Description
This Asian Chicken Cranberry Salad is a crunchy, flavorful mix of coleslaw, rotisserie chicken, toasted nuts, dried cranberries, and mandarin oranges, all tossed in a tangy sesame-ginger dressing. Perfect for a refreshing lunch or a crowd-pleasing side dish!
Ingredients
Units
Scale
For the Salad:
- 2 small bags coleslaw mix (about 12 cups)
- 4 cups rotisserie chicken, finely chopped
- 1 1/2 cups toasted sliced almonds (or cashews)
- 1 1/2 cups dried cranberries (orange-flavored or regular)
- 3/4 cup red onion, finely diced
- 1 cup sesame sticks (optional)
- 1 1/2 cups chopped cilantro
- 1–2 small cans mandarin oranges, drained (optional)
- 1/4 cup black or white sesame seeds
For the Dressing:
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar (regular or white)
- 4 tablespoons low-sodium soy sauce
- 3–4 cloves garlic, chopped
- 4 tablespoons honey or brown sugar
- 4 tablespoons minced ginger
- 2 teaspoons toasted sesame oil
- 3 tablespoons water
Instructions
- Assemble the Salad:
- In a large salad bowl, layer coleslaw mix, chopped chicken, nuts, cranberries, red onion, sesame seeds, sesame sticks (if using), and fresh cilantro.
- Add mandarin oranges, if desired.
- Make the Dressing:
- In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water.
- Blend until smooth and emulsified.
- Dress and Serve:
- Drizzle desired amount of dressing over the salad.
- Toss gently to coat and serve immediately.
Notes
- Customize the Crunch: Try using a mix of cashews and almonds for variety.
- Make-Ahead Tip: Store salad ingredients and dressing separately. Toss together just before serving for freshness.
- Storage: Leftovers can be stored in an airtight container for up to 2 days (without dressing).
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 12g
- Sodium: 480g
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35g