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.
Find it online: https://avarecipe.com/asian-chicken-cranberry-salad/
