This quick and easy lunchtime salad with crunchy vegetables and Asian-inspired dressing won’t disappoint. Serve it wrapped in lettuce or over a bed of greens with a generous squeeze of lime or a dash of hot sauce if you like it hot.

Prep: 20 minsTotal: 20 mins
Servings: 6 1x



  • 1 lb. chicken, cooked, cubed and chilled (leftovers or rotisserie chicken is great for this!)
  • 1 ½ cups broccoli slaw (may substitute cabbage)
  • ½ medium red bell pepper, diced
  • ¼ cup slivered or sliced almonds, toasted
  • 2 green onions, chopped
  • ½ medium avocado, diced (optional)
  • Romaine or Butter Lettuce, washed and patted dry
  • Cilantro for garnish
  • Lime wedges
  • Sesame seeds


  • Juice of orange (about 3 Tbsp.)
  • 1/2 tsp. orange zest
  • 3 Tbsp. coconut aminos
  • 2 Tbsp. tahini, sunflower seed butter or almond butter
  • 1 Tbsp. avocado oil or olive oil
  • 2 tsp. toasted sesame oil
  • 1 tsp. rice vinegar
  • 1 garlic clove, minced (or 1/2 tsp. garlic powder)
  • ½ tsp freshly grated ginger (or 1/4 tsp. ground dried ginger
  • Salt and pepper to taste


  1. Combine chicken, broccoli slaw, red peppers, almonds and green onions in a large bowl. Set aside.
  2. Prepare dressing. Place ingredients in a small bowl and whisk until smooth.
  3. Pour dressing over salad and mix until chicken and vegetable mixture is completely coated.
  4. Fold in diced avocado, if using (note, this will turn brown after a day so if prepping ahead, add just before serving). 
  5. Serve with lettuce leaves, fresh cilantro and lime wedges. Sprinkle with black and white sesame seeds.


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Nutrition Information

  • Serving Size: 2 lettuce wraps
  • Calories: 410
  • Fat: 24g
  • Sodium: 330mg
  • Carbohydrate: 20g
  • (Fiber: 4g
  • Sugar: 8g)
  • Protein: 33g


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