This is a seared chicken and broccoli slaw salad with a creamy sesame dressing โ crunchy vegetables, tender sliced chicken, toasted almonds, and a tangy-savory coating that actually sticks. It comes together in about 40 minutes, and most of that time is hands-off. If you need a solid weeknight protein salad that doesnโt feel like a compromise, this is a reliable one.
The short version of why this works
Two things carry this recipe. First, the pan-steam finish on the chicken: searing builds a golden crust and flavor, then a splash of water and a lid trap steam to bring the interior to 165ยฐF without drying it out. Slice it thin across the grain and it stays juicy against the crunchy slaw. Second, the dressing uses mayonnaise as its base, which means it emulsifies without effort and clings to every shred of broccoli slaw instead of pooling at the bottom of the bowl. The sesame oil, rice vinegar, and lime juice layer on top of that base โ you get acid, fat, and umami in one pour.
Troubleshooting
- Dressing tastes flat: Add lime juice a little at a time after mixing โ acidity fades fast, and the full tablespoon may be needed right before serving rather than during prep.
- Chicken is rubbery or dry: The steam step only works if the lid fits tightly. A loose lid lets moisture escape. If your skillet lid doesnโt seal well, use a sheet of foil pressed over the pan instead.
- Almonds go soft before serving: They absorb moisture quickly once they hit the dressed slaw. Add them at the very last minute โ even five minutes of sitting in dressing will dull their crunch.
- Slaw releases too much water: Bagged broccoli slaw can be wet. Spread it on a clean kitchen towel and press gently before adding to the bowl, especially if your bag has been open for a day.
- Dressing is too thick to toss evenly: Whisk in a teaspoon of water at a time until it loosens to a pourable consistency โ full-fat mayo varies by brand.
About the ingredients
- Toasted sesame oil: This is the dark, aromatic kind โ not light sesame oil. They are not interchangeable. The dark version is what gives the dressing its nutty depth; light sesame oil will produce a noticeably blander result.
- Unseasoned rice vinegar: Seasoned rice vinegar already contains sugar and salt. Using it here throws off the dressing balance. Check the label before you buy.
- Broccoli slaw mix: Most bags already include shredded carrots, which is what the recipe accounts for. If yours is plain broccoli stems only, add a handful of shredded carrot separately.
- Sugar snap peas: Slice them on the bias as written โ it increases surface area so the dressing coats them and they donโt roll around the bowl.
- Avocado oil swap: Any neutral high-smoke-point oil works for searing โ grapeseed or refined sunflower are fine. Skip olive oil here; it smokes at the temperature needed for a good sear.
Make-ahead notes
The dressing keeps in a sealed jar in the fridge for up to four days โ whisk it briefly before using since the sesame oil can separate. Chicken can be cooked, sliced, and refrigerated up to two days ahead; bring it close to room temperature before adding to the bowl so it doesnโt chill the whole salad. The slaw vegetables hold well dry for a day in the fridge in a covered bowl. Dress it at the table โ a pre-dressed salad goes limp fast, and broccoli slaw in particular turns watery once acid hits it. Toast the almonds ahead and store them in an airtight container at room temperature for up to a week, but add them only at the moment of serving.
Chicken and Broccoli Slaw Salad
Equipment
- Rimmed baking sheet
- 12-inch skillet with lid
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Chef's Knife
- Cutting board
- Tongs
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
To Toast:
- ยฝ cup sliced almonds raw
For the Chicken:
- 1 lb boneless, skinless chicken breasts about 2 medium
- 1 tbsp avocado oil or other neutral oil
- ยพ tsp kosher salt for seasoning chicken
- ยฝ tsp freshly ground black pepper
- 2 tbsp water for pan-steaming to finish chicken
For the Dressing:
- ยผ cup mayonnaise full-fat or light
- 2 tbsp rice vinegar unseasoned
- 1 tbsp low-sodium soy sauce
- 2 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 tbsp toasted sesame oil dark, aromatic
- 1 tsp fresh ginger finely grated
- 1 clove garlic small, finely grated
- 1 tbsp fresh lime juice
For the Salad:
- 12 oz broccoli slaw mix about 6 cups, with carrots
- 1 medium red bell pepper cored, thinly sliced
- 1 cup sugar snap peas thinly sliced on the bias
- 3 pieces scallions thinly sliced
- ยฝ cup fresh cilantro leaves chopped, loosely packed
- ยผ tsp red pepper flakes optional, for heat
- 1 tsp toasted sesame seeds black or white, for garnish
Instructions
- Toast the Almonds: Preheat the oven to 350ยฐF / 175ยฐC. Spread the sliced almonds on a rimmed baking sheet and bake for 6โ8 minutes, shaking once, until golden and fragrant. Transfer to a plate to cool completely.
- Season the Chicken: Pat chicken breasts dry. Season evenly with kosher salt and black pepper.
- Sear and Finish the Chicken: Heat avocado oil in a 12-inch skillet over medium-high until shimmering. Add chicken and sear 3โ4 minutes per side until golden. Reduce heat to medium-low, add 2 tbsp water, cover, and cook 4โ6 minutes more, until the thickest part reaches 165ยฐF / 74ยฐC on an instant-read thermometer. Transfer to a board, rest 5 minutes, then slice thinly across the grain.
- Whisk the Dressing: In a medium bowl, whisk mayonnaise, rice vinegar, soy sauce, honey, Dijon, toasted sesame oil, ginger, garlic, and lime juice until smooth and emulsified. Taste and adjust acidity or sweetness to preference.
- Toss the Salad Base: In a large bowl, combine broccoli slaw, red bell pepper, sugar snap peas, scallions, and cilantro. Add about two-thirds of the dressing and toss to coat, lifting and folding to distribute evenly.
- Add Chicken and Finish: Add warm sliced chicken and half the toasted almonds; toss gently. Drizzle with remaining dressing to taste, then sprinkle with the remaining almonds, sesame seeds, and red pepper flakes. Serve immediately, or chill 15 minutes to let flavors meld.
Notes
Chefโs Tips:
- For ultra-juicy chicken, let the seared breasts rest at least 5 minutes before slicing; the juices redistribute for better texture.
- Prefer a Lighter Dressing? Swap half the mayonnaise for plain Greek yogurt and whisk in an extra 1โ2 tsp water to loosen, if needed.
- Make-Ahead: Whisk dressing and toast almonds up to 3 days in advance. Store dressing covered in the fridge and almonds airtight at room temperature.
- Shortcut: Use 3 cups shredded rotisserie chicken and skip the cooking step; warm it briefly in the skillet for better flavor absorption.
- Crunch Insurance: Keep a handful of almonds aside and garnish at the last moment so they stay crisp.
Nutrition
Common questions
Can I use rotisserie chicken instead of cooking the chicken from scratch?
Yes โ rotisserie chicken works well and cuts the active time significantly. Use about 2 to 2ยฝ cups of shredded or thinly sliced meat, and skip straight to making the dressing.
Can I make this without cilantro?
Yes, just leave it out โ the salad holds up fine without it. Thinly sliced fresh basil or a small handful of flat-leaf parsley are reasonable substitutes if you want something green in its place.
Is there a mayo-free option for the dressing?
Tahini is the most practical substitute: use 3 tablespoons in place of the ยผ cup mayo and add an extra teaspoon of rice vinegar to keep the acidity balanced. The dressing will be slightly thinner and more nutty in flavor, but it still clings well to the slaw.