Asian Chicken Cranberry Salad (Video!)
Do you love a good Asian Chicken Salad? Try the flavors of this Asian Chicken Cranberry Salad; delicious potluck, holiday salad or main dish! WATCH THE VIDEO.
Friends, this Asian Chicken Cranberry Salad has been on my blog for years. We love this coleslaw salad recipe because it’s light, fresh, and the first to be devoured at a party! Of course it’s delicious for any holiday–or as simple as a weeknight meal. This recipe if a must for Asian salad lovers.
Asian Chicken Cranberry Salad
This Asian Chicken Cranberry Salad is so good, I think you might be adding this to your monthly rotation, if you are a menu planner! We call this our “anytime salad” because it’s literally good for any season. But if you love a good summer slaw, try this Sweet Asian Slaw with Apple and Corn.
So good, this Asian Chicken Cranberry Salad is packed full of flavor. We love this served with grilled chicken, potato salad or macaroni salad. For a quick weekend barbecue, this is the first salad to be gobbled up by our guests!
It’s super easy to make as well. Oh, and by the way, this recipe was posted here on Reluctant back in January 2015, so it’s been around for awhile.
Think ahead to Mother’s Day, Memorial Day, Father’s Day, and the summer months ahead! The ingredients of this Asian Chicken Cranberry Salad are so versitile, but the real flavor is in the dressing!
Ingredients for Asian Chicken Salad
- Coleslaw mix
- Rotisserie chicken
- Toasted sliced almonds, or cashews
- Dried cranberries, we use Orange Cranberries from Trader Joe’s
- Red onion
- Sesame sticks (found in the bulk aisle at grocery store – optional)
- Chopped cilantro
- Mandarin oranges (optional)
- Black sesame seeds (or regular)
- Extra-virgin olive oil
- Balsamic vinegar (regular or white)
- Low-sodium soy sauce
- Minced garlic
- Honey or brown sugar
- Minced ginger
- Toasted sesame oil (or more to taste)
Asian Salad substitutions and TIPS:
The beauty of this Asian salad recipe is that you can modify it to your liking. A guest has a nut allergy? Drop the almonds.
Don’t have any sesame seeds on hand? You can leave them out. If you dont’ have black, use the regular sesame seeds. Optional to add poppy seeds, too.
Don’t like dried cranberries? Substitute for dried cherries or other dried fruit.
Change up the nuts: We’ve made this salad with slivered almonds, toasted almonds, toasted pecans, and cashews.
Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown. You can also make your own cabbage mix with green and purple cabbage with a tiny bit of carrots.
You can use white balsamic or dark. The dark combined with soy will make the salad darker.
Another tip is to buy rotisserie chicken at Costco for this salad. Or, if you have time, boil or grll up a few chicken breasts, chop, and mix into the salad.
Change up the cabbage (use more red cabbage, or Nappa cabbage.)
Remember, chicken is optional.
Make the dressing up and store it in a canning jar.
How to make Asian Chicken Cranberry Salad
- Layer the salad: Add the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
- Make the dressing: Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add water and process until smooth.
- Right before serving: Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over:)
Make entertaining moments happen
Here’s an easy way to host. Have you ever thought of hosting a salad potluck? You provide the beverages and dessert, and everyone brings a salad. I’ve hosted salad parties for years, and usually make this salad (double the recipe), which gets eaten quickly!
Make entertaining moments happen, work on relationships, and spend time with people who will help you become a better person! I think our world could use more of bringing people together, or “eating together.
An example might be instead of doing casual pizza every Friday night, maybe invite 2 or 3 people over for a sit-down meal. Or making an Epic Charcuterie Board and make this the main dish. Remember you don’t have to do it all; ask guests to bring a dish!
I want to be one of those people who lives a rich life, surrounded by love and people.
Perfect occasions to serve Asian Chicken Cranberry Salad
Recently at a party I offered to help by bringing one of my favorite salads that everyone loves, Asian Chicken Cranberry Salad.
It’s the perfect dish to take to a party, especially if you double the recipe and serve it in a giant bowl (feeds a crowd).
- Baby or bridal shower
- Any holiday gathering
- Potluck or party
- Picnic (have you bought my new travel board?)
- Working lunches
- Salad for dinner (eat your veggies!)
How to serve Asian Slaw Salad
The sweet and tangy dressing with a hint of sesame combined with crisp, thinly chopped cabbage, crunchy, salty sesame sticks, mandarin oranges cranberries, chicken, toasted almonds and plenty of fresh cilantro, makes every bite sensational.
It can be served as a main dish, or a side salad, and I promise, it’s always the first to go. It’s just that good! You can bring the salad to a party in a large bowl, or serve it at home in individual bowls.
Even with the dressing on, if you’re lucky and you have leftovers, it makes for a good leftover wrap the next day.
You can toss right before serving, or even a bit in advance. The cabbage does not get soggy! But even as leftovers, and it’s a little soggy, that is not a bad thing. It’s very tasty leftover.
For more great recipes like this one, I suggest you check these recipes out:
Asian Marinated Cucumber Salad [The Food Charlatan]
Asian Cabbage Salad with Sriracha and Sesame [Kalyn’s Kitchen]
Blue Cornbread Asian Pear Sausage Stuffing
Get the Recipe:
Asian Chicken Cranberry Salad
- 2 small bags of coleslaw mix, about 12 cups
- 4 cups rotisserie chicken, finely chopped
- 1 ½ cups toasted sliced almonds, or cashews
- 1 ½ cup dried cranberries, I used Orange Cranberries from Trader Joe’s
- ¾ cup red onion, finely diced
- 1 cup sesame sticks, found in the bulk aisle at grocery store – optional
- 1 ½ cups chopped cilantro
- 1-2 small cans mandarin oranges, drained
- ¼ cup black sesame seeds, or regular sesame seeds
- 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar, regular or you can use white
- 4 Tbsp. low-sodium soy sauce
- 3-4 cloves garlic, chopped
- 4 Tbsp. honey or brown sugar
- 4 Tbsp. minced ginger
- 2 tsp. toasted sesame oil
- Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro. Add the mandarin oranges (optional).
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Blend until smooth.
- Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over.)
This looks delicious. Can’t wait to try it out.
Has anyone made this without the cilantro? It looks absolutely delicious, but I just cannot eat cilantro. Would parsley work instead!
Yes, you can switch up the herbs!
How long will the salad hold after tossing?
The salad will get soggy after a few hours, but that is not a bad thing. This salad tastes great left over!
I will try to get a point value with this recipe. Recipe does sound good and shouldn’t be to hard to do.
Love, love, love this recipe!
So healthy & taste galore!
This looks amazing! Question: Do you use regular or white balsamic in the dressing? It doesn’t look dark like one would expect with dark balsamic is why I ask. I’m making this today. Thank you!
You can use either balsamic!
I leave out the red onion for personal preference, but other than that, amazingly delicious salad. The dressing is the star!! I also use it with other things it’s so tasty!!
Hello, this is an awesome salad..I’vebeen making it for about 2 months now since I stumbled upon it somewhere!
I always make a larger batch of the dressing and keep it in fridge so its readily available!
I typically grill chicken breast on the grill and use that in the salad.
My question is how long will the dressing be good for in the fridge?
It’s main ingredients are just oil and vinegar.
I’d say at least 2 weeks for the dressing! We love this salad!
This sounds wonderful and I can hardly wait to make it and share with friends. I’m thinking that I may mike it up and then give each of them a portion to fit their number of people (two of them have two peeps, the other two of us are single. :-)
I do have a question though. One of my favorite cabbage varieties is the Napa cabbage, plus it doesn’t wilt right away. Instead of the purple cabbage, do you think this salad would be okay to use Napa cabbage instead of Napa? I realize this would take away the “purple” color, but that doesn’t bother me. I could certainly add more carrots for additional color.
Thanks for a great recipe I’m anxious to give a try!
Yes, you can totally use Napa cabbage. I love that variety, too! :)
I haven’t made this yet, but could you use Chinese cabbage or bok choy? Or combination with cabbage. I cannot wait to make this salad. Great for the hot summer months Florida.
Very tasty. I used chow mein noodles instead of sesame sticks. Extra ginger is perfect, twice as much!! Great recipe for a crowd.
Hello….recipe says serves 8 but it looks like it could stretch further. Would you mind estimating how many cups of salad this makes?
You could stretch it to 12 for sure!
A go to weekly salad prep for my wife . Keeps fresh longer than most salads and the dressing is so good I have to make extra for all other uses of salad dressing .
Excited to try this! Was thinking of serving with some type of bread or something? What could go along with it? :) thanks!
I usually serve a fruit salad with it and some kind of bread–yes!
Simply incredible! This salad is so tremendously flavorful and has all the right textures. Served it at a dinner party and everyone asked for the recipe afterward. Thank you – this one will be on rotation at our house!
For the almonds, cranberries, and cilantro; is it one and a half cups or one half cup? Thank you
one and a half cups! :)
Sandy- if you served this as a main dish, what else would you serve with it? Thanks! I just found your site….think I am gonna love it!
Yay, welcome to RE! I’d serve a really good bread and probably fruit (or fruit salad). It’s yummy served as a main dish! :)
Absolutely loved it, but didn’t look like pic! Mine was darker! How could it not be, with balsamic vinegar and soy sauce? Yours looked light, a little more appetizing, but it was delish! I halved the recipe, cuz it was really only for 2 of us! It made a lot? Tip: Next time, I would only put dressing on what we were going to eat. Just wasn’t as good, the next day. Don’t get me wrong, it was still good, but much better, fresh mixed. Of course, don’t put sesame stix in, til you eat. They would be gross! It would be great for potluck! I wouldn’t put dressing on, til you serve it! We just LOVED it. Just had leftovers for lunch! Thanks for the delicious recipe!
We loved it! I made it yesterday for hubby and I. Perfect Sunday lunch!
I love a salad with cranberries in it! So delicious!
This looks amazing! I can’t wait to try it!
Can you use Ramen noodles instead of sesame sticks?
I cannot wait to make this – it looks totally delicious. I love the bright colors!
Do you have any ideal what the calorie count is for this
I don’t – sorry!
I love it! Thanks so much for the awesome recipe!