Asian Chicken Cranberry Salad

This Asian Chicken Cranberry Salad is packed full of flavor. Super easy to make as well. This recipe if a must for Asian salad lovers.

asian chicken cranberry salad

Every now and then it’s nice to have a delicious salad for dinner. This is probably common for many of you, but not so much in my house. This Asian Chicken Cranberry Salad is so good that I will be making this more often for us going forward.

asian chicken cranberry salad

As with most salads, this recipe is super easy to make. Especially when you use rotisserie chicken. It will probably take you more time to remove the chicken from the carcass than make this salad recipe.

Balsamic Vinegar

The beauty of this Asian salad recipe is that you can modify it to your liking. Have a nut allergy? Drop the almonds. Don’t have any sesame seeds on hand? No problem. Leave them out. Don’t like dried cranberries? Substitute for some mandarin oranges.

asian chicken cranberry salad
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Nut Allergy Warning

This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.

asian chicken cranberry salad

You will need the following ingredients to make this Asian Chicken Cranberry Salad recipe (see recipe card for quantities): Coleslaw Mix, Rotisserie Chicken, Almonds, Dried Cranberries, Red Onion, Fresh Cilantro, Sesame Seeds, Sesame Sticks, Extra Virgin Olive Oil, Balsamic Vinegar, Low Sodium Soy Sauce, Garlic Cloves, Light Brown Sugar, Fresh Ginger and Sesame Oil.

  1. In a large bowl, toss the cabbage with the chicken, almonds, cranberries, red onion, sesame seeds, fresh cilantro and optionally the sesame sticks.
  2. Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Process until smooth.
  3. Pour the dressing over the salad mixture until you get the desired moistness. Gently toss and serve.

Printable Recipe Card

Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad

This Asian Chicken Cranberry Salad is packed full of flavor. Super easy to make as well. This recipe if a must for Asian salad lovers.
4.72 from 7 votes
Prep Time15 minutes
Total Time15 minutes
Course Salads
Cuisine American
Servings 4
Calories 649 kcal

Equipment

  • Bowl for Mixing

Ingredients
 

Salad
  • 14 oz Coleslaw Mix
  • 2 Cups Rotisserie Chicken
  • 1 Cup Almonds, sliced & toasted
  • 1 Cup Dried Cranberries
  • ½ Cup Red Onion
  • 1 Cup Fresh Cilantro, chopped
  • ¼ Cup Sesame Seeds
  • 1 Cup Sesame Sticks, optional
Dressing
  • 1 Cup Extra Virgin Olive Oil
  • ½ Cup Balsamic Vinegar
  • 4 Tbsp Low Sodium Soy Sauce
  • 3 Garlic Cloves, chopped
  • 4 Tbsp Light Brown Sugar
  • 4 Tbsp Fresh Ginger, minced
  • 2 Tsp Sesame Oil

Instructions
 

  • In a large bowl, toss the cabbage with the chicken, almonds, cranberries, red onion, sesame seeds, fresh cilantro and optionally the sesame sticks.
  • Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Process until smooth.
  • Pour the dressing over the salad mixture until you get the desired moistness. Gently toss and serve.

Nutrition

Calories: 649kcalCarbohydrates: 63gProtein: 29gFat: 35gSaturated Fat: 4gCholesterol: 54mgSodium: 1236mgPotassium: 818mgFiber: 10gSugar: 42gVitamin A: 390IUVitamin C: 40mgCalcium: 270mgIron: 4mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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4.72 from 7 votes (6 ratings without comment)

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One Comment

  1. Sharon says:

    This Asian salad was one of the best salads that I have eaten in a long time. I am a great salad eater, but had never had an Asian salad. From now on it will be my first choice in salads. Very easy to make and oh so good.