Over the years I’ve developed recipes specifically for the “frazzled mom” era that I’m in. I want you to have lightning fast, nourishing meals in your back pocket that your kids will actually eat. This Ginger Chicken Salad uses rotisserie chicken and pre-shredded vegetables as a smart shortcut!

Large white salad bowl filled with ginger chicken salad -- chunks of cooked chicken and a lot of shredded vegetables.

You will love this Asian Ginger Salad

This salad uses some of my favorite shortcuts which shaves a LOT of time off of your meal prep. I used to be a snob about using grocery store shortcuts and then my life got increasingly more busy the older my kids got and then… I converted.

Yes, ideally we’d have the time to leisurely chop our own vegetables (I find it meditative sometimes), but most of the time I don’t. And I sense that you don’t either. I’ll show you my tricks for getting this salad ready in under 30 minutes!

First, a rotisserie chicken is your best friend. Having a bunch of well-seasoned, cooked chicken ready to go is a life saver!

Next, grab some pre-shredded cabbage in the form of coleslaw mix. It’ll have some extra ingredients like red cabbage and carrots that make the salad pretty. Also grab some broccoli slaw. I’ll explain below why I love this stuff.

If you can find it, grab some frozen grated ginger. I love having that on hand! It makes the most delicious ginger-lime dressing for this easy Asian inspired salad.

Ingredients for ginger chicken salad: coleslaw mix, broccoli slaw, green onions, lime, fresh ginger, cooked chicken, asian hot sauce, honey, tamari, avocado oil, rice vinegar, fresh cilantro, and cashews.

Ginger Salad Recipe ingredients

For the salad:

Coleslaw mix — A mixture of shredded green cabbage, red cabbage, and carrots. (Undressed) You can also use plain shredded cabbage.
Broccoli slaw — I love using broccoli slaw because it’s sturdy and holds up well to being dressed. I also use it to bump up the veggie content in my Egg Roll In a Bowl and my Paleo Pad Thai recipes. You can use plain shredded carrots, shredded kale, shaved Brussels sprouts or simply more coleslaw mix if you prefer.
Cooked chopped chicken — Rotisserie chicken works well her! Or any leftover chicken you have from a previous meal. Canned chicken would also work here.
Green onions
Fresh cilantro
Salted Cashews or Peanuts — If you have a nut allergy, swap this out for sunflower seeds. Or crispy wonton strips (if you aren’t avoiding gluten).

For the Ginger Salad Dressing:

Lime
Fresh ginger – I like to keep those frozen grated ginger cubes for quick use! If you’re using them in something that isn’t going to be cooked, just pop them into the microwave for a few seconds to soften them up and add them right to your recipe.
Soy Sauce — I like to use tamari which is gluten-free soy sauce. If you don’t use any type of soy ingredients, then swap this out for coconut aminos.
Asian Hot Sauce — Any type of an Asian spicy condiment would work here — sriracha and sambal oelek are my favorites. The amount in the recipe won’t make it spicy, but will add flavor. If you’d like it spicy, triple that amount.
Honey
Neutral tasting oil — Like avocado oil. I don’t recommend using extra-virgin olive oil here because its flavor will overpower the others.

Vegetables and cooked chicken in a large salad bowl.

How to make Ginger Chicken Salad

Put the coleslaw mix, broccoli slaw, green onions, cilantro, chicken, and nuts in a large salad bowl.
Whisk together the dressing ingredients.
Toss everything together and serve!

A small glass measuring cup with all of the ginger dressing ingredients added and whisked together with a fork.

How to make Ginger Salad Dressing

Add all of the dressing ingredients to a small glass measuring cup. Whisk together very well.
That’s all!

Pouring the ginger dressing over the salad.

How to Serve Salad with Ginger Dressing

This salad recipe is intended to be a full meal in itself. Just divide the salad among a few bowls and eat up!

If you want something else to go with it, try serving it with some cooked grains, like brown rice, quinoa, or some roasted vegetables.

How to store Asian Salad with Ginger Dressing

Because the base of this salad is mostly cabbage and broccoli it means you can store this salad, chilled, in an airtight container for up to 3 days. These greens won’t get slimy like softer types of lettuce.

Finished Asian Chicken Salad ready to eat!

More Chicken Salad Recipes on Perry’s Plate

Grilled Chicken Salad — This one has a tasty za’atar dressing and chunks of salty feta!

Chicken Salad with Vegetables — Another rotisserie shortcut salad featuring fresh AND grilled vegetables! One of my favorites for summer.

Chicken Salad with Rotisserie Chicken — Yep. Another with rotisserie chicken. This one is primarily chicken and a spin off of that chicken and grapes salad but with sweet apples and a honey-dijon dressing.

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Asian Salad with Ginger Dressing

Name: Asian Salad with Ginger Dressing
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: East Asian
Ingredients: 1 14-ounce bag coleslaw mix; 6 ounces broccoli slaw or shredded carrots; 2 cups chopped cooked chicken; 3 green onions, thinly sliced; 1/2 cup chopped fresh cilantro; 2/3 cup salted cashews or peanuts; Juice from 1 lime (about 2 Tablespoons); 1 1/2 Tablespoons fresh grated ginger; 3 Tablespoons rice vinegar; 3 Tablespoons honey; 2 Tablespoons gluten free soy sauce; 1 teaspoon sambal oelek or another type of Asian spicy sauce; 6 Tablespoons avocado oil or another type of neutral-tasting oil

Yield: Serves 8

Prep Time: 20 minutes

Total Time: 20 minutes

Over the years I've developed recipes specifically for the "frazzled mom" era that I'm in. I want you to have lightning fast, nourishing meals in your back pocket that your kids will actually eat. This Ginger Chicken Salad uses rotisserie chicken and pre-shredded vegetables as a smart shortcut!

Ingredients

For the salad:

1 14-ounce bag coleslaw mix
6 ounces broccoli slaw or shredded carrots
2 cups chopped cooked chicken
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro
2/3 cup salted cashews or peanuts

For the dressing:

Juice from 1 lime (about 2 Tablespoons)
1 1/2 Tablespoons fresh grated ginger
3 Tablespoons rice vinegar
3 Tablespoons honey
2 Tablespoons gluten free soy sauce
1 teaspoon sambal oelek or another type of Asian spicy sauce
6 Tablespoons avocado oil or another type of neutral-tasting oil

Instructions

In a large salad bowl add the coleslaw mix, broccoli salw, chicken, green onions, cilantro, and nuts.
In a small liquid measuring cup, whisk together all of the dressing ingredients.
Pour the dressing over the salad and mix well.
Serve immediately or store, chilled, in an airtight container for up to 3 days.

Notes

The sambal oelek is optional. It doesn't make the dressing spicy, but adds flavor. If you'd like a little kick, bump that measurement up to 1 Tablespoon.
I like using broccoli slaw because it's sturdy and stays crisp and fresh when dressed. You could also use shredded carrots, shredded kale, or shredded brussels sprouts here. Or more colesalw mix.
Nuts are optional, too. If there's a nut allergy you're working around you could replace it with sunflower seeds. Or crispy wonton strips or chow mein noodles if gluten isn't an issue.
If you don't use soy sauce, swap it out for coconut aminos and add another tablespoon. You may need to add a pinch of salt to the finished salad since soy sauce is very salty.

Nutrition Information

Yield 8 Serving Size About 1 cup
Amount Per Serving Calories 376Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 36mgSodium 526mgCarbohydrates 21gFiber 3gSugar 14gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.