This fresh and colorful Asian Chicken Cranberry Salad brings together vibrant textures and bold flavors in one easy bowl. Crisp coleslaw mix, tender rotisserie chicken, crunchy almonds, and tart-sweet dried cranberries come together beautifully under a bright sesame-ginger dressing.
Finished with a sprinkle of sesame seeds and optional mandarin oranges for a juicy twist, this salad perfectly balances tangy, sweet, and savory notes. It’s quick to make, incredibly satisfying, and perfect for potlucks, picnics, or light weeknight meals.
🌟 Why You’ll Love This Recipe
- Ready in just 15–20 minutes, no cooking required
- Uses convenient rotisserie chicken for fast prep and great flavor
- Perfect as a make-ahead salad — stays crisp and flavorful for days
- Easily customizable with your favorite add-ins or substitutions
- Great for meal prep lunches, parties, or side dishes
I first made this salad for a neighborhood potluck when I needed something quick, colorful, and crowd-friendly. It was gone before the evening ended — and three neighbors immediately asked for the recipe. Since then, it’s been my go-to for summer gatherings and easy weekday lunches.
🥬 Ingredients
Salad Base
- 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)
Dressing
- 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)
👩🍳 How to Make Asian Chicken Cranberry Salad
1. Prepare the Base
Spread the coleslaw mix in a large serving bowl — this will be your crunchy, sturdy foundation.
2. Add the Mix-Ins
Layer on the chopped rotisserie chicken, almonds or cashews, dried cranberries, diced onion, sesame sticks, cilantro, mandarin oranges, and sesame seeds. Keep everything lightly layered before tossing to preserve the textures.
3. Make the Dressing
In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, toasted sesame oil, and water. Blend for 30–45 seconds until smooth and emulsified. Adjust sweetness or saltiness to taste.
4. Toss and Serve
Drizzle dressing over the salad gradually, tossing gently to coat everything evenly. Use only as much as needed — the goal is a light, glossy coat, not a soggy mix. Serve immediately for the freshest flavor.
🥢 Make-Ahead Tips
This salad holds up beautifully for meal prep or parties:
- Up to 24 hours ahead: Prepare all components separately — keep the dressing in a jar, veggies and chicken in a container, and crunchy elements like nuts and sesame sticks in another.
- Before serving: Combine and toss about 30 minutes before eating so the flavors meld without losing crunch.
The flavors deepen as the salad sits, while the coleslaw stays surprisingly crisp!
🔁 Perfect Substitutions
- Protein: Try cooked shrimp, tofu, or grilled salmon instead of chicken.
- Nuts: Swap almonds for cashews, pecans, or sunflower seeds for a nut-free option.
- Dried fruit: Use chopped apricots, cherries, or raisins if cranberries aren’t available.
- Greens: Replace coleslaw mix with shredded napa cabbage or romaine lettuce.
- Dressing alternatives: Rice vinegar, white balsamic, or even lime juice work beautifully.
🍊 Serving Ideas
- Serve in butter lettuce cups for easy hand-held portions.
- Pile over rice, quinoa, or soba noodles for a hearty main dish.
- Use as a filling for wraps or pita pockets for lunch.
- Arrange on a platter with rice crackers or wonton crisps for entertaining — the colors and textures make it stunning on the table.
🌏 Cultural Fusion
This dish celebrates the beauty of fusion cuisine — combining Asian-inspired ingredients like soy, sesame, and ginger with Western favorites such as cranberries and balsamic vinegar. It honors both traditions while creating something fresh and modern. The sweet-savory balance captures the spirit of global cooking: familiar yet exciting in every bite.
💡 Pro Tips
- Toast the nuts and sesame seeds for extra depth and crunch.
- Massage the coleslaw mix gently before adding dressing — it helps it absorb flavor while staying crisp.
- Add avocado slices just before serving for creamy richness.
- Make extra dressing — it’s amazing on grilled meats, noodles, or roasted veggies!
❓ Frequently Asked Questions
→ Can I use a different protein?
Yes! Shrimp, tofu, or turkey all work well.
→ What nuts can I substitute?
Try walnuts, pecans, or sunflower seeds for a nut-free version.
→ How do I make it vegetarian?
Skip the chicken and add edamame, chickpeas, or crispy tofu.
→ Can I make the dressing ahead?
Absolutely! Store it in the fridge for 2–3 days and shake well before use.
→ What can I use instead of sesame sticks?
Crushed pretzels or crispy chow mein noodles add similar crunch.
→ How do I prevent sogginess?
Toss the salad with dressing just before serving for the best texture.
🥗 Recipe Summary
Asian Chicken Cranberry Salad
A refreshing, protein-packed salad with crunchy coleslaw, juicy chicken, almonds, cranberries, and a tangy sesame-ginger dressing.
- Prep Time: 20 minutes
- Cook Time: —
- Total Time: 20 minutes
- Servings: 8
- Cuisine: Asian Fusion
- Difficulty: Easy
- Diet: Dairy-Free