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This Asian Chicken Cranberry Salad transforms simple ingredients into a vibrant, flavor-packed meal that's perfect for potlucks or quick weeknight dinners. The combination of crunchy coleslaw, tender rotisserie chicken, and sweet-tart cranberries creates a satisfying texture contrast that keeps everyone coming back for more.
I first made this salad for a neighborhood potluck where I needed something substantial but stress-free. It disappeared so quickly that three different neighbors requested the recipe before the evening ended. Now it's my go-to for everything from family picnics to meal prep lunches.
Ingredients
- Coleslaw mix: Provides the perfect crunchy base without any chopping required
- Rotisserie chicken: Adds protein and savory depth while saving you cooking time
- Toasted almonds or cashews: Contribute essential crunch and nutty richness
- Dried cranberries: Offer sweet-tart bursts that balance the savory elements
- Red onion: Delivers sharp flavor that mellows as it sits in the dressing
- Sesame sticks: Add unexpected texture interest and subtle nuttiness
- Fresh cilantro: Brings brightness that lifts all the other flavors
- Mandarin oranges: Contribute juicy sweetness and vibrant color
- Sesame seeds: Provide nutty flavor and visual appeal
- Extra virgin olive oil: Creates the dressing base with fruity notes
- Balsamic vinegar: Adds complex sweetness and acidity
- Soy sauce: Delivers umami depth and perfect saltiness
- Fresh garlic and ginger: Form the aromatic foundation of the dressing
- Honey: Naturally sweetens and helps emulsify the dressing
- Toasted sesame oil: Adds distinctive nutty flavor with just a small amount
How To Make Asian Chicken Cranberry Salad
- Prepare the base:
- Layer coleslaw mix in a large serving bowl, ensuring you have about 12 cups total. This creates the foundation for all other ingredients to distribute evenly. The coleslaw provides the perfect crunch factor that stands up well to the dressing.
- Add the protein and mix-ins:
- Arrange finely chopped rotisserie chicken, toasted nuts, cranberries, diced onion, sesame sticks, cilantro, mandarin oranges, and sesame seeds over the coleslaw base. This layering technique allows each ingredient to maintain its integrity before tossing. Make sure your chicken is finely chopped for the best eating experience.
- Craft the dressing:
- Combine olive oil, balsamic vinegar, soy sauce, chopped garlic, honey, minced ginger, and toasted sesame oil in a blender. Add three tablespoons of water to achieve the perfect consistency. Blend until completely smooth and emulsified, about 30-45 seconds. The water helps thin the dressing just enough to coat each ingredient without becoming soggy.
- Dress and serve:
- Pour the dressing over the salad gradually, using only as much as needed to lightly coat the ingredients. Gently toss until everything is evenly dressed. Reserve any extra dressing for serving on the side or save for another use. The gentle tossing prevents the more delicate ingredients from breaking down.
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The mandarin oranges might seem like a simple addition, but they completely transform this salad. My grandmother always added fruit to her savory dishes, insisting that the sweet-savory contrast makes flavors more memorable. The first time I brought this salad to our family reunion, my skeptical uncle took one bite and immediately asked for the recipe, proving Grandma right once again.
Make-Ahead Magic
This salad actually improves with a bit of time in the refrigerator. The flavors meld beautifully as the ingredients get acquainted, though the texture stays remarkably crisp. For best results, prepare all components up to 24 hours ahead but store them separately. Keep the dressing in a jar, the prepared vegetables and chicken in a sealed container, and any crunchy elements like nuts and sesame sticks in a separate container. Combine everything about 30 minutes before serving to allow flavors to mingle while maintaining optimal texture.
Perfect Substitutions
This recipe welcomes adaptations based on what you have available. Swap the rotisserie chicken for grilled salmon, tofu, or leftover turkey. No cranberries? Try chopped dried apricots, cherries, or even raisins. For a nut-free version, use sunflower seeds or pepitas instead of almonds. The coleslaw mix can be replaced with hand-shredded napa cabbage or even sturdy romaine lettuce in a pinch. The dressing works with white balsamic, rice vinegar, or even lime juice if you need alternatives.
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Serving Suggestions
Turn this versatile salad into a complete meal by serving it inside butter lettuce cups for elegant hand-held portions. For a more substantial presentation, heap it over cooked rice or soba noodles. The salad makes an excellent filling for wraps or pita pockets for on-the-go lunches. For entertaining, arrange it on a large platter surrounded by rice crackers or wonton crisps for scooping. The bright colors and varied textures make it as appealing to look at as it is to eat.
Cultural Fusion
This recipe beautifully represents modern fusion cuisine, blending Asian flavor profiles like soy sauce, ginger, and sesame with Western ingredients like cranberries and balsamic vinegar. The result honors traditional Asian slaw techniques while creating something entirely new. The combination might seem unconventional, but it reflects how global food traditions naturally evolve as ingredients and techniques cross cultural boundaries. The addition of cranberries specifically draws inspiration from classic American harvest salads, creating a truly cross-cultural dish.
Frequently Asked Questions
- → Can I use a different protein instead of chicken?
Yes, you can substitute chicken with cooked shrimp, tofu, or even shredded turkey for a similar flavor profile.
- → Are there alternative nuts I can use?
You can replace almonds or cashews with walnuts, pecans, or sunflower seeds for a nut-free option.
- → How can I make this salad vegetarian?
Omit the chicken and include a protein-rich ingredient like tofu, edamame, or chickpeas for a vegetarian-friendly version.
- → Can I prepare the dressing ahead of time?
Yes, the dressing can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator and shake well before use.
- → What is a good substitute for sesame sticks in this salad?
If sesame sticks are unavailable, try crushed pretzels or crispy noodles for a similar crunch.
- → How do I prevent the salad from becoming soggy?
Combine the dressing with the salad just before serving to prevent it from becoming too soggy over time.