Asian Chicken Cranberry Salad Recipe

Introduction

This Asian Chicken Cranberry Salad is a vibrant and refreshing dish combining crunchy cabbage, tender chicken, and sweet-tart cranberries. Tossed with a flavorful sesame ginger dressing, it’s perfect for a light lunch or a crowd-pleasing side.

Ingredients

• 2 small bags of coleslaw mix (about 12 cups)
• 4 cups rotisserie chicken (finely chopped)
• 1 ½ cups toasted sliced almonds (or cashews)
• 1 ½ cups dried cranberries (such as Orange Cranberries)
• ¾ cup red onion (finely diced)
• 1 cup sesame sticks (optional, found in bulk aisle)
• 1 ½ cups chopped cilantro
• 1-2 small cans mandarin oranges (drained, optional)
• ¼ cup black sesame seeds (or regular sesame seeds)
• 1 cup extra-virgin olive oil
• ½ cup balsamic vinegar (regular or white)
• 4 Tbsp low-sodium soy sauce
• 3-4 cloves garlic (chopped)
• 4 Tbsp honey or brown sugar
• 4 Tbsp minced ginger
• 2 tsp toasted sesame oil

Instructions

1. Step 1: In a large bowl, layer the coleslaw mix with chopped chicken, toasted almonds or cashews, dried cranberries, diced red onion, sesame seeds, sesame sticks if using, and chopped cilantro. Add the drained mandarin oranges if desired.
2. Step 2: In a blender, combine the olive oil, balsamic vinegar, soy sauce, chopped garlic, honey or brown sugar, minced ginger, toasted sesame oil, and 3 tablespoons of water. Blend until smooth to make the dressing.
3. Step 3: Pour the dressing lightly over the salad mixture according to your preferred level of moisture. Gently toss everything together until evenly coated.
4. Step 4: Serve immediately for the freshest crunch, or chill briefly to allow flavors to meld.

Tips & Variations

• For extra crunch, toast the nuts lightly before adding.
• Swap dried cranberries with dried cherries or raisins for a different tart note.
• Use leftover cooked chicken or turkey for convenience and flavor.
• Add sliced green onions or a dash of chili flakes for extra kick.
• To make this salad vegetarian, omit the chicken and add extra nuts or tofu.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to maintain crispness. Leftover salad may become soggy if dressed too far in advance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the salad components and dressing separately, then combine before serving to keep everything fresh and crunchy.

What can I use if I don’t have mandarin oranges?

Fresh orange segments or canned pineapple chunks work well as alternatives, adding a similar sweet citrus flavor.

Asian Chicken Cranberry Salad Recipe

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★★★★★

4.9 from 76 reviews

• Author: Aiden
• Total Time: 15 minutes
• Yield: 6–8 servings 1x
• Diet: Low Salt

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Description

A vibrant and flavorful Asian Chicken Cranberry Salad that combines tender rotisserie chicken, crunchy nuts, sweet dried cranberries, and a zesty homemade dressing. This salad is perfect for a refreshing lunch or light dinner, featuring a mix of textures and the bright flavors of sesame, ginger, and mandarin oranges.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 small bags of coleslaw mix (about 12 cups)
• 4 cups rotisserie chicken, finely chopped
• 1 ½ cups toasted sliced almonds (or cashews)
• 1 ½ cups dried cranberries (Orange Cranberries recommended)
• ¾ cup red onion, finely diced
• 1 cup sesame sticks (optional)
• 1 ½ cups chopped cilantro
• 1–2 small cans mandarin oranges, drained (optional)
• ¼ cup black sesame seeds (or regular sesame seeds)

Dressing Ingredients

• 1 cup extra-virgin olive oil
• ½ cup balsamic vinegar (regular or white)
• 4 Tbsp low-sodium soy sauce
• 3–4 cloves garlic, chopped
• 4 Tbsp honey or brown sugar
• 4 Tbsp minced ginger
• 2 tsp toasted sesame oil
• 3 tablespoons water (for blending)

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Instructions

1. Prepare the salad base: In a large bowl, layer the coleslaw mix with finely chopped rotisserie chicken, toasted almonds or cashews, dried cranberries, diced red onion, sesame seeds, sesame sticks if using, chopped cilantro, and mandarin oranges if desired.
2. Make the dressing: Add extra-virgin olive oil, balsamic vinegar, low-sodium soy sauce, chopped garlic, honey or brown sugar, minced ginger, toasted sesame oil, and 3 tablespoons of water into a blender. Blend until the mixture is smooth and well combined.
3. Toss and serve: Lightly pour the dressing over the salad mixture according to your preferred moisture level. Gently toss the salad to evenly coat all ingredients with the dressing. Serve immediately and enjoy.

Notes

• The salad can be customized by substituting almonds with cashews or a mixture of both.
• Sesame sticks and mandarin oranges add extra texture and sweetness but are optional.
• Use low-sodium soy sauce to keep the sodium content in control.
• Adjust the amount of dressing to achieve your desired salad moisture level.
• Leftover dressing can be stored separately in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian Fusion

Keywords: Asian chicken salad, cranberry salad, healthy chicken salad, coleslaw chicken salad, sesame dressing, rotisserie chicken salad