Y’hello Beastie! Some days, you want a meal that’s quick, fresh, and makes you feel like you have your life together. Other days, you just need something that won’t leave you feeling sluggish after eating it. This Coleslaw Salad with Baked Chicken is both. It’s protein-packed, fiber-rich, and has just the right balance of crunch, creaminess, and zest to keep your taste buds entertained.
Whether you’re meal prepping or just throwing something together between meetings, this dish has your back. And if you’re thinking, “But coleslaw is just a side dish,” hold onto your kale chips—this one’s stepping into the spotlight as a full-on meal.
YOU WILL NEED
- 18 oz chicken breast, sliced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 10 cups coleslaw mix (shredded cabbage & carrots)
- 2 cups cherry tomatoes, halved
- 2 avocados, sliced
- 4 tbsp hoisin sauce
- 4 tsp honey
- 4 tbsp fresh lemon juice
- 4 cups zucchini, spiralized or chopped
- 1 red apple, thinly sliced
- 1 green scallion, chopped (for garnish)
INSTRUCTIONS
- Preheat & Prep the Chicken: Preheat your oven to 400°F (200°C). Toss the chicken slices in olive oil, salt, black pepper, garlic powder, and smoked paprika.
- Bake to Perfection: Spread the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- Sauté the Zucchini: While the chicken is baking, heat a pan over medium heat. Lightly sauté the zucchini with a splash of water for 3-4 minutes until just tender. No mushy veggies allowed!
- Mix the Dressing: In a small bowl, whisk together hoisin sauce, honey, and lemon juice. This combo brings the perfect balance of sweet, savory, and tangy.
- Assemble the Salad: In a large mixing bowl, combine coleslaw mix, cherry tomatoes, zucchini, and thinly sliced red apple. Drizzle the dressing over the top and toss until everything is evenly coated.
- Add the Chicken & Avocado: Divide the salad into four bowls. Top with warm baked chicken and creamy avocado slices.
- Garnish & Serve: Sprinkle chopped green scallions over the top, add a lemon wedge on the side (for an extra squeeze of brightness), and boom—dinner is served!
NUTRITION FACTS
This recipe serves 4, and the nutrition facts per serving are as follows:
Calories: 494 | Protein: 42g | Fat: 11g | Carbs: 26g.
CUSTOMIZE IT!
For Vegans & Vegetarians:
- Swap the chicken for crispy tofu (bake or air-fry with the same seasoning).
- Use maple syrup instead of honey in the dressing.
- Add roasted chickpeas for extra protein and crunch.
HEALTH BENEFITS
- For Diabetics & Prediabetics: This salad is low in simple carbs and high in fiber, making it a great blood sugar-friendly meal. The combo of lean protein, healthy fats (from avocado), and fiber (from veggies and apple) helps slow glucose absorption and prevent spikes. Apples also contain polyphenols, which may improve insulin sensitivity.
- For Gut Health: Cabbage (in the coleslaw mix) and zucchini are fiber superstars, feeding your good gut bacteria and keeping digestion smooth. Apples bring in prebiotic fiber (hello, happy gut!), and the lemon juice supports natural detoxification.
Food doesn’t just fuel you—it should make you feel amazing from the inside out. Now go forth, Beasties, and conquer your meals like the champions you are. Beastie, if you try this recipe, don’t forget to tag us on Instagram. And check the Beasts shop for more recipes. Bon appétit!