Name: Asian Chicken Cranberry Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 12 cups coleslaw mix (2 small bags); 4 cups rotisserie chicken (finely chopped); 1 ½ cups toasted sliced almonds (or cashews); 1 ½ cups dried cranberries; ¾ cup red onion (finely diced); 1 cup sesame sticks (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; 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

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Toss together a vibrant Asian Chicken Cranberry Salad, a refreshing Summer Salad that’s bursting with flavor and crunch! This colorful mix of tender chicken, sweet cranberries, and zesty dressing creates a satisfying meal that’s perfect for warm days, lunches, or gatherings. Quick to prepare and endlessly adaptable, it’s a healthy, crowd-pleasing dish I turn to all season long.

Why You’ll Love This Asian Chicken Cranberry Salad

I love this Asian Chicken Cranberry Salad because it’s a versatile Summer Salad that delivers big on taste with minimal effort. The blend of savory rotisserie chicken, juicy mandarin oranges, and toasted nuts offers a delightful balance of textures, while the tangy-sweet dressing elevates every bite. Ready in just 15 minutes, it’s ideal for busy weekdays, meal prep, or impressing guests at summer barbecues, making it a go-to for any occasion.

Ingredients for Asian Chicken Cranberry Salad

Here’s what you’ll need to make this Asian Chicken Cranberry Salad (serves 8-10):

For the Salad:

12 cups coleslaw mix (or shredded cabbage and carrots)
4 cups rotisserie chicken, finely chopped
1 cup toasted sliced almonds
1 cup dried cranberries
½ cup red onion, finely diced
1 cup chopped cilantro
1 small can (11 oz) mandarin oranges, drained
2 tbsp sesame seeds

For the Dressing:

¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
3 tbsp low-sodium soy sauce
3 tbsp honey
2 tbsp minced ginger
1 tsp toasted sesame oil
2-3 tbsp water (to thin)

Ingredient Tips:

Coleslaw Mix: Saves time for this Summer Salad; substitute with shredded cabbage for a fresher crunch.
Rotisserie Chicken: Pre-cooked for convenience; grilled chicken works too if finely chopped.
Almonds: Toasting enhances flavor; cashews or pecans are great alternatives.
Honey: Balances the dressing; maple syrup ensures a vegan option.
Ginger: Freshly minced adds zing; adjust for desired intensity.

Directions for Asian Chicken Cranberry Salad

Prep the Salad

In a large bowl, I combine 12 cups coleslaw mix, 4 cups chopped rotisserie chicken, 1 cup toasted almonds, 1 cup dried cranberries, ½ cup diced red onion, 1 cup chopped cilantro, and 2 tbsp sesame seeds. I gently fold in the drained mandarin oranges to add a citrusy pop.

Make the Dressing

In a blender, I mix ¾ cup olive oil, ¼ cup balsamic vinegar, 3 tbsp soy sauce, 3 tbsp honey, 2 tbsp minced ginger, and 1 tsp sesame oil until smooth. I add 2-3 tbsp water to achieve a pourable consistency.

Toss the Salad

I drizzle the dressing over the Asian Chicken Cranberry Salad and toss gently to coat all ingredients evenly, ensuring every bite is flavorful.

Serve

I serve the Summer Salad immediately for maximum crunch or chill for 30 minutes to meld flavors, perfect as a main dish or side.

Variations for Asian Chicken Cranberry Salad

I love tweaking this Asian Chicken Cranberry Salad to keep it exciting. Here are some ideas:

Nut Swap: Use cashews, pecans, or toasted pumpkin seeds for different crunch in this Summer Salad.
Spicy Kick: Add sliced jalapeños or a pinch of chili flakes to the dressing for heat.
Fruit Twist: Swap cranberries for dried cherries or add diced mango for extra sweetness.
Vegan Option: Skip chicken, use maple syrup, and add tofu or chickpeas for protein.
Greens Boost: Mix in baby spinach or arugula for a heartier base.

Storage and Reheating

I store Asian Chicken Cranberry Salad in an airtight container in the fridge for up to 2 days. To maintain crunch, I keep the dressing separate until serving or add extra nuts before eating if the salad softens. Freezing is not recommended, as it affects the texture of the greens and oranges. No reheating is needed; serve cold for the freshest flavor.

FAQs About Asian Chicken Cranberry Salad

Can I make Asian Chicken Cranberry Salad ahead of time?
Yes, prep the salad and dressing separately, combining just before serving to keep this Summer Salad fresh and crunchy.

What can I use instead of coleslaw mix?
Shredded cabbage, carrots, or napa cabbage work well for a similar crunch.

Can I use fresh chicken for this Summer Salad?
Absolutely, grilled or poached chicken breast, finely chopped, is a great substitute for rotisserie.

Is Asian Chicken Cranberry Salad gluten-free?
Yes, use gluten-free soy sauce or tamari to ensure it’s gluten-free.

How do I make this salad vegan?
Omit chicken, use maple syrup instead of honey, and add tofu or chickpeas for protein.

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Conclusion

This Asian Chicken Cranberry Salad is a vibrant, flavorful Summer Salad that’s as easy as it is delicious. I love how its mix of sweet, savory, and crunchy elements comes together in minutes, making it perfect for lunches, dinners, or festive gatherings. Try this versatile recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a summer favorite in your kitchen!