Asian Barbecue Chicken Slaw Recipe
Asian Barbecue Chicken Slaw Recipe photo by Taste of Home
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Asian Barbecue Chicken Slaw Recipe

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When it’s springtime in the South, cabbage is plentiful and we use it. One of our favorite recipes is this combo of Asian slaw and barbecue chicken. Plus, it's easy to halve or double the servings as needed. —Paula Todora, Maple Valley, Washington
Featured In: 52 Date Night Dinners
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1/2 cup barbecue sauce
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/4 teaspoon pepper
  • 1/4 cup honey mustard salad dressing
  • 1 package (14 ounces) coleslaw mix
  • 3 green onions, chopped
  • 4 tablespoons sliced almonds, toasted, divided
  • 3 teaspoons sesame seeds, toasted, divided

Nutritional Facts

1/2 cup chicken mixture with 1-1/4 cups slaw: 500 calories, 23g fat (3g saturated fat), 67mg cholesterol, 1202mg sodium, 47g carbohydrate (37g sugars, 4g fiber), 27g protein.


  1. In a large bowl, whisk soy sauce, honey, oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Add barbecue sauce mixture; heat through.
  2. Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Asian Barbecue Chicken Slaw in Simple & Delicious April/May 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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hkpepin User ID: 3030797 259322
Reviewed Jan. 6, 2017

"My husband and I really enjoyed this, but I would make a few changes next time. The chicken was delicious but I would lessen the amount of the honey mustard dressing and maybe add a little BBQ sauce to the coleslaw dressing. I also like the idea that another reviewer had to add a little sesame oil as well. We would definitely try this recipe again."

Brossi User ID: 8526235 242265
Reviewed Jan. 22, 2016

"The chicken tasted AMAZING! Made the full amount of dressing as I made a larger salad to feed all of us – although had heaps of salad leftover! Didn’t use coleslaw mix – used baby spinach, lettuce, cabbage, carrots as I had them on hand. Another winning recipe! Just LOVED this. Thanks for the best recipe!"

Marysland User ID: 8631306 237986
Reviewed Nov. 23, 2015

"Amazing! I added a few drops of sesame oil. Scrumptious!"

givenspc User ID: 8432778 230085
Reviewed Jul. 23, 2015

"It was a delicious and unique meal."

Grammy Debbie User ID: 30612 226021
Reviewed May. 7, 2015

"This was really good! I did all the sauce prep work, toasted the sesame seeds and almonds, and chopped the green onions the night before so all I had to do at dinner time was to saut? the chicken (and I used boneless chicken tenders so didn't even have to slice the chicken breast!) and put everything together. The only change I would make is I think there is plenty of the dressing mixture for at least one and a half, if not two, bags of slaw mix. If I would have had another bag on hand, I would have added it as there was LOTS of dressing in the bottom of the bowl. This was quick easy and very tasty and I will definitely be making it again!"

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