This Tropical Chicken Slaw is crunchy, delicious and full of flavor and topped off with a creamy Pineapple Vinaigrette – you’ll forget that it’s good for you, too!
We are planning to take a surprise trip to Hawaii this May. This will be my fourth trip to Hawaii, and my kids’ second. We are staying at Disney’s Aulani Resort again, and I am beyond excited to surprise them with it! We’ve been having a ton of rain here in Southern California lately (thank you El Nino), and the cold and wet weather has had me yearning the tropical flavors of the islands.
This Crunchy Tropical Chicken Slaw recipe feeds that craving. You can make a lot and feed a crowd, or make just enough for a delicious, healthy lunch or dinner.
This salad couldn’t be easier to make. I used cooked, shredded chicken that I almost always have on hand (rotisserie chicken works great, too) and I cut my own cabbage and carrots for the slaw mix. I feel like it’s just tastes so much fresher than buying a pre-made mix. Plus it’s beyond easy in my Kitchen Aid Food Processor.
The dressing is just as simple, with rice vinegar, pineapple juice, olive oil, soy sauce, honey and Greek yogurt. I will typically make a dressing like this in a mason jar and just shake it up and pour it over the salad. You could also whisk it together or process in a blender.
My very favorite part of this Tropical Chicken Slaw is the toasted almonds and sesame seeds. They add a nice crunch and texture, and give the slaw a slightly smoky flavor.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.