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This quick and easy lunchtime salad with crunchy vegetables and Asian-inspired dressing won’t disappoint. Serve it wrapped in any favorite wrap or lettuce leaves, or over a bed of greens with a generous squeeze of lime.

Prep: 20 minsTotal: 20 mins
Servings: 4 servings 1x

Ingredients

For the Chicken Salad:

  • 3 cups diced cooked chicken (about 1 lb raw)
  • 1 ½ cups broccoli slaw (may substitute shredded cabbage or cole slaw mix) 
  • ½ medium red bell pepper, diced
  • ¼ cup slivered or sliced almonds, toasted
  • 2 green onions, ends trimmed and chopped

For the Dressing:

For Serving:

  • Lettuce wrap, salad greens, or wrap of choice (tortilla, etc)
  • ½ medium avocado, diced or sliced
  • For garnish: cilantro, green onion, sesame seeds, and/or toasted almonds

Instructions

  1. In a large bowl, combine the chicken, broccoli slaw, red peppers, almonds, and green onions; set aside.
  2. Prepare the dressing: Add the dressing ingredients to a small bowl and whisk until smooth.
  3. Pour the dressing over salad and mix until chicken and vegetable mixture is completely coated.
  4. Serve scooped in lettuce leaves, over a bed of greens, or rolled into a wrap along with diced or sliced avocado, fresh cilantro, and lime wedges. Top with sesame seeds, sliced green onion, and/or additional toasted almonds.

Notes

To toast almonds on the stovetop:

  1. Place a skillet over medium heat.
  2. Add sliced or slivered almonds to the hot skillet, and then cook for 6-8 minutes or until they give off a toasted aroma. Make sure to watch them closely and stir often to avoid burning.
  3. Once almonds are fragrant and golden brown, transfer them to a plate to cool.

To toast almonds in the oven:

  1. Preheat the oven to 350℉.
  2. Place the almonds on a small sheet pan.
  3. Toast in the oven for 6-8 minutes, watching closely to avoid burning.
  4. Once almonds are fragrant and golden brown, remove from the oven and transfer them to a plate to cool.

Nutrition Information

  • Serving Size: 1/4 of the recipe (chicken salad with dressing)
  • Calories: 290
  • Fat: 13 g
  • (Sat Fat: 1 g)
  • Sodium: 880 mg
  • Carbohydrate: 12 g
  • (Fiber: 3 g
  • Sugar: 6 g)
  • Protein: 36 g
  • Cholesterol: 75 mg

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom