Asian Chicken Cranberry Salad

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile, easy to assemble, and full of texture. The combination of tender chicken, crunchy almonds, sweet cranberries, and a tangy sesame dressing makes every bite exciting. It’s a complete salad that feels both healthy and indulgent. I often make it for potlucks or quick lunches because it holds up well and tastes even better after the flavors meld together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salad Base

• 12 cups coleslaw mix

• 4 cups finely chopped rotisserie chicken

• 1 1/2 cups toasted sliced almonds or cashews

• 1 1/2 cups dried cranberries

• 3/4 cup finely diced red onion

• 1 cup sesame sticks

• 1 1/2 cups chopped fresh cilantro

• 2 small cans mandarin oranges, drained

• 1/4 cup sesame seeds

Dressing

• 1 cup extra-virgin olive oil

• 1/2 cup balsamic vinegar

• 4 tablespoons low-sodium soy sauce

• 3 to 4 cloves garlic, chopped

• 4 tablespoons honey or brown sugar

• 4 tablespoons minced ginger

• 2 teaspoons toasted sesame oil

• 3 tablespoons water

Directions

1. I start by combining the coleslaw mix, chopped rotisserie chicken, toasted almonds or cashews, dried cranberries, red onion, sesame sticks, chopped cilantro, and sesame seeds in a large mixing bowl.

2. If I’m adding mandarin oranges, I make sure they’re well-drained before folding them into the salad base.

3. To make the dressing, I blend olive oil, balsamic vinegar, soy sauce, garlic, honey or brown sugar, minced ginger, toasted sesame oil, and water until the mixture is smooth and emulsified.

4. I drizzle the dressing over the salad, adding only enough to lightly coat the ingredients. Then I toss everything gently with salad tongs until evenly mixed.

5. I serve it immediately for the freshest flavor and texture. If I have extra dressing, I refrigerate it for future salads.

Servings and Timing

This recipe makes 12 servings.

• Prep Time: 25 minutes

• Cook Time: ~

• Total Time: 25 minutes

Variations

I like to switch things up by using grilled chicken or even shredded turkey for a different protein option. Sometimes I replace cranberries with chopped dried apricots or add edamame for a pop of color and plant-based protein. For a lighter dressing, I use rice vinegar instead of balsamic and reduce the oil slightly. If I want a touch of spice, I add a pinch of chili flakes to the dressing.

Storage/Reheating

I usually store the undressed salad and dressing separately in airtight containers. The salad base stays crisp for up to 2–3 days in the refrigerator, while the dressing keeps well for up to a week. Once dressed, it’s best enjoyed within a few hours to preserve its crunch. Since this is a cold salad, there’s no need for reheating.

FAQs

Can I make this salad ahead of time?

Yes, I can prepare all the ingredients ahead and store them separately. I just add the dressing right before serving to keep the salad fresh and crisp.

What can I use instead of rotisserie chicken?

I often use grilled chicken breast, shredded leftover roasted chicken, or even tofu for a vegetarian version.

Is there a substitute for sesame sticks?

Yes, I sometimes use crispy wonton strips or toasted ramen noodles for a similar crunch.

Can I use a different dressing?

Absolutely! I’ve tried it with an Asian peanut dressing or even a light citrus vinaigrette for variety, and it tastes fantastic.

How can I make this salad nut-free?

To make it nut-free, I leave out the almonds or cashews and add extra sesame seeds or roasted pumpkin seeds for crunch.

Conclusion

Asian Chicken Cranberry Salad is one of my favorite easy meals — fresh, flavorful, and full of texture. I love how the sweet cranberries, savory chicken, and sesame dressing come together for a balanced, satisfying bite. It’s perfect for meal prep, picnics, or weeknight dinners when I want something wholesome yet full of flavor.

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