Asian Chicken Salad with Ginger-Lime Dressing Bento #139

by The ROXX Box on January 9, 2014

in #SaladJam, asian, chicken, EasyLunchboxes, Kids Bento Lunches, Recipes, Teen/Adult Bento Lunches

Happy New Year The ROXX Box fans!!

Thanks for allowing me the opportunity to take a much needed break.  My family and I traveled to Texas to visit my parents over the holidays, and we had a wonderful time.

Now I’m back, and ready to get back into creating some fabulous meals and bento box lunches.

To kick things off, I am sharing with you an asian inspired cabbage salad similar to one I had while in Texas.  It’s a very simple salad to make, and packed with tons of flavor.

Asian Chicken Salad with Ginger-Lime Dressing

The salad contains cabbage, carrots, cilantro, green onions, and shredded chicken. The chicken can easily be substituted for tofu, beef, or seafood.


Poured over the salad before mixing is a ginger-lime dressing. You can add red chili peppers as seen in the picture, or omit them. Add based upon your heat tolerance.

Asian Chicken Salad with Ginger-Lime Dressing2

Salad can be served as a main course or a side dish.

Asian Chicken Salad with Ginger-Lime Dressing3

Tons of flavor packed in every bite.

Asian Chicken Salad with Ginger-Lime Dressing4

I love packing salads for lunch.  I decided to pack this salad for lunch in my Easylunchbox with some mixed fruit and grape tomatoes.


I wanted you guys to get an up-close view of the dressing without the red chili peppers.  I used ground black pepper instead.

Asian Chicken Salad with Ginger-Lime Dressing


1 1/2 cups shredded chicken breast
3-4 cups coleslaw blend (shredded green cabbage and carrots)
1/4 cup chopped green onions
1/8 (or more) torn cilantro leaves

Ginger-Lime Dressing

2 tsp minced/grated fresh ginger
3 1/2 tbsp sugar
5 tbsp freshly squeezed lime juice
2 tsp agave
2 tbsp fish sauce
black pepper

In a small bowl, combine the ginger, lime juice (start off with 3-4 tbsp), sugar, fish sauce, and agave. Stir until sugar dissolves. Taste and adjust the flavors to your liking. The sauce should not be overly tart, and you should be able to distinctly taste the ginger. Set aside for 30 minutes.

In a large bowl combine all of the salad ingredients. When dressing is ready, drizzle over salad and mix well. You will not use all of the salad dressing. Place remaining dressing in an airtight container, and place in refrigerator. Dressing can stay refrigerated for up to 2 weeks.




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