- 1 can (12.5 oz each) chunk chicken breast, drained
- 1/3 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
- 1/4 cup light mayonnaise
- 4 cups tri-color coleslaw mix
- 2 tablespoons chopped green onions
|Serving Size||4 servings (1-1/3 cups each)|
- Combine chicken, stir fry sauce and mayonnaise in medium bowl until chicken is coated evenly.
- Place 1 cup coleslaw mix on each serving plate. Top each with about 1/3 cup chicken salad and sprinkle with green onions.
|Amount per Serving|
|% Daily Value*|
|Total fat||6 g||9%|
|Saturated fat||1 g||4%|
|Dietary fiber||2 g||6%|
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If you have little ones, I'm certain this one will be a hit as the Orange Ginger Stir Fry is on the sweeter side. For adult taste pallets, I think it might be too sweet. My son liked it but said he'd prefer it open-faced on bread and that he liked the texture of the chicken against the slaw. I think I would prefer this with diced chicken meat rather than canned as the texture was way to soft for me but otherwise we liked it. I would also use more mayo that has just been seasoned with the La Choy sauce rather than have the two ingredients almost even. I still think some chipotle spice would make it better but then, everything is a little better with a spice kick added to sweet. At least with our taste buds!
Chicken salads are always great summer dishes and this one fits the bill. I actually dusted some chicken breast with ground ginger and sauteed it in a pan before mixing it in with the dressing to give it just a little more of a kick in the spice department. What I did add a few minutes to the prep time, but it was definitely worth it. Also, I had some red bell pepper, I so I added some that I finely diced to add a little more color to the dish.
5 ingredients and 10 minutes to prepare, that is a no-brainer! And the flavor was great. I loved the crunchiness the coleslaw gave it. Instead of mixing the chicken with the sauce, I mixed everything together, it was delicious, my kids ate it without a peep of protest. My husband and I had seconds. Definitely a salad I will make again with gusto, next time though I will bake my own chicken.
This. was. AMAZING! I have no hesitation whatsoever in giving it a big FIVE STARS! We have had temperatures of 100 degrees this week and this was the perfect cold summer salad for this hot weather. My husband and I both just loved it, and it is as easy to make as it could possibly be. Mix chicken with mayo & marinade, then plop it on top of some cole slaw and sprinkle with onions - ta da! The flavor is fabulous, we both had seconds! I couldn't possibly RAVE about this recipe any more. Try it! Make it! You won't be sorry! Because I am super-cheap, I will probably just crock-pot and shred some chicken instead of getting canned next time, but other than that I would not change a thing!
This recipe was one I tweaked to fit my family's tastebuds---but it ended up a winner. I knew I would like it as it's the perfect summer option for my family of three. Little time spent preparing and most of my time spent being with my family. I like that it's so healthy (I had some already grilled and chopped chicken breast in the fridge so I added that in addition to what the recipe called for) as it leaves room for other 'treats' in our meal come dessert time. Im not a mayo fan so I opted to leave that ingredient out and the salad was still a success according to my family. I might try with yogurt in place of the may next time and see how that is. I will definitely make this again.