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–+ servings

Asian Chicken Cranberry Salad

Casey Rooney
This Asian chicken cranberry salad is sweet, savory, and full of crunch! It's 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!
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course dinner, lunch, Main Course, Salad
Cuisine American, asian
Servings 4

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.