Description
This Asian Chicken Cranberry Salad is a fresh and colorful dish loaded with crunchy coleslaw mix, tender chicken, sweet dried cranberries, toasted nuts, and a flavorful sesame-ginger dressing. Perfect for lunch, dinner, meal prep, or gatherings, this salad delivers a delicious balance of sweet, savory, and crunchy textures in every bite.
Ingredients
- 12 cups coleslaw mix
- 4 cups finely chopped rotisserie chicken
- 1 1/2 cups toasted sliced almonds or cashews
- 1 1/2 cups dried cranberries
- 3/4 cup finely diced red onion
- 1 cup sesame sticks (optional)
- 1 1/2 cups chopped fresh cilantro
- 1 to 2 small cans mandarin oranges, drained
- 1/4 cup sesame seeds
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 4 tablespoons low-sodium soy sauce
- 3 to 4 cloves garlic, chopped
- 4 tablespoons honey
- 4 tablespoons fresh minced ginger
- 2 teaspoons toasted sesame oil
- 3 tablespoons water
Instructions
- Add the coleslaw mix to a very large mixing bowl to create the base of the salad.
- Add the chopped rotisserie chicken, toasted almonds or cashews, dried cranberries, red onion, sesame sticks, cilantro, mandarin oranges, and sesame seeds. Toss lightly to distribute evenly.
- In a blender, combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, minced ginger, toasted sesame oil, and water.
- Blend the dressing until smooth and fully combined.
- Slowly drizzle the dressing over the salad while gently tossing to lightly coat the ingredients.
- Serve immediately for maximum crunch or refrigerate for about 20 minutes to allow the flavors to blend.
Notes
- Replace chicken with crispy tofu or edamame for a vegetarian version.
- Grilled shrimp works well as a seafood alternative.
- Substitute dried cherries, raisins, or apricots for cranberries if desired.
- Add crispy noodles or sunflower seeds for extra crunch.
- Avocado adds creaminess and richness to the salad.
- Mix sriracha or red pepper flakes into the dressing for extra spice.
- Store dressing separately until ready to serve for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 45mg
