Asian Chicken Cranberry Salad
This Asian chicken cranberry salad is sweet, savory, and full of crunch! It’s literally everything you want in a salad! It’s super easy to toss together with coleslaw mix, rotisserie chicken, and a to-die-for homemade sesame ginger dressing you’ll want to put on everything!
If you are craving more light salads with chicken, you can’t miss this yummy Chick-fil-A market salad, and this healthy (and viral!) “Jennifer Aniston salad!”
Recipe Ingredients
You’ll need the following ingredients to make this Asian chicken cranberry salad:
For the dressing
For the salad
Ingredient Notes & Substitutions
Chicken: I love using shredded rotisserie chicken breast for this recipe for ease and convenience. However, for a bit more flavor in the chicken, bake your chicken and dice it up or cook it in the air fryer!
Cole slaw mix: Again, for ease and convenience I use a bag of pre-shredded cabbage and carrots. You can also shred your own fresh cabbage and carrots (you’ll need about 6-7 cups total).
Nuts: I think the sweet, crunchy candied pecans are my favorite part of this salad! You can also use sliced almonds or candied walnuts.
Casey’s Tips
- Taste and adjust the dressing: Soy sauce has varying degrees of saltiness, so taste the dressing and add more salt only if needed. I like buying low-sodium soy sauce so you have a bit more control over the salt. You can also add a little more honey for sweetness match your personal taste.
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3-4 days. Try to keep the dressing separate so it stays fresh longer.
How to serve
Soup and salad combo: Serve this salad with a bowl of miso soup or wonton soup for a cozy, simple side to round out the meal.
Wrap it: Wrap the salad in a tortilla or lavash and turn it into a flavorful wrap for lunch or an easy dinner.
Steamed or fried dumplings: One of our favorite pairings with this salad is with Trader Joe’s dumplings! It’s the perfect way to enjoy this Asian-inspired salad!
Meal prep: The cabbage and carrots hold up well during the week, making this salad perfect for meal prepping. Drizzle on the dressing when you’re ready to enjoy.
Did you try this recipe?
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Thank you! ~ Casey
Asian Chicken Cranberry Salad
Ingredients
For the sesame ginger dressing
- 1/4 cup sesame oil
- 1/3 cup light oil such as avocado oil or a light olive oil
- 1/3 cup low sodium soy sauce
- 2 tbsp. plain rice vinegar
- 2 tbsp. honey
- 2-3 tsp. fresh ginger, grated
- 1/4 tsp. coarse salt (sea salt, kosher salt) a bit more if needed
For the salad
- 1 9 oz. bag of cole slaw mix or 6-7 cups of shredded cabbage and carrots
- 2 cups cooked chicken, diced or shredded rotisserie chicken is perfect
- 1 11 oz. can of Mandarin oranges, drained
- 1/2 cup dried cranberries such as Crasins
- 1/2 cup cilantro leaves, chopped
- 3-4 green onions, sliced
- 1/2 cup candied pecans, roughly chopped
Instructions
- Make the dressing: In a small bowl or medium-sized jar, add the dressing ingredients. Whisk or shake until combined.
- Prep the chicken: To a small bowl, add the chicken and 1-2 tbsp. of the dressing. Toss to combine until the chicken is well-coated. Set aside.
- Assemble: To a large bowl, add cole slaw mix, dried cranberries, cilantro, green onions, candied pecans, and chicken. Drizzle on the remainder of the dressing (or enough for your taste preference), and toss until well combined.
Notes
Casey’s Tips
- Taste and adjust the dressing: Soy sauce has varying degrees of saltiness, so taste the dressing and add more salt only if needed. I like buying low-sodium soy sauce so you have a bit more control over the salt. You can also add a little more honey for sweetness match your personal taste.
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3-4 days. Try to keep the dressing separate so it stays fresh longer.
This salad is on repeat for me for an easy, healthy meal prep! I love serving it with a side of steamed dumplings, too! Enjoy! XO ~ Casey