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Asian Chicken Cranberry Salad

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This Asian Chicken Cranberry Salad is a vibrant, crunchy salad made with rotisserie chicken, coleslaw mix, almonds, cranberries, and a bold sesame ginger dressing. It’s a quick and refreshing meal perfect for potlucks, meal prep, or weeknight dinners.

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 (orange-flavored if available)
  • ¾ cup red onion, finely diced
  • 1 cup sesame sticks (optional)
  • 1½ cups chopped fresh cilantro
  • 1–2 small cans mandarin oranges, drained
  • ¼ cup sesame seeds (black or regular)
  • 1 cup extra-virgin olive oil
  • ½ cup balsamic vinegar (regular or white)
  • 4 tablespoons low-sodium soy sauce
  • 3–4 garlic cloves, chopped
  • 4 tablespoons honey or brown sugar
  • 4 tablespoons minced fresh ginger
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons water

Instructions

  1. Layer coleslaw mix in a large bowl.
  2. Add chopped chicken, almonds or cashews, cranberries, red onion, sesame sticks (if using), mandarin oranges, cilantro, and sesame seeds.
  3. In a blender, combine olive oil, vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water. Blend until smooth (30–45 seconds).
  4. Pour about half the dressing over the salad and toss gently. Add more dressing as needed until evenly coated but not soggy.
  5. Serve immediately or chill for 30 minutes before serving.

Notes

  • Swap chicken for grilled shrimp, tofu, or chickpeas for different protein options.
  • Add crispy wontons or chow mein noodles for extra crunch.
  • Pineapple or mango can replace cranberries for a tropical twist.
  • Keep dressing separate if prepping ahead for best texture.

Nutrition

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