By Bring Asian Chicken Cranberry Salad to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Asian Chicken Cranberry Salad captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Asian Chicken Cranberry Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salad:
4 cups coleslaw mix
2 cups cooked rotisserie chicken, shredded
1 cup sliced almonds, toasted
1 cup dried cranberries
½ cup red onion, thinly sliced
1 cup fresh cilantro, chopped
¼ cup sesame seeds
1 cup sesame sticks (optional)
1 cup mandarin orange segments (optional)
For the Dressing:
1 cup extra-virgin olive oil
½ cup balsamic vinegar
4 tablespoons low-sodium soy sauce
3 garlic cloves, minced
4 tablespoons honey or brown sugar
4 tablespoons fresh ginger, minced
2 teaspoons toasted sesame oil
3 tablespoons water
PREPARATION STEPS
Prepare the Salad:
In a large bowl, combine coleslaw mix, shredded chicken, toasted almonds, dried cranberries, red onion, chopped cilantro, sesame seeds, sesame sticks (if using), and mandarin orange segments (if using).
Make the Dressing:
In a blender, combine olive oil, balsamic vinegar, soy sauce, minced garlic, honey or brown sugar, minced ginger, toasted sesame oil, and water.
Blend until smooth.
Assemble the Salad:
Pour the dressing over the salad mixture.
Toss gently to combine, ensuring all ingredients are well coated.
Serve:
Serve immediately for optimal freshness.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
