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Asian Chicken Cranberry Salad recipe

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Asian Chicken Cranberry Salad recipe

This Asian Chicken Cranberry Salad is a crunchy, vibrant, and flavor-packed dish featuring shredded coleslaw mix, tender rotisserie chicken, sweet cranberries, toasted almonds, and a tangy sesame ginger dressing. It’s the perfect combination of sweet, savory, and nutty flavors, making it a great salad for meal prep, potlucks, or a refreshing lunch.

Ingredients

Salad Base

  • Coleslaw Mix – A crunchy blend of shredded cabbage and carrots.
  • Rotisserie Chicken – Adds protein and flavor with minimal prep.
  • Toasted Almonds or Cashews – Provides crunch and a nutty taste.
  • Dried Cranberries – Sweet and slightly tart, balancing the flavors.
  • Red Onion – Adds a mild bite and depth.
  • Sesame Sticks (Optional) – Extra crunch and a hint of sesame flavor.
  • Cilantro – Fresh and aromatic.
  • Mandarin Oranges (Optional) – Adds sweetness and juiciness.
  • Black or Regular Sesame Seeds – Nutty and slightly smoky.

Dressing

  • Olive Oil – The base for a smooth, rich dressing.
  • Balsamic Vinegar – Adds a tangy, slightly sweet flavor.
  • Low-Sodium Soy Sauce – Infuses umami depth.
  • Garlic & Ginger – Provide warmth and bold Asian flavors.
  • Honey or Brown Sugar – Balances acidity with natural sweetness.
  • Toasted Sesame Oil – Adds a distinct nutty aroma.

Note: Ingredient measurements can be found in the recipe card below.

Instructions

Step 1: Assemble the Salad

  1. In a large mixing bowl, layer the coleslaw mix, shredded chicken, toasted almonds (or cashews), dried cranberries, red onion, sesame seeds, sesame sticks (if using), and fresh cilantro.
  2. Gently fold in the mandarin oranges if using.

Step 2: Make the Dressing

  1. In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey (or brown sugar), minced ginger, and toasted sesame oil.
  2. Add 3 tablespoons of water to thin it slightly.
  3. Blend until smooth and emulsified.

Step 3: Dress and Serve

  1. Drizzle the dressing lightly over the salad, adding more based on your preference.
  2. Gently toss to coat evenly.
  3. Serve immediately and enjoy!
Asian Chicken Cranberry Salad recipe this Recipe

How to Serve

This Asian Chicken Cranberry Salad pairs well with:

  • Rice or quinoa for a heartier meal.
  • Crusty bread or spring rolls as a side.
  • Chilled iced tea or a refreshing citrus drink.

Make Over

Make Ahead

  • Prep all the ingredients separately and store them in airtight containers.
  • Add dressing and sesame sticks just before serving to keep the salad fresh and crisp.

Storing

  • Store leftovers in the refrigerator for up to 3 days in an airtight container.
  • Do not freeze, as the texture will change.

Reheating

  • This salad is best served cold or at room temperature—no reheating needed.
Asian Chicken Cranberry Salad recipe

Frequently Asked Questions

Can I use a different protein?
Yes! Swap rotisserie chicken for grilled shrimp, tofu, or shredded turkey.

What can I substitute for almonds or cashews?
Sunflower seeds, pumpkin seeds, or chopped pecans are great alternatives.

Can I use a different dressing?
Absolutely! Try a miso dressing or an Asian peanut sauce for variety.

This Asian Chicken Cranberry Salad is fresh, flavorful, and perfect for a quick and satisfying meal. It’s packed with crunch, sweetness, and zesty goodness—ideal for any occasion!

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Asian Chicken Cranberry Salad recipe

Asian Chicken Cranberry Salad recipe

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  • Author: Susan M. Garcia
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian-Inspired
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Description

This Asian Chicken Cranberry Salad is a crunchy, flavorful mix of coleslaw, rotisserie chicken, toasted nuts, dried cranberries, and mandarin oranges, all tossed in a tangy sesame-ginger dressing. Perfect for a refreshing lunch or a crowd-pleasing side dish!

Ingredients

Units Scale

For the Salad:

  • 2 small bags coleslaw mix (about 12 cups)
  • 4 cups rotisserie chicken, finely chopped
  • 1 1/2 cups toasted sliced almonds (or cashews)
  • 1 1/2 cups dried cranberries (orange-flavored or regular)
  • 3/4 cup red onion, finely diced
  • 1 cup sesame sticks (optional)
  • 1 1/2 cups chopped cilantro
  • 1–2 small cans mandarin oranges, drained (optional)
  • 1/4 cup black or white sesame seeds

For the Dressing:

  • 1 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar (regular or white)
  • 4 tablespoons low-sodium soy sauce
  • 3–4 cloves garlic, chopped
  • 4 tablespoons honey or brown sugar
  • 4 tablespoons minced ginger
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons water

Instructions

  1. Assemble the Salad:
    1. In a large salad bowl, layer coleslaw mix, chopped chicken, nuts, cranberries, red onion, sesame seeds, sesame sticks (if using), and fresh cilantro.
    2. Add mandarin oranges, if desired.
  2. Make the Dressing:
    1. In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water.
    2. Blend until smooth and emulsified.
  3. Dress and Serve:
    1. Drizzle desired amount of dressing over the salad.
    2. Toss gently to coat and serve immediately.

Notes

  • Customize the Crunch: Try using a mix of cashews and almonds for variety.
  • Make-Ahead Tip: Store salad ingredients and dressing separately. Toss together just before serving for freshness.
  • Storage: Leftovers can be stored in an airtight container for up to 2 days (without dressing).

Nutrition

  • Serving Size: 1 serving
  • Calories: 350kcal
  • Sugar: 12g
  • Sodium: 480g
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 35g
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