Asian Chicken Cranberry Salad


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 cup dried cranberries, I used Orange Cranberries from Trader Joe’s

¾ cup red onion, finely diced

1 cup sesame sticks, found in the bulk aisle at grocery store – optional

1 ½ cups chopped cilantro

1-2 small cans mandarin oranges, drained

¼ cup black sesame seeds, or regular sesame seeds

1 cup extra-virgin olive oil

½ cup balsamic vinegar, regular or you can use 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


1️⃣ Layer the salad: Add 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).

2️⃣ Make the 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.

3️⃣ Right before serving: 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.)

Notes :

◻️ This salad is versatile; feel free to substitute nuts or dried fruits based on preferences or allergies.

For a lighter dressing, adjust the amount of olive oil and balsamic vinegar to taste.

The salad can be made ahead and dressed before serving to maintain freshness.

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