Description
This Asian Chicken Cranberry Salad is a vibrant and refreshing dish, packed with nutrients and flavors.
Ingredients
Scale
- 12 cups coleslaw mix (about 2 small bags)
- 4 cups finely chopped rotisserie chicken
- 1 ½ cups toasted sliced almonds or cashews
- 1 ½ cups dried cranberries (try orange-flavored for extra brightness)
- ¾ cup finely diced red onion
- 1 cup sesame sticks (optional, for crunch)
- 1 ½ cups chopped fresh cilantro
- 1–2 small cans mandarin oranges, drained (optional)
- ¼ cup sesame seeds (black or regular)
- 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar (regular or white)
- 4 tablespoons low-sodium soy sauce
- 3–4 garlic cloves, chopped
- 4 tablespoons honey or brown sugar
- 4 tablespoons fresh ginger, minced
- 2 teaspoons toasted sesame oil
- 3 tablespoons water (to thin and blend)
Instructions
- Start off by laying down the foundation of your salad. Spread 12 cups of coleslaw mix evenly in a large serving bowl.
- Gently add the chopped rotisserie chicken, toasted nuts, dried cranberries, diced red onion, optional sesame sticks, fresh cilantro, and mandarin oranges on top of your coleslaw layer.
- In a blender, combine the olive oil, balsamic vinegar, soy sauce, garlic, honey or brown sugar, minced ginger, toasted sesame oil, and water. Blend for around 30–45 seconds until smooth.
- Gradually drizzle your dressing over the layered ingredients. Toss gently to coat everything evenly.
Notes
Best enjoyed fresh but can be stored in an airtight container for a short time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 450 kcal
- Sodium: 300 mg
- Protein: 22 g