Chicken Slaw

Sesame Ginger Chicken Slaw

There’s nothing like a great slaw when the weather is warming up – or when you wish it would! This recipe is brimming with refreshing and nutritious vegetables blended with tender shredded chicken. The Asian-inspired dressing sparkles with the flavours of sesame, honey, garlic, and ginger. For a tasty side or a light meal, this easy recipe is a fresh take on a classic!

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25-30 minutes

Chefs Tips:

  • To save time use 1 lb (454 g) store bought coleslaw mix.
  • Toast sesame seeds in a small, dry (no oil) pan over medium heat until golden; about 4-5 minutes stirring often. Remove seeds from pan immediately to keep from over-toasting.


For the Dressing:

  • 3 tbsp (45 ml) soy sauce
  • 2 tbsp (30 ml) white vinegar, or lime juice
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) sesame seed oil
  • 1 tbsp (15 ml) garlic chili sauce
  • 2 tsp (13 g) minced ginger
  • 2 cloves of garlic, minced
  • ¼ cup (60 ml) mayonnaise

For the Chicken:

  • 1½ lb (680 g) Sargent Farms Boneless Skinless Chicken Thighs
  • 2 tbsp (30 ml) reserved dressing

For the Slaw:

  • 1 lb (454g) shredded purple cabbage (about 7 cups)
  • 2 large carrots, peeled and grated
  • 1 red pepper, sliced
  • ¼ cup (8 g) chopped cilantro
  • ½ cup (30 g) finely sliced green onion
  • 1 tbsp (9 g) toasted sesame seeds


For the Dressing:

  1. In a medium bowl whisk together all dressing ingredients except mayonnaise. Remove 2 tbsps (30 ml) of dressing for later use. Whisk mayonnaise into larger amount of dressing and refrigerate until needed.

For the Chicken:

  1. Preheat oven to 375°F (190°C) and line a baking sheet with foil.
  2. Place chicken thighs in a medium bowl. Pour reserved 2 tbsps (30 ml) of dressing over chicken and toss to coat.
  3. Place chicken on prepared baking sheet and place in preheated oven. Bake chicken for 25 – 30 minutes, or until it reaches an internal temperature of 165°F (74°C). Remove from oven and let cool. Once cooled, shred chicken using 2 forks.

For the Slaw:

  1. In a large bowl mix together shredded cabbage, grated carrot, red pepper, cilantro, and shredded chicken. Mix in desired amount of prepared dressing, divide among plates and garnish with green onions and toasted sesame seeds.
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