Description
Zesty Asian chicken cranberry salad delivers a perfect harmony of tangy and sweet flavors. Crisp vegetables, tender chicken, and tart cranberries create a refreshing meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 cups rotisserie chicken, finely chopped
Fruits and Nuts:
- 1 ½ cups toasted sliced almonds, or cashews
- 1 ½ cup dried cranberries
- 1–2 small cans mandarin oranges, drained
Base:
- 2 small bags of coleslaw mix, about 12 cups
Herbs and Seasonings:
- 1 ½ cups chopped cilantro
- ¾ cup red onion, finely diced
- 1 cup sesame sticks (optional)
- ¼ cup black sesame seeds
- 3–4 cloves garlic, chopped
- 4 tablespoons minced ginger
Dressing:
- 1 cup extra-virgin olive oil
- ½ cup balsamic vinegar
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons honey or brown sugar
- 2 teaspoons toasted sesame oil
Instructions
- Prepare the salad base by spreading a generous layer of coleslaw mix in a spacious mixing bowl, creating a crisp foundation for the dish.
- Systematically arrange shredded cooked chicken over the coleslaw, ensuring even distribution throughout the base layer.
- Sprinkle a combination of sliced almonds and cashews across the salad, adding a delightful crunch and nutty dimension to the texture.
- Scatter vibrant dried cranberries and thinly sliced red onion over the mixture, introducing bursts of color and tangy flavor.
- Enhance the salad with a light dusting of sesame seeds and optional sesame sticks for additional textural complexity.
- Garnish with freshly chopped cilantro leaves, providing a bright, herbaceous note to the overall composition.
- Optional: Gently fold in mandarin orange segments for a sweet, citrusy complement to the savory elements.
- For the dressing, combine olive oil, balsamic vinegar, soy sauce, 1 minced garlic clove, honey, grated fresh ginger, and sesame oil in a blender.
- Add of water to the blender and pulse until the mixture becomes smooth and fully integrated.
- Drizzle the prepared dressing over the salad, using as much or as little as preferred for desired flavor intensity.
- Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Serve immediately, with any remaining dressing stored in a sealed container in the refrigerator for future use.
Notes
- Elevate your salad game with this vibrant Asian-inspired dish that combines sweet, tangy, and crunchy elements in one delightful bowl.
- Customize the protein by using rotisserie chicken, grilled chicken, or even tofu for a vegetarian twist.
- Prep ingredients ahead of time and store separately to maintain crispness and prevent soggy salad syndrome.
- Toast nuts briefly in a dry skillet to enhance their nutty flavor and add an extra layer of depth to the salad.
- Dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator for quick meal preparation.
- Balance flavors by adjusting honey and vinegar quantities to suit your personal taste preferences.
- Prep Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 8
- Calories: 435 kcal
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 4 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg