Asian Chicken Cranberry Salad
This vibrant and refreshing Asian Chicken Cranberry Salad is packed with textures—crunchy coleslaw, juicy mandarin oranges, sweet cranberries, and savory rotisserie chicken. Tossed in a bold, gingery sesame soy dressing, it’s a crowd-pleasing salad perfect for parties or meal prep.
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.