This Asian Chicken Cranberry Salad is the ultimate make-ahead crowd-pleaser!
With tender shredded chicken, sweet cranberries, crunchy almonds, and vibrant cabbage, all tossed in a bold soy-balsamic-ginger dressing, it’s a colorful and nutritious dish perfect for potlucks, lunches, or summer dinners.
Why You’ll Love This Recipe
Meal prep hero – holds up beautifully even after dressing
Sweet & savory balance – cranberries, citrus, and soy blend harmoniously
No cooking required – use rotisserie chicken and bagged slaw
Customizable – swap nuts, add mandarin oranges, or spice it up
Great for a crowd – makes a large bowl, perfect for sharing
What You’ll Need (Ingredient Highlights)
Coleslaw mix – saves time and adds crunch
Rotisserie chicken – easy and full of flavor
Toasted almonds or cashews – provide texture and richness
Orange cranberries – add sweet-tart bursts
Red onion – for mild sharpness and color
Cilantro – bright, herby freshness
Mandarin oranges – optional, but deliciously juicy
Balsamic soy dressing – a bold and balanced homemade vinaigrette
Pro Tips Before You Start
Use pre-toasted nuts if you’re short on time
Chop chicken finely so it blends easily with the slaw
Optional sesame sticks give fun crunch but skip if storing longer
Make the dressing ahead and store in a jar—flavors get better over time
Toss just before serving to keep everything fresh and crisp
How to Make Asian Chicken Cranberry Salad
Step 1: Prep the Salad Base
Add the coleslaw mix to a large serving bowl.
Layer on the chopped rotisserie chicken, toasted almonds or cashews
Dried cranberries, finely diced red onion, and chopped cilantro.
Add mandarin oranges and sesame sticks (if using).
Sprinkle sesame seeds over the top.
Step 2: Make the Dressing
In a blender, combine the olive oil, balsamic vinegar, soy sauce, chopped garlic.
Honey or brown sugar, minced ginger, toasted sesame oil, and 3 tablespoons of water.
Blend until smooth and emulsified.
Step 3: Dress and Toss
Pour the dressing over the salad gradually, tossing as you go.
Add as much or as little as you like, depending on your texture preference.
Gently toss until everything is well coated.
Step 4: Serve and Enjoy
Transfer to a serving bowl or platter.
Serve immediately or chill for 15–20 minutes to meld flavors.
Leftovers keep well in the fridge for up to 2 days.
What to Serve It With
Spring rolls or dumplings
Grilled chicken or tofu skewers
Steamed jasmine or brown rice
Lettuce cups or wraps
Crispy wontons or fried noodles
Variations / Substitutions
Nut-free? Swap in sunflower or pumpkin seeds
No cranberries? Use dried cherries or raisins
Go vegetarian with shredded tofu or tempeh instead of chicken
Spice it up with a splash of sriracha in the dressing
Extra citrus? Add orange zest or more mandarin slices
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 2 days
Keep dressing separate if prepping ahead for best crunch
Not freezer-friendly due to the cabbage and fresh herbs
Best served cold or room temp—no reheating needed
FAQs
Can I use pre-shredded rotisserie chicken?
Yes! It’s a huge time saver and works perfectly here.
How do I toast nuts quickly?
Sauté them in a dry skillet over medium heat for 4–5 minutes, stirring often.
Can I skip the sesame sticks?
Definitely—they’re optional, but they do add a fun crunch.
What vinegar should I use?
Balsamic is bold and slightly sweet, but white balsamic also works for a lighter touch.
Is this salad gluten-free?
Use tamari instead of soy sauce and confirm the rest of your ingredients are certified gluten-free.
Can I use bagged coleslaw with dressing already in it?
No, use plain coleslaw mix so you can enjoy the bold homemade dressing.
Can I make this a main dish?
Absolutely! It’s protein-packed and filling enough for a light lunch or dinner.
Final Thoughts
This Asian Chicken Cranberry Salad is as beautiful as it is flavorful.
It brings together sweet, savory, crunchy, and tangy in one satisfying bite.
Whether you’re serving it at a backyard BBQ, a holiday dinner, or prepping lunches for the week, this is a recipe you’ll come back to again and again.
Quick, colorful, and full of fresh ingredients—what’s not to love?
Asian Chicken Cranberry Salad
Ingredients
For the Salad:
- 2 small bags of coleslaw mix about 12 cups
- 4 cups rotisserie chicken finely chopped
- 1 ½ cups toasted sliced almonds or cashews
- 1 ½ cups dried cranberries orange-flavored if available
- ¾ cup red onion finely diced
- 1 cup sesame sticks optional
- 1 –2 small cans mandarin oranges drained
- ¼ cup black or regular sesame seeds
For the Dressing:
- 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar
- 4 Tbsp low-sodium soy sauce
- 3 –4 cloves garlic chopped
- 4 Tbsp honey or brown sugar
- 4 Tbsp minced ginger
- 2 tsp toasted sesame oil
Instructions
- Top with sesame seeds.
- Blend all dressing ingredients until smooth.
- Pour desired amount of dressing over salad and toss gently to combine.
- Serve immediately or chill before serving.
- See full steps with tips & photos → https://p4pd.org/asian-chicken-cranberry-salad/
Notes
- For a lighter version, substitute half of the olive oil with rice vinegar.
- Add sliced green onions or fresh cilantro for extra freshness.
- Great for potlucks or as a main dish for weekday lunches.
- Store leftovers (undressed) in the fridge up to 3 days.
- Keep dressing separate to maintain crunch.
