Best Chicken Slaw Salad Recipes

SESAME CHICKEN SLAW SALAD

Steps:

• Divide all ingredients except salad dressing among six bowls. Serve with dressing.

FRIED CHICKEN AND WAFFLE SANDWICH WITH POTATO SALAD AND COLLARD SLAW

Steps:

• Make the potato salad:
• Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
• Make the slaw:
• Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
• Fry the chicken:
• Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
• Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
• Assemble the sandwich:
• Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
• The leftover potato salad and slaw can be refrigerated for up to 3 days.

ASIAN CHICKEN BROCCOLI SLAW SALAD

Steps:

• Place the chicken in an oven safe dish and cover with the dressing, place in the oven at 350 degrees for 40-ish minutes or until cooked all the way through Thinly slice the pepper and chop the green onions, toss with the broccoli slaw. Once the chicken is done, slice the chicken into thin strips and add to the veggies, pour the remaining dressing over and any additional dressing as needed. Break up the ramen noodles and sprinkle over top. Serve with rice to help stretch the meal a little bit further

SPICY CHICKEN, KALE, AND BROCCOLI SLAW SALAD

Steps:

• Combine chicken, romaine lettuce, kale, cabbage, bell pepper, apple, bean sprouts, broccoli slaw, radishes, edamame, and peanuts in a large bowl.
• Whisk satay sauce, chili sauce, sesame oil, and lime juice together in a small bowl. Pour over salad and toss to coat. Serve immediately.

CHICKEN TACO SLAW SALAD

Steps:

• For dressing, combine the first 8 ingredients, making sure to mix very well.
• Add the salsa and combine well.
• Cover and keep refrigerated until ready to use (make sure you stir or shake the dressing before serving).
• In a large nonstick skillet, heat 1 T-2 T olive oil over medium-high heat.
• In a medium-sized bowl or plastic ziploc bag, add chicken, cumin, barbecue seasoning, cayenne pepper, if using, sea salt and black pepper; shake to coat chicken.
• Toss the chicken mixture in the skillet and cook until nicely browned and it is no longer pink in the middle, about 10-15 minutes.
• In large salad bowl, add broccoli slaw and then layer the beans, chickpeas, corn, cilantro, onions, tomatoes, cumcumber and chicken.
• Squeeze the juice of the lime over the entire salad.
• Top with the amount of dressing you prefer (you may not want all of the dressing on the salad, depending on your taste).
• Serve with tortilla chips, sour cream and cheese, if desired.

CHICKEN SLAW SALAD

Steps:

• In large bowl, place all ingredients except dressing and noodles.
• Pour dressing over salad; toss to coat. Garnish with noodles.

FRIED CHICKEN AND WAFFLE SANDWICH WITH POTATO SALAD AND COLLARD SLAW RECIPE | EPICURIOUS.COM

Steps:

• Make the potato salad:
• Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
• Make the slaw:
• Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
• Fry the chicken:
• Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
• Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
• Assemble the sandwich:
• Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
• The leftover potato salad and slaw can be refrigerated for up to 3 days.

SESAME CHICKEN SLAW MASON JAR SALAD RECIPE - (4.4/5)

Steps:

• In a 16-ounce mason jar, layer ingredients in the following order: dressing, cabbage, chicken, carrots, quinoa, and edamame. Screw on lid and refrigerate. When ready to eat, shake jar until contents are mixed and enjoy.

TRADER JOE'S KALE AND BROCCOLI SLAW SALAD WITH CHICKEN COPYCAT RECIPE - (3.9/5)

Steps:

• Combine all of the Sweet and Spicy dressing ingredients into a big bowl. Mix with a whisk. Taste and season accordingly. Set aside. Assemble the salad. Toss chopped kale, broccoli slaw, and green cabbage together. Add in the chicken, the cranberries, and the sunflower seeds. Drizzle the dressing on top and toss it all together. Let the salad sit for 30 minutes or so to allow kale to soften. This recipe originally appeared on Snack Therapy as Kale and Broccoli Slaw Salad with Chicken: Copycat Recipe.