Description
Tropical Chicken Slaw Salad combines tender shredded chicken, crunchy green and red cabbage, colorful vegetables, and juicy tropical fruits like mango and pineapple. Tossed in a creamy citrus dressing made with mayonnaise, lime juice, and orange juice, this bright and refreshing salad is perfect for warm-weather meals, offering a satisfying balance of flavors and textures.
Ingredients
Salad
- 2 cups cooked chicken breast, shredded
- 2 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup mango, diced
- 1 cup pineapple, diced
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Optional: 1/4 cup toasted cashews
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Shred the Chicken: Shred the cooked chicken breast into bite-sized pieces, preparing it for mixing into the salad.
- Prepare the Vegetables: Thinly slice both green and red cabbage. Shred the carrots and thinly slice the red bell pepper to add crunch and color.
- Dice the Fruits: Cut mango and pineapple into small, bite-sized pieces to add sweetness and tropical flavor.
- Slice and Chop Herbs: Slice the green onions and chop fresh cilantro to incorporate fresh herbal notes into the slaw.
- Make the Dressing: In a small bowl, whisk together mayonnaise, lime juice, orange juice, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine Salad Ingredients: In a large mixing bowl, add the cabbage, carrots, bell pepper, mango, pineapple, green onions, and cilantro. Add the shredded chicken on top.
- Toss the Salad: Gently toss the salad ingredients together to mix evenly without bruising the delicate fruit and vegetables.
- Add the Dressing: Pour the creamy citrus dressing over the salad mixture and toss again until everything is evenly coated with the flavorful dressing.
- Serve: Sprinkle toasted cashews over the top, if using, for added crunch and serve immediately chilled or at room temperature.
Notes
- For a seafood variation, substitute grilled shrimp for the chicken.
- Add avocado for creaminess or sliced jalapeños for a spicy kick.
- Try coconut flakes, toasted macadamia nuts, or sunflower seeds for extra tropical texture and flavor.
- Prepare vegetables and chicken ahead, but keep the dressing separate until serving to maintain crispness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Use rotisserie chicken for a convenient shortcut.
- For a lighter dressing, replace some or all mayonnaise with plain Greek yogurt.
- Bagged coleslaw mix can be used to save prep time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
