Amazing Asian Chicken Cranberry Salad: 5 Best Tips
Asian Chicken Cranberry Salad is a fast, fresh dinner featuring rotisserie chicken, crunchy cabbage, cranberries, and a sesame-ginger soy dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Ingredients
2 bags coleslaw mix (about 12 cups)
4 cups rotisserie chicken, 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 fresh cilantro, chopped
¼ cup sesame seeds (black or regular)
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 fresh minced ginger
2 teaspoons toasted sesame oil
3 tablespoons water
Salt and pepper, to taste
Instructions
1. Add coleslaw mix to a large bowl. Top with chicken, almonds, cranberries, red onion, sesame sticks, sesame seeds, and cilantro.
2. In a blender, combine all dressing ingredients: olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, water, salt, and pepper. Blend until smooth.
3. Taste the dressing and adjust with more ginger, soy sauce, or honey if needed.
4. Drizzle dressing over the salad starting with half. Toss gently until well coated. Add more dressing as desired.
5. Serve immediately for best texture or refrigerate components separately and combine just before serving.
Notes
Make ahead: Store salad components and dressing separately for up to 3 days.
For spice: Add red pepper flakes or a dash of sriracha to the dressing.
Nut-free option: Use sunflower seeds or sesame sticks instead of almonds.
Find it online: https://www.musttryrecipe.com/asian-chicken-cranberry-salad/