Asian Chicken Cranberry Salad
This vibrant salad combines rotisserie chicken, coleslaw mix, cranberries, nuts, and a bold ginger sesame dressing for a fresh, flavorful, and dairy-free meal.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Fresh Salads
- Method: No-Cook
- Cuisine: Asian-inspired
Ingredients
→ 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 (optional)
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 fresh ginger
2 teaspoons toasted sesame oil
3 tablespoons water
Instructions
In a large mixing bowl, combine the coleslaw mix, chopped rotisserie chicken, toasted almonds or cashews, dried cranberries, red onion, sesame sticks, chopped cilantro, sesame seeds, and mandarin oranges (if using).
In a blender or food processor, blend olive oil, balsamic vinegar, soy sauce, garlic, honey (or brown sugar), ginger, sesame oil, and water until smooth and emulsified.
Drizzle desired amount of dressing over the salad just before serving. Gently toss to coat.
Serve immediately. Store any leftover dressing in the fridge for later use.
Notes
Dress the salad just before serving to keep the texture crisp.
Use cashews for a softer crunch or almonds for extra bite.
The dressing also works well on grilled chicken or noodle salads.
Find it online: https://elladishes.com/asian-chicken-cranberry-salad/
