. These pro tips and thoughtful notes will help you lock in bold flavor, crisp texture, and polished presentation—every time.

Let It Marinate (But Not Too Long)

Once tossed with dressing, let the salad sit for 5–10 minutes before serving. This brief resting time allows the flavors to meld while maintaining the vegetables’ crispness. Leaving it longer than 30 minutes, however, risks sogginess.

Keep the Greens Cold

Chill your greens in the refrigerator until you’re ready to serve. Cold lettuce and spring mix create a refreshing base that contrasts beautifully with the richness of the dressing and toppings.

Build for Beauty

When serving for guests, layer the salad in clear glass bowls or on a large platter. Start with greens, add veggies in neat sections or stripes, then top with chicken and garnishes. Drizzle the dressing right before serving for the most visual impact.

Batch the Dressing

This ginger sesame dressing keeps for up to a month in the fridge. Make a double batch and use it all week for drizzling over grain bowls, grilled chicken, roasted vegetables, or stir-fries. It can even serve as a marinade.

Toasted Is Better

From almonds to sesame seeds, every crunchy element gets better with a little toasting. This unlocks aroma, enhances texture, and adds a nutty, roasted complexity to each bite.

Swap & Customize

• Don’t love mandarin oranges? Try pineapple chunks, mango slices, or even thinly sliced apple.
• Want more spice? Add chili flakes to the dressing or thin slices of red chili pepper.
• Going vegetarian? Swap the chicken for crispy tofu, edamame, or roasted chickpeas.

Use a Big Bowl

Tossing evenly without crushing ingredients requires space. Always use a bowl larger than you think you need. Toss gently with tongs or clean hands to preserve structure.

Storing & Reheating the Salad

This salad is ideal for make-ahead lunches and quick dinners, but storing it right is key to keeping everything fresh and crisp.

How to Store Leftovers

• Undressed Salad: Store greens and veggies together in an airtight container in the fridge for up to 4 days.
• Dressing: Keep the dressing in a sealed jar for up to 1 month. Shake before using.
• Crunchy Toppings: Store wonton strips and almonds separately in a dry container to maintain their crispness.
• Chicken: Store cooked chicken separately to keep textures distinct.

Reheating Chicken (If Needed)

• For a warm salad version, gently reheat chicken in a skillet over low heat for 2–3 minutes or microwave in 15-second bursts.
• Let it cool slightly before tossing with the greens to avoid wilting.

Avoid These Storage Mistakes

• Don’t mix dressing into salad if storing overnight – it’ll get soggy.
• Don’t freeze – fresh veggies and lettuce don’t freeze well and lose their texture upon thawing.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?

Absolutely. Prep and store all components separately. Assemble and dress just before serving for best texture and flavor. It’s a perfect choice for meal prep or potlucks.

What kind of chicken should I use?

Any cooked chicken will work—grilled, poached, roasted, or rotisserie. Shredded chicken breast is light and tender, but thighs offer more richness and flavor.

Is this recipe gluten-free?

Not by default, due to soy sauce and wonton strips. To make it gluten-free:

• Use gluten-free tamari instead of soy sauce.
• Omit wonton strips or use gluten-free alternatives.

Can I use store-bought dressing?

You can, but homemade ginger sesame dressing has fresher flavor and no preservatives. If you’re short on time, look for a low-sugar, low-sodium version with sesame oil, rice vinegar, and real ginger.

What vegetables can I substitute?

Swap or add in any crunchy veggies like:

• Shredded cabbage
• Sugar snap peas
• Red radish
• Zucchini ribbons
• Snow peas

Is the dressing sweet?

Yes, the dressing has a subtle sweetness from sugar and mandarin oranges. You can adjust by reducing sugar or balancing with extra vinegar or soy sauce.

How long will the salad keep after assembling?

Once dressed, it’s best enjoyed within 1–2 hours. Beyond that, the greens may begin to wilt and toppings lose crunch.

Can I make this vegetarian or vegan?

Definitely:

• Skip the chicken or replace with baked tofu, edamame, or seared tempeh.
• Use maple syrup or agave instead of sugar to make the dressing vegan-friendly.

How do I serve this at a party?

Create a build-your-own salad bar with bowls of toppings, chicken, greens, and dressing. This keeps everything crisp and lets guests customize.

Conclusion

This Chicken Coleslaw Salad with Ginger Sesame Dressing is far more than your average salad. It’s a celebration of texture, flavor, and balance—crunchy and creamy, sweet and savory, light but hearty. Whether you’re packing it for lunch or plating it for a dinner party, it offers an irresistible fusion of freshness and comfort in every bite.

The sesame-ginger dressing brings global flavor to everyday ingredients, transforming your standard chopped salad into a meal you’ll crave again and again. Customizable, meal-prep friendly, and endlessly colorful, this dish deserves a regular spot in your rotation.

The next time you want a salad that doesn’t feel like a compromise, skip the bland greens and dive into this flavor-forward masterpiece.

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