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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.

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
  • 12 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
  • 34 cloves garlic, chopped
  • 4 tablespoons honey or brown sugar
  • 4 tablespoons minced ginger
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons water, for thinning

Instructions

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

Notes

  • Make it vegetarian by omitting chicken and adding chickpeas or extra nuts.
  • Replace almonds with walnuts or sunflower seeds for variety.
  • Swap cranberries for golden raisins.
  • Add fresh herbs like basil or mint for a unique twist.
  • Sprinkle red pepper flakes for heat.

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