Name: Chicken Coleslaw Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: For the salad:; 8 cups coleslaw mix; 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 (optional); ¼ cup sesame seeds, black or regular; For the ginger sesame dressing:; 1 cup extra-virgin olive oil; ½ cup balsamic vinegar (regular or white); 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, for thinning

Chicken Coleslaw Salad with Ginger Sesame Dressing

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I’ve brought together crisp coleslaw, tender rotisserie chicken, sweet dried cranberries, crunchy nuts, and a vibrant ginger sesame dressing to make this Chicken Coleslaw Salad. It’s fresh, hearty, and full of contrasting textures, perfect for a quick dinner, a potluck dish, or a make-ahead lunch.

Why I’ll Love This Recipe

I love how this salad balances sweet, tangy, savory, and nutty flavors all in one bowl. The mandarin oranges add bright bursts of citrus, while the nuts and sesame seeds give it a satisfying crunch. The homemade ginger sesame dressing ties it all together with bold, aromatic depth. It’s filling enough for a main dish yet light enough to serve alongside other favorites. Chicken Coleslaw Salad with Ginger Sesame Dressing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Coleslaw mix (about 8 cups)
Rotisserie chicken, finely chopped (4 cups)
Toasted sliced almonds or cashews (1½ cups)
Dried cranberries (1½ cups)
Red onion, finely diced (¾ cup)
Sesame sticks (1 cup, optional)
Chopped cilantro (1½ cups)
Mandarin oranges, drained (1–2 small cans, optional)
Sesame seeds, black or regular (¼ cup)

For the ginger sesame dressing:

Extra-virgin olive oil (1 cup)
Balsamic vinegar, regular or white (½ cup)
Low-sodium soy sauce (4 tablespoons)
Garlic, chopped (3–4 cloves)
Honey or brown sugar (4 tablespoons)
Minced ginger (4 tablespoons)
Toasted sesame oil (2 teaspoons)
Water, for thinning (3 tablespoons)

Directions

I place the coleslaw mix in a large serving bowl as the base.
I layer in chopped rotisserie chicken, toasted nuts, dried cranberries, and diced red onion. If I want extra crunch, I add sesame sticks.
I sprinkle chopped cilantro and mandarin oranges (if using) over the top, then finish with sesame seeds.
I make the dressing by blending olive oil, balsamic vinegar, soy sauce, garlic, honey or brown sugar, minced ginger, sesame oil, and water until smooth.
I taste and adjust the dressing—adding more honey for sweetness, vinegar for tang, or soy sauce for saltiness.
I drizzle some of the dressing over the salad and toss gently to coat. I save any extra dressing for another use.
I serve immediately for the best crunch.

Servings and timing

Servings: About 6–8 portions
Timing:
- Prep: 20 minutes
- Total: 20 minutes

Variations

I make it vegetarian by skipping the chicken and adding chickpeas or extra nuts.
I replace almonds with walnuts or sunflower seeds for a different crunch.
I swap cranberries for golden raisins.
I add fresh herbs like basil or mint for a fresh twist.
I sprinkle in red pepper flakes for a bit of heat.

storage/reheating

I store the salad and dressing separately in the refrigerator if making ahead—both keep well for up to 3 days. Once dressed, the salad is best eaten within a few hours to keep the crunch.

FAQs

Can I use bagged shredded cabbage instead of coleslaw mix?

Yes, I can use plain shredded cabbage and add my own carrots or veggies to mimic coleslaw mix.

Can I make the dressing without a blender?

Yes, I whisk the ingredients together vigorously until emulsified, making sure the garlic and ginger are finely minced.

Can I use pre-cooked grilled chicken instead of rotisserie?

Absolutely, grilled chicken works just as well and adds a smoky flavor.

How can I make this salad lower in sugar?

I reduce the honey or brown sugar in the dressing and limit the dried cranberries.

Can I make it nut-free?

Yes, I replace nuts with extra sesame seeds, sunflower seeds, or crunchy chickpeas.

Conclusion

I think this Chicken Coleslaw Salad with Ginger Sesame Dressing is the perfect example of how fresh ingredients and a bold homemade dressing can transform a simple salad into a crave-worthy meal. It’s colorful, flavorful, and adaptable for any occasion—just the kind of dish I love to keep in my recipe rotation.

Chicken Coleslaw Salad

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This Chicken Coleslaw Salad with Ginger Sesame Dressing combines crisp coleslaw, tender rotisserie chicken, sweet dried cranberries, crunchy nuts, and a bold ginger sesame dressing for a vibrant, hearty salad. It’s perfect for a quick dinner, potluck dish, or make-ahead lunch, offering a balance of sweet, tangy, savory, and nutty flavors in every bite.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6–8 servings
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired
Diet: Halal

Ingredients

For the salad:
8 cups coleslaw mix
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 (optional)
¼ cup sesame seeds, black or regular
For the ginger sesame dressing:
1 cup extra-virgin olive oil
½ cup balsamic vinegar (regular or white)
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, for thinning

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Instructions

Place coleslaw mix in a large serving bowl.
Layer in chopped rotisserie chicken, toasted nuts, dried cranberries, and diced red onion. Add sesame sticks if desired.
Top with chopped cilantro, mandarin oranges (if using), and sesame seeds.
Make the dressing by blending olive oil, balsamic vinegar, soy sauce, garlic, honey or brown sugar, minced ginger, sesame oil, and water until smooth.
Taste and adjust dressing as needed for sweetness, tang, or saltiness.
Drizzle dressing over salad and toss gently to coat. Reserve extra dressing for later use.
Serve immediately for best texture and crunch.