When life is busy and I need a quick, blood sugar friendly meal that hits crunchy, salty, and a little bit indulgent, this Simple Chicken Gyoza Salad is my go-to. It’s fast, portable, and (almost) my whole family enjoys it. I have been making it weekly recently, so I figured it was worth sharing with you!
Why I love it:
- Ready in about 20 minutes (most of that is hands-off baking).
- Balanced meal: carbs from the potstickers, protein from chicken gyoza and edamame, healthy fats from the peanuts and avocado, and fiber from the veggies, edamame, and avocado.
- Flexible: swap the dressing, use frozen edamame, or throw in extra crunch with slivered almonds, radishes, or cucumbers.
- The components hold up well, and you can keep the dressing separate if you’re prepping ahead. I often will eat the leftovers for lunch the next day.
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Ingredients
- 1 bag coleslaw mix (about 12–14 oz)
- 1.5 cups refrigerated edamame (shelled; I use Trader Joe’s)
- 1/2 cup peanuts
- Thai-style peanut dressing (I use Trader Joe’s; amount to taste – ~1/3–1/2 cup)
- 12–16 chicken gyoza potstickers (store-bought; quantity depends on size and appetite)
- Avocado, sliced
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Arrange the chicken gyoza potstickers in a single layer on the sheet and bake for 20 minutes, flipping once halfway through if the package suggests it. They should be golden and cooked through.
- While the gyoza bake, pour the coleslaw mix into a large bowl and add the edamame.
- Toss the coleslaw and edamame with the Thai-style peanut dressing until evenly coated. (If you’re meal-prepping, keep the dressing separate and toss just before serving.)
- Top the dressed salad with peanuts for crunch.
- Top with the baked chicken gyoza (I usually add 5-6 to my serving) and sliced avocado.
- Serve immediately and enjoy.
Make-ahead + serving notes
- Bake the gyoza the day you plan to eat for best texture.
- If packing for lunch, keep dressing and gyoza separate until you’re ready to eat so the slaw stays crisp.
- To make it vegetarian, swap chicken gyoza for vegetable or tofu potstickers and use a plant-based dressing.
Final thoughts
This salad is one of those simple wins: five minutes of active work, a short bake, and you have a satisfying, balanced meal that’s actually fun to eat. Perfect for busy days, lunchboxes, or when you want something a little different from the usual salad routine.
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Chicken Gyoza Salad (Simple 6 Ingredient Meal)
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Arrange the chicken gyoza potstickers in a single layer on the sheet and bake for 20 minutes, flipping once halfway through.
- While the gyoza bake, pour the coleslaw mix into a large bowl and add the edamame.
- Toss the coleslaw and edamame with the Thai-style peanut dressing until evenly coated.
- Top the dressed salad with peanuts for crunch.
- Add the baked chicken gyoza Potstickers on top.
- Top with sliced avocado.
- Serve immediately and enjoy.
Notes
Nutrition
Makes 4 servings- Calories: 525
- Carbs: 45 g
- Fat: 34 g
- Protein: 23 g
- Fiber: 9 g