Chicken and Broccoli Slaw Salad
Inspired by American potluck broccoli slaws and the bright snap of Japanese-style sesame chicken salads, this bowl layers juicy protein over a tangle of crunchy veg. A creamy-tangy sesame dressing coats every ribbon, while toasted almonds and scallions add a fragrant, nutty lift. Expect crisp textures, savory depth, and a clean, zesty finish in every bite.
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:
- ½ cup sliced almonds raw
For the Chicken:
- 1 lb boneless, skinless chicken breasts about 2 medium
- 1 tbsp avocado oil or other neutral oil
- ¾ tsp kosher salt for seasoning chicken
- ½ tsp freshly ground black pepper
- 2 tbsp water for pan-steaming to finish chicken
For the Dressing:
- ¼ 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
- ½ cup fresh cilantro leaves chopped, loosely packed
- ¼ 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 350°F / 175°C. Spread the sliced almonds on a rimmed baking sheet and bake for 6–8 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 3–4 minutes per side until golden. Reduce heat to medium-low, add 2 tbsp water, cover, and cook 4–6 minutes more, until the thickest part reaches 165°F / 74°C 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
Chef’s 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 1–2 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
Calories: 417kcalCarbohydrates: 15gProtein: 31gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 78mgSodium: 844mgPotassium: 943mgFiber: 3gSugar: 6gVitamin A: 1765IUVitamin C: 135mgCalcium: 105mgIron: 3mg
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