Asian Chicken Cranberry Salad

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Asian Chicken Cranberry Salad – A Flavor-Packed, Crunchy, Colorful Crowd-Pleaser

If you’re looking for a salad that’s anything but boring, this Asian Chicken Cranberry Salad is your answer. It’s a vibrant medley of textures and flavors—savory rotisserie chicken, sweet mandarin oranges, chewy cranberries, crunchy almonds, and a tangy-sweet sesame-soy vinaigrette that ties it all together. It’s hearty enough to be a meal, beautiful enough for a potluck, and easy enough for weekday lunches.

This salad is a celebration of contrasts: sweet and savory, crisp and tender, fresh and nutty. It’s the kind of dish that gets people asking for the recipe—and going back for seconds.

Why You’ll Love This Salad

  • Packed with flavor – Ginger, garlic, soy, sesame, and balsamic create a bold, balanced dressing.
  • Incredible texture – Crunchy coleslaw, nuts, sesame sticks, and juicy fruit in every bite.
  • Protein-rich – Rotisserie chicken makes it satisfying and meal-worthy.
  • Make-ahead friendly – Perfect for meal prep, picnics, or potlucks.
  • Customizable – Swap proteins, nuts, or fruits to suit your taste.

Ingredients

This recipe serves 8–10 as a side or 4–6 as a main dish.

Salad Base

  • 2 small bags coleslaw mix (about 12 cups total)
    A mix of shredded cabbage and carrots for crunch and color.
  • 4 cups rotisserie chicken, finely chopped
    Use store-bought or leftover cooked chicken.
  • 1½ cups chopped cilantro
    Adds freshness and a burst of herbal flavor.
  • ¾ cup red onion, finely diced
    For sharpness and color.
  • 1½ cups toasted sliced almonds (or cashews)
    Adds crunch and nutty richness.
  • 1½ cups dried cranberries
    Sweet and chewy contrast to the savory elements.
  • 1–2 small cans mandarin oranges, drained
    Juicy, citrusy brightness.
  • 1 cup sesame sticks (optional)
    Adds a salty, crunchy finish.
  • ¼ cup black sesame seeds (or regular)
    For texture and visual appeal.

Dressing

  • 1 cup extra-virgin olive oil
    The base of the vinaigrette.
  • ½ cup balsamic vinegar (white or regular)
    Adds tang and depth.
  • 4 tablespoons low-sodium soy sauce
    For umami and saltiness.
  • 4 tablespoons minced fresh ginger
    Bright, spicy, and aromatic.
  • 3–4 cloves garlic, chopped
    Adds a savory punch.
  • 2 teaspoons toasted sesame oil
    A little goes a long way—adds nutty, smoky flavor.

Optional Add-ins:

  • Sriracha or chili flakes for heat
  • Honey or maple syrup for extra sweetness
  • Lime juice for a citrusy twist

Equipment You’ll Need

  • Large mixing bowl
  • Small bowl or jar for dressing
  • Whisk or mason jar with lid
  • Cutting board and knife
  • Measuring cups and spoons
  • Salad tongs or large spoon

Step-by-Step Instructions

Step 1: Make the Dressing

In a small bowl or jar, combine:

  • 1 cup olive oil
  • ½ cup balsamic vinegar
  • 4 tablespoons soy sauce
  • 4 tablespoons minced ginger
  • 3–4 cloves chopped garlic
  • 2 teaspoons toasted sesame oil

Whisk or shake until well combined.

Taste and adjust seasoning—add more soy sauce for salt, vinegar for tang, or sesame oil for richness.

Tip: Make the dressing ahead and refrigerate for up to 5 days.

Step 2: Assemble the Salad

In a large mixing bowl, combine:

  • 12 cups coleslaw mix
  • 4 cups chopped rotisserie chicken
  • 1½ cups chopped cilantro
  • ¾ cup diced red onion
  • 1½ cups toasted almonds or cashews
  • 1½ cups dried cranberries
  • 1–2 cans mandarin oranges, drained
  • ¼ cup sesame seeds

Toss gently to combine.

Step 3: Dress and Toss

Pour the dressing over the salad.

Toss thoroughly until everything is evenly coated.

Let the salad sit for 10–15 minutes to allow the flavors to meld.

Tip: Add sesame sticks just before serving to keep them crunchy.

Step 4: Serve and Enjoy

Transfer to a serving platter or bowl.

Top with sesame sticks and extra cilantro or sesame seeds for garnish.

Serve chilled or at room temperature.

Time & Yield

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 servings
  • Calories: ~350 kcal per serving (approximate)

Tips for Success

  • Use fresh ginger and garlic for the most vibrant flavor.
  • Toast your nuts for extra crunch and aroma.
  • Chop ingredients finely for better texture and easier eating.
  • Let it marinate for deeper flavor—just hold off on the sesame sticks until serving.
  • Make it a meal by serving with rice noodles or in lettuce cups.

Variations to Try

  • Vegetarian Version: Swap chicken for edamame or crispy tofu.
  • Spicy Kick: Add sliced jalapeños or a drizzle of chili oil.
  • Tropical Twist: Add pineapple chunks and swap almonds for macadamia nuts.
  • Crunchy Upgrade: Add wonton strips or ramen noodles instead of sesame sticks.
  • Low-Carb Option: Skip the mandarin oranges and reduce cranberries.

Perfect for…

  • Potlucks and picnics
  • Meal prep lunches
  • Summer BBQs
  • Holiday side dishes
  • Light, refreshing dinners

Final Thoughts

This Asian Chicken Cranberry Salad is a flavor-packed, texture-rich dish that’s as beautiful as it is satisfying. With its sweet-savory balance, vibrant colors, and bold dressing, it’s a guaranteed hit at any table. Whether you’re feeding a crowd or prepping lunches for the week, this salad brings freshness, crunch, and a whole lot of flavor.

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