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The Ultimate Guide to Asian Chicken Cranberry Salad

A refreshing and satisfying salad featuring shredded rotisserie chicken, a crunchy coleslaw mix, sweet cranberries, and toasted almonds, all tossed in a creamy Asian-inspired dressing.

  • Total Time: 15 minutes

Ingredients

Scale

4 cups coleslaw mix (shredded cabbage and carrots)

2 cups shredded rotisserie chicken

1/2 cup slivered almonds or cashews, toasted

1/2 cup dried cranberries (orange-flavored if available)

1/4 cup red onion, thinly sliced

1/4 cup green onions, chopped

1/2 cup mayonnaise or plain Greek yogurt

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp honey or maple syrup

1 clove garlic, grated

1/2 tsp fresh ginger, grated

Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the coleslaw mix, shredded chicken, toasted nuts, dried cranberries, thinly sliced red onion, and chopped green onions.

2. In a separate small bowl, prepare the dressing. Whisk together the mayonnaise (or Greek yogurt), soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), grated garlic, and grated ginger until smooth and well combined.

3. Pour about two-thirds of the dressing over the salad mixture. Toss everything together until all the ingredients are lightly and evenly coated.

4. Season with salt and pepper to taste. Add more dressing if desired and toss again.

5. For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

6. Serve chilled.

Notes

Large mixing bowl

Small mixing bowl

Whisk

Knife and Cutting Board

  • Author: Ethan Skillet
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes

Nutrition

  • Serving Size: 4-6
  • Calories: 350