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Asian Chicken Cranberry Salad Recipe

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4.1 from 13 reviews

This Asian Chicken Cranberry Salad is a vibrant and flavorful dish combining crunchy coleslaw mix, tender rotisserie chicken, toasted almonds, and sweet dried cranberries. Enhanced with a tangy sesame-ginger dressing made fresh in the blender, this salad offers a perfect balance of textures and tastes. It's a quick, no-cook salad ideal for a light lunch, potlucks, or a refreshing side dish.

  • Total Time: 15 minutes
  • Yield: 10 servings

Ingredients

Salad Ingredients

  • 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 Cranberries recommended)
  • ¾ cup red onion, finely diced
  • 1 cup sesame sticks (optional)
  • 1 ½ cups chopped cilantro
  • 1-2 small cans mandarin oranges, drained (optional)
  • ¼ cup black sesame seeds or regular sesame seeds

Dressing Ingredients

  • 1 cup extra-virgin olive oil
  • ½ cup balsamic vinegar (regular or white)
  • 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
  • 3 Tbsp water (to blend)

Instructions

  1. Toast the nuts: Toast sliced almonds by placing them on a paper towel and microwaving for 1 minute, turning once during the process, or toast them under low broil in the oven for 2-3 minutes until golden brown.
  2. Prepare the salad base: In a large bowl, layer the coleslaw mix with finely chopped rotisserie chicken, toasted almonds or cashews, dried cranberries, finely diced red onion, sesame seeds, sesame sticks if using, and chopped fresh cilantro. Add the drained mandarin oranges if desired.
  3. Make the dressing: In a blender, combine extra-virgin olive oil, balsamic vinegar, low-sodium soy sauce, chopped garlic, honey or brown sugar, minced ginger, toasted sesame oil, and 3 tablespoons of water. Blend until the dressing is smooth and emulsified.
  4. Dress and toss the salad: Lightly pour the dressing over the salad mixture to your preferred moisture level. Gently toss the salad to evenly coat all ingredients. Serve immediately. Any leftover dressing can be kept refrigerated for later use.

Notes

  • Toasting the almonds or cashews enhances the salad's nutty flavor and adds extra crunch.
  • Mandarin oranges and sesame sticks are optional but add sweetness and additional texture respectively.
  • The dressing can be made ahead and stored in the refrigerator for up to a week.
  • For a gluten-free version, ensure soy sauce is gluten-free (tamari is a good substitute).
  • You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian Fusion

Find it online: https://avascooking.com/asian-chicken-cranberry-salad-recipe/