Why You’ll Love This Recipe
This salad is packed with a variety of ingredients that offer a satisfying crunch, sweetness, and a rich, savory flavor. The homemade dressing ties everything together, enhancing each bite. It’s healthy, filling, and perfect for lunch or dinner. The salad is versatile too, offering numerous ways to customize it to your liking.
Ingredients
- 12 cups coleslaw mix (2 small bags)
- 4 cups rotisserie chicken, finely chopped
- 1 ½ cups toasted sliced almonds (or cashews)
- 1 ½ cups dried cranberries
- ¾ cup red onion, finely diced
- 1 cup sesame sticks (optional)
- 1 ½ cups chopped cilantro
- 1-2 small cans mandarin oranges, drained
- ¼ cup black sesame seeds (or regular sesame seeds)
- 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar
- 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Salad: In a large bowl, layer the coleslaw mix, chopped chicken, almonds, cranberries, red onion, sesame seeds, sesame sticks (optional), cilantro, and mandarin oranges.
- Make the Dressing: In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil. Add 3 tablespoons of water and blend until smooth.
- Combine Salad and Dressing: Lightly pour the dressing over the salad and toss gently until evenly coated.
- Serve: Transfer to serving plates or bowls and enjoy!
Servings and Timing
- Servings: 6-8
- Preparation time: 15 minutes
- Cooking time: None
Variations
- Spicy Sriracha Kick: Add sriracha to the dressing for a spicy twist.
- Crunchy Slaw: Use napa cabbage or bok choy for extra crunch.
- Thai-Inspired: Swap balsamic vinegar for rice vinegar and add Thai herbs.
Storage/Reheating
Store the salad in an airtight container in the fridge for up to 2-3 days. To keep it fresh, store the dressing separately and add just before serving.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Yes, grilled or poached chicken works great as a substitute.
Can I make this salad ahead of time?
Yes, prepare the ingredients and store them separately until ready to serve.
Are there any nut-free alternatives to almonds or cashews?
Yes, you can use pumpkin seeds or sunflower seeds instead.
How can I adjust the dressing to suit my taste?
Customize the dressing by adjusting soy sauce, honey, or ginger to your preference.
Can I use a store-bought dressing instead?
You can, but homemade dressing adds more flavor and freshness.
Conclusion
This Asian Chicken Cranberry Salad is a delightful combination of flavors, textures, and colors. It’s easy to make, refreshing, and versatile, making it perfect for meal prep, a light dinner, or a vibrant side dish. Enjoy the richness of the dressing and the freshness of the ingredients for a meal that will leave everyone satisfied
Asian Chicken Cranberry Salad
This Asian Chicken Cranberry Salad combines tender chicken, crunchy almonds, sweet cranberries, and a tangy homemade dressing for a vibrant, flavorful dish. Perfect for lunch or dinner, this salad is packed with a variety of textures and balanced flavors, making it a refreshing and healthy option for any occasion.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 15 minutes
- Yield: 6-8 servings
- Category: Salad, Main Dish
- Method: No-Cook
- Cuisine: Asian, Fusion
- Diet: Gluten Free
Ingredients
- 12 cups coleslaw mix (2 small bags)
- 4 cups rotisserie chicken, finely chopped
- 1 ½ cups toasted sliced almonds (or cashews)
- 1 ½ cups dried cranberries
- ¾ cup red onion, finely diced
- 1 cup sesame sticks (optional)
- 1 ½ cups chopped cilantro
- 1–2 small cans mandarin oranges, drained
- ¼ cup black sesame seeds (or regular sesame seeds)
For the Dressing:
- 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar
- 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
- Prepare the Salad: In a large bowl, layer the coleslaw mix, chopped chicken, almonds, cranberries, red onion, sesame seeds, sesame sticks (optional), cilantro, and mandarin oranges.
- Make the Dressing: In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil. Add 3 tablespoons of water and blend until smooth.
- Combine Salad and Dressing: Lightly pour the dressing over the salad and toss gently until evenly coated.
- Serve: Transfer to serving plates or bowls and enjoy!
Notes
- For a spicy kick, add sriracha to the dressing.
- Substitute napa cabbage or bok choy for extra crunch.
- Customize the dressing by adjusting soy sauce, honey, or ginger to suit your taste.
