Save This
This Asian Chicken Cranberry Salad combines perfectly crunchy textures with sweet, tangy, and savory flavors—making it an ideal potluck dish or meal prep solution for busy weeks. The colorful medley of cabbage, tender chicken, and bright orange cranberries creates a feast for both the eyes and taste buds.
I first made this salad for a neighborhood potluck when I was short on time, and it disappeared within minutes. Now it's my most requested dish when friends ask what they can bring to my home.
Ingredients
- Coleslaw mix: Provides the perfect crunchy base without tedious chopping work
- Rotisserie chicken: Adds protein and savory depth while saving hours of cooking time
- Toasted sliced almonds: Contribute essential crunch and a nutty flavor dimension
- Dried cranberries: Offer chewy sweetness that balances the savory elements
- Red onion: Adds a sharp bite that cuts through the richness of other ingredients
- Sesame sticks: Provide additional crunch and subtle nuttiness
- Fresh cilantro: Brightens the entire dish with its distinctive herbal notes
- Mandarin oranges: Bring juicy sweetness and beautiful color contrast
- Sesame seeds: Add visual appeal and a gentle crunch in every bite
- Homemade dressing: Combines Asian flavors with perfect sweet-tangy balance
Step-by-Step Instructions
- Prepare the base:
- Layer coleslaw mix in a large bowl creating the foundation of the salad. The mix should be fresh and crisp for the best texture experience.
- Add protein and mix-ins:
- Evenly distribute the chopped rotisserie chicken across the cabbage. Follow with almonds, cranberries, red onion, sesame seeds, sesame sticks, and cilantro, creating distinct layers of flavor. Gently place mandarin orange segments on top, being careful not to break them.
- Blend the dressing:
- Combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add three tablespoons of water to achieve the perfect consistency. Blend on high for 30-45 seconds until the dressing becomes completely smooth and emulsified.
- Dress and toss:
- Pour the dressing gradually over the salad, starting with about half the amount. Gently toss using two large spoons, working from the bottom to ensure even distribution. Add additional dressing as needed until the salad reaches your preferred moisture level.
Save This
The toasted sesame oil is truly the secret ingredient in this recipe. Just a couple teaspoons transforms the entire flavor profile, adding that authentic Asian restaurant quality. I discovered this when making the salad for my sister who lived in Singapore for years, and she immediately identified it as the element that made the dish feel authentic.
Make-Ahead Tips
This salad can be fully assembled without dressing up to 24 hours before serving. Store components separately in airtight containers in the refrigerator. The cabbage base can be prepared up to 3 days ahead, while the dressing will keep for up to a week refrigerated. For maximum crunch, add the sesame sticks and nuts just before serving.
Customization Options
The versatility of this recipe allows for numerous variations to suit dietary needs and preferences. Swap rotisserie chicken for grilled tofu or edamame for a vegetarian version. For a gluten-free option, use tamari instead of soy sauce and omit the sesame sticks. To reduce sugar, substitute honey with monkfruit sweetener or stevia in the dressing. The salad also works beautifully with different nut varieties, like cashews or macadamias, for unique flavor profiles.
Serving Suggestions
Serve this vibrant salad as a refreshing main course during warm weather or as a substantial side with potstickers or spring rolls for an Asian-inspired feast. For an elegant presentation, arrange the salad on a large platter rather than a bowl, creating a colorful display. Garnish with additional cilantro sprigs and a sprinkle of sesame seeds just before bringing to the table. This dish pairs wonderfully with a crisp Riesling or a light jasmine tea.
Common Queries
- → Can I make this Asian Chicken Cranberry Salad ahead of time?
Yes! You can prepare the components 1-2 days ahead. Keep the dressing separate from the salad ingredients until about 30 minutes before serving. This prevents the cabbage from becoming soggy while still allowing flavors to blend nicely.
- → What can I substitute for rotisserie chicken?
Grilled chicken breast, leftover roasted turkey, or even cooked shrimp work beautifully. For a vegetarian version, try cubed firm tofu or chickpeas to maintain protein content while complementing the Asian flavors.
- → Where can I find sesame sticks?
Sesame sticks are typically found in the bulk foods section of grocery stores or in the snack aisle. If unavailable, substitute with sliced almonds, crispy wonton strips, or crunchy chow mein noodles for similar texture.
- → How long does this salad keep in the refrigerator?
The dressed salad will keep for 1-2 days in the refrigerator. For longer storage (up to 4 days), store the dressing separately and combine only the portion you plan to eat immediately.
- → Can I use pre-made dressing instead?
While the homemade dressing provides the best flavor, a store-bought Asian sesame, ginger, or miso dressing can work in a pinch. Look for options with sesame oil and ginger to maintain the intended flavor profile.
- → Is there a way to make this salad less sweet?
Absolutely! Reduce the honey or brown sugar in the dressing by half, use regular cranberries instead of orange-flavored ones, and skip the mandarin oranges. You can also increase the vinegar slightly for a more tangy profile.