Asian Slaw Chicken Easy Salads Recipe

Want a dinner that feels like a restaurant takeout treat but costs less than making a box of mac and cheese? I’m serious. This Asian Slaw Chicken Easy Salads is my go-to secret weapon for beating the grocery budget blues. If you love easy, flavorful Asian dinners, you should also try this slow cooker chicken laksa recipe.

You don’t need expensive ingredients to eat well. This recipe proves it. We’re turning a humble bag of coleslaw mix and some pantry staples into a crunchy, flavor-packed meal that everyone will love.

It’s the kind of smart, savvy cooking I live for. You get a huge payoff in taste and texture for very little effort and even less cash. Let’s get into it.

Recipe Overview

Here’s the quick look at what we’re making. It’s simpler than you think.

• Cuisine: Asian-Inspired
• Category: Main Dish Salad
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Why This Recipe Saves You Money

I built this recipe from the ground up to be kind to your wallet. Every choice has a purpose.

First, the star: pre-shredded coleslaw mix. Buying a whole head of cabbage and carrots to shred yourself is cheaper, sure. But the bagged mix is a huge time-saver and often on sale. It prevents food waste, too, since you’ll use the whole bag at once.

Shredded chicken is our protein hero. I’ll show you how to get it for pennies. The Asian dressing is made from pantry staples you likely own. No need for a pricey bottled sauce.

Finally, this is a one-bowl meal. You’re not making costly sides. The crunch and the protein are all right here, making every dollar count.

My Tips for Smart Shopping on a Budget

These are my hard-earned rules for keeping costs down without sacrificing flavor.

Buy your coleslaw mix in the large, economy-size bag if you can. It’s perfect for this recipe. For the chicken, purchase a family pack of chicken breasts or thighs when they’re on sale. Cook them all at once and freeze what you don’t use. This “cook once, eat twice” method is perfect for other dishes, like this easy crockpot chicken teriyaki.

Recipe

Asian Slaw Chicken Easy Salads Recipe

Make Asian Slaw Chicken Easy Salads Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 10 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Budget-Friendly Ingredient List

• 1 (14 oz) bag coleslaw mix (the classic green cabbage/carrot blend)
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup sliced almonds or sunflower seeds (for crunch)
• 3 green onions, thinly sliced
• 1/3 cup vegetable or canola oil
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1.5 tablespoons honey or sugar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)

How to Make It (Step-by-Step)

1

Start by cooking the chicken. You can poach, bake, or pan-sear it. My fastest method? Place chicken in a pot, cover with water, and bring to a boil. Turn off the heat, cover, and let it sit for 15 minutes. It will be perfectly cooked and juicy for shredding.

2

While the chicken cooks, make the Asian dressing. In a jar or small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, garlic, and ginger. Taste it! You can add a pinch of red pepper flakes for heat if you like.

3

Shred the cooked chicken using two forks. It should pull apart easily. Let it cool for a few minutes.

4

In a very large bowl, combine the bag of coleslaw mix, the shredded chicken, most of the green onions, and most of the almonds.

5

Pour about 3/4 of the dressing over everything. Toss it all together until it’s evenly coated. You can add more dressing if you want, but I like to start with less.

6

Let the salad sit for 5-10 minutes. This allows the cabbage to soften slightly and soak up all that amazing flavor.

7

Serve it up! Top each bowl with the remaining green onions and almonds for a fresh, crunchy finish.

Notes

Enjoy your homemade Asian Slaw Chicken Easy Salads Recipe!

Nutrition Information

High in lean protein from the chicken.:

Packed with vitamins and fiber from the cabbage and carrots.:

Healthier fats come from the almonds and sesame oil.:

You control the sodium and sugar by making your own dressing.:

Did You Make This?

Leave a review and tag us on social media!

Your sauce ingredients are shelf-stable. Soy sauce, rice vinegar, oil, and sesame oil are investments. They last for months and make countless meals.

Check the international aisle for things like rice vinegar. They’re sometimes cheaper there than in the “gourmet” sauce aisle. Every little bit helps.

The Budget-Friendly Ingredient List

Here’s everything you need. See? Nothing fancy here.

• 1 (14 oz) bag coleslaw mix (the classic green cabbage/carrot blend)
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup sliced almonds or sunflower seeds (for crunch)
• 3 green onions, thinly sliced
• 1/3 cup vegetable or canola oil
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1.5 tablespoons honey or sugar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)

How to Make It (Step-by-Step)

Follow these simple steps. You’ll have dinner ready in under 30 minutes.

1. Start by cooking the chicken. You can poach, bake, or pan-sear it. My fastest method? Place chicken in a pot, cover with water, and bring to a boil. Turn off the heat, cover, and let it sit for 15 minutes. It will be perfectly cooked and juicy for shredding.
2. While the chicken cooks, make the Asian dressing. In a jar or small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, garlic, and ginger. Taste it! You can add a pinch of red pepper flakes for heat if you like.
3. Shred the cooked chicken using two forks. It should pull apart easily. Let it cool for a few minutes.
4. In a very large bowl, combine the bag of coleslaw mix, the shredded chicken, most of the green onions, and most of the almonds.
5. Pour about 3/4 of the dressing over everything. Toss it all together until it’s evenly coated. You can add more dressing if you want, but I like to start with less.
6. Let the salad sit for 5-10 minutes. This allows the cabbage to soften slightly and soak up all that amazing flavor.
7. Serve it up! Top each bowl with the remaining green onions and almonds for a fresh, crunchy finish.

How to Use Up Every Last Bit (No Waste!)

I hate throwing food away. Here’s how to make sure nothing from this recipe goes to waste.

Have extra coleslaw mix? Sauté it with a little oil and soy sauce for a quick side dish tomorrow. It’s great with eggs for breakfast, too.

Leftover dressing is liquid gold. Store it in the fridge for up to a week. Use it on a simple cucumber salad, as a marinade for tofu, or drizzle it over steamed rice.

If you have more shredded chicken than you need, freeze it flat in a zip-top bag. It’s a ready-made start for soups, tacos, or casseroles next week.

Nutrition Notes

This isn’t just cheap food; it’s good-for-you food. Here’s a simple breakdown.

• High in lean protein from the chicken.
• Packed with vitamins and fiber from the cabbage and carrots.
• Healthier fats come from the almonds and sesame oil.
• You control the sodium and sugar by making your own dressing.

Common Questions About This Recipe

I get these questions all the time. Here are my practical answers.

Can I make this salad ahead of time?

Absolutely. For the best crunch, keep the dressing separate until just before serving. You can prep the chicken, slaw, and dressing up to 2 days in advance. Combine when you’re ready to eat.

What can I use instead of almonds?

Any cheap, crunchy element works! Try sunflower seeds, chopped peanuts, or even those crunchy chow mein noodles. Use what you have or what’s on sale.

Is there a substitute for sesame oil?

The sesame oil gives that classic, nutty flavor. If you must skip it, use a little more vegetable oil and a sprinkle of sesame seeds. The flavor will be different, but still tasty.

This Asian Slaw Chicken salad is more than a recipe. It’s a strategy for eating incredibly well on a tight budget. The mix of textures keeps it interesting, and the homemade dressing makes it taste special. For another fantastic way to use your slow cooker for an Asian-inspired meal, don’t miss this flavorful slow cooker chicken laksa.

I promise, once you see how easy and affordable this is, it will become a regular in your rotation. It’s a perfect lunch to pack for work, too.

I’d love to hear how you make it your own. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!