why make this recipe
Asian Chicken Cranberry Salad is a delicious mix of flavors and textures. It’s perfect for lunch, dinner, or a light snack. This salad is not only filled with crunchy veggies and tender chicken but also offers a sweet and tangy dressing that brings everything together. Plus, it’s quick and easy to make, making it a great option for busy days.
how to make Asian Chicken Cranberry Salad
Ingredients:
- 2 small bags of coleslaw mix, about 12 cups
- 4 cups rotisserie chicken, finely chopped
- 1 1/2 cups toasted sliced almonds or cashews
- 1 1/2 cup dried cranberries
- 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 sesame seeds or regular sesame seeds
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 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
Directions:
- Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
- Add the mandarin oranges (optional).
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water.
- Blend until smooth.
- Lightly pour the dressing over the salad mixture, according to how moist you like the salad.
- Gently toss and serve. (You may have a little dressing left over.)
how to serve Asian Chicken Cranberry Salad
You can serve this salad as a main dish or as a side. It’s great for picnics, potlucks, or family dinners. Just make sure to toss it gently to keep the ingredients fresh and crunchy.
how to store Asian Chicken Cranberry Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It can last for about 2-3 days. Just keep the dressing separate if you want to keep the salad fresh longer.
tips to make Asian Chicken Cranberry Salad
- To save time, use pre-cooked rotisserie chicken.
- Feel free to add more veggies like bell peppers or cucumbers for extra crunch.
- If you like it spicier, add a pinch of red pepper flakes or sliced jalapeños.
variation
You can swap out the chicken for shrimp or tofu for a different protein option. Adding fruits like apple slices or mandarin oranges gives a fresh twist.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients in advance but wait to add the dressing until just before serving for the best texture.
2. Is this salad gluten-free?
To make this salad gluten-free, use gluten-free soy sauce and ensure that the sesame sticks are gluten-free too.
3. How can I make the salad vegetarian?
To make the salad vegetarian, simply omit the chicken and replace it with tofu or additional nuts.
Asian Chicken Cranberry Salad
Ingredients
Salad Ingredients
- 12 cups 2 small bags of coleslaw mix
- 4 cups rotisserie chicken, finely chopped Can use pre-cooked rotisserie chicken for convenience.
- 1.5 cups toasted sliced almonds or cashews Choose one or mix both for added crunch.
- 1.5 cups dried cranberries
- 3/4 cup red onion, finely diced
- 1 cup sesame sticks (optional) Add for extra texture.
- 1.5 cups chopped cilantro
- 1-2 cans mandarin oranges, drained (optional) Adds sweetness.
- 1/4 cup black sesame seeds or regular sesame seeds
Dressing Ingredients
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 4 Tbsp low-sodium soy sauce Use gluten-free soy sauce for gluten-free option.
- 3-4 cloves garlic, chopped
- 4 Tbsp honey or brown sugar
- 4 Tbsp minced ginger
- 2 tsp toasted sesame oil
Instructions
Preparation
- Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
- Add the mandarin oranges (optional).
Dressing
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water.
- Blend until smooth.
- Lightly pour the dressing over the salad mixture, according to how moist you like the salad.
Serving
- Gently toss and serve. You may have a little dressing left over.