I love this Asian Chicken Cranberry Salad because it’s a vibrant mix of savory, sweet, and crunchy elements that come together in one delicious, satisfying dish. It’s more than just a salad—it’s a complete meal loaded with protein, fresh veggies, and bold flavors. Perfect for lunch, dinner, or a party dish that always gets compliments.
Why You’ll Love This Recipe
I enjoy making this salad because it’s quick to prepare, requiring minimal cooking while delivering maximum flavor. The combination of rotisserie chicken with dried cranberries and toasted nuts adds a fantastic balance of textures and tastes. The tangy-sweet homemade dressing ties everything together beautifully, making each bite refreshing and exciting. Plus, it’s versatile enough to suit different occasions, whether I want a healthy weekday meal or an impressive dish to share with friends.
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 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
Directions:
Prepare Salad:
In a large bowl, I layer the coleslaw mix, finely chopped rotisserie chicken, toasted almonds (or cashews), dried cranberries, diced red onion, sesame sticks if using, chopped cilantro, and sesame seeds. Then, I gently fold in the drained mandarin oranges for a fresh citrus touch.
Make the Dressing:
I blend the extra-virgin olive oil, balsamic vinegar, soy sauce, chopped garlic, honey (or brown sugar), minced ginger, and toasted sesame oil in a blender until smooth. To get the perfect pourable consistency, I add about 3 tablespoons of water.
Combine:
I drizzle the dressing evenly over the salad and toss gently to coat everything with the flavorful dressing.
Serve and Enjoy:
This salad tastes amazing right after mixing but also holds up well if I let it chill for a little while. It’s great as a main dish or a side at any meal.
Servings and timing
This recipe serves about 8 to 10 people, making it ideal for gatherings or meal prep. Prep time is roughly 15 minutes, so I can have a delicious, healthy salad ready in no time.
Variations
I sometimes swap the almonds for cashews or pecans depending on what I have on hand.
For a bit more crunch and flavor, I add toasted pumpkin seeds.
If I want it spicier, I toss in some sliced jalapeños or a dash of chili flakes in the dressing.
To make it vegetarian, I omit the chicken and add extra nuts or crispy tofu.
I also experiment with different dried fruits like cherries or raisins for a twist.
Storage/Reheating
I store leftover salad in an airtight container in the refrigerator for up to 2 days. The nuts may soften over time, so it’s best enjoyed fresh. If the salad gets a little soggy, I add fresh greens or extra nuts before serving. Since this is a cold salad, reheating is not necessary or recommended.
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FAQs:
Can I make this salad ahead of time?
Yes, I prepare the salad and dressing separately and combine them just before serving to keep everything fresh and crunchy.
What can I substitute for the coleslaw mix?
I use shredded cabbage and shredded carrots if I don’t have coleslaw mix. Napa cabbage also works great for a milder flavor.
Can I use fresh chicken instead of rotisserie?
Absolutely. Grilled, roasted, or poached chicken breast all work well. Just make sure it’s finely chopped.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari in the dressing.
How can I make this salad vegan?
I skip the chicken and substitute honey with maple syrup or agave in the dressing. Using tofu or chickpeas adds protein.
Conclusion:
This Asian Chicken Cranberry Salad is a personal favorite because it balances textures and flavors so well while being quick to prepare. It’s nutritious, colorful, and adaptable to whatever ingredients I have on hand. Whether for a casual lunch or a special occasion, it never disappoints and always feels like a fresh, satisfying meal.
📖 Recipe:
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Asian Chicken Cranberry Salad
- Total Time: 15 minutes
- Yield: 8-10 servings
- Diet: Low Fat
Description
A vibrant and satisfying Asian Chicken Cranberry Salad combining savory, sweet, and crunchy elements with a tangy-sweet dressing, perfect for lunch, dinner, or gatherings.
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 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
Instructions
- In a large bowl, layer the coleslaw mix, finely chopped rotisserie chicken, toasted almonds (or cashews), dried cranberries, diced red onion, sesame sticks if using, chopped cilantro, and sesame seeds.
- Gently fold in the drained mandarin oranges.
- In a blender, combine extra-virgin olive oil, balsamic vinegar, soy sauce, chopped garlic, honey (or brown sugar), minced ginger, and toasted sesame oil. Blend until smooth, adding about 3 tablespoons of water to achieve pourable consistency.
- Drizzle the dressing evenly over the salad and toss gently to coat.
- Serve immediately or chill for a short time before serving for enhanced flavor.
Notes
Swap almonds for cashews or pecans based on preference.
Add toasted pumpkin seeds for extra crunch and flavor.
For a spicy kick, add sliced jalapeños or chili flakes to the dressing.
Make vegetarian by omitting chicken and adding extra nuts or crispy tofu.
Try different dried fruits like cherries or raisins for variety.
Store leftovers in an airtight container in the refrigerator up to 2 days; nuts may soften over time.
Prepare salad and dressing separately if making ahead to keep freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, mixing
- Cuisine: Asian fusion
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
