Asian Chicken Cranberry Salad
Asian Chicken Cranberry Salad is a vibrant, refreshing, and flavorful dish made with rotisserie chicken, coleslaw mix, sweet dried cranberries, crunchy almonds, and a zesty Asian-inspired dressing. Perfect for potlucks, family dinners, or quick weekday lunches, this salad is packed with protein and bold, tangy flavor.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Salad
- Method: No-cook
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
2 small bags coleslaw mix (about 12 cups)
4 cups rotisserie chicken, finely chopped
1½ cups toasted sliced almonds (or cashews)
1½ cups dried cranberries
¾ cup red onion, finely diced
1 cup sesame sticks (optional)
1½ cups chopped cilantro
1–2 small cans mandarin oranges, drained
¼ cup black sesame seeds (or regular)
For the Dressing:
1 cup extra-virgin olive oil
½ cup balsamic vinegar (white or regular)
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
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Prepare the Salad: In a large bowl, combine the coleslaw mix, chopped chicken, almonds or cashews, cranberries, red onion, sesame sticks (if using), cilantro, and mandarin oranges.
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Make the Dressing: In a blender, combine all dressing ingredients and blend until smooth.
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Assemble: Drizzle the dressing over the salad, toss gently until well coated.
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Serve: Sprinkle black sesame seeds on top and serve immediately for best texture.
Notes
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To make it vegetarian, replace chicken with tofu or tempeh.
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For nut-free version, substitute sunflower seeds.
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Swap cranberries with dried cherries or raisins if desired.
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Salad is best enjoyed fresh, but can be stored for up to 3 days if dressing is kept separate.
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Add red pepper flakes to dressing if you like heat.
Find it online: https://bitezly.com/asian-chicken-cranberry-salad/
