Asian Chicken Cranberry Salad
A delightful mix of flavors and textures, this healthy salad combines rotisserie chicken, fresh vegetables, and a refreshing dressing, making it perfect for lunch or a light dinner.
Ingredients
For the Salad
- 4 cups rotisserie chicken, finely chopped Store-bought rotisserie chicken will save time.
- 2 small bags coleslaw mix (12 cups) Pre-packaged coleslaw mix is convenient.
- 1.5 cups toasted sliced almonds (or cashews) Alternative nuts can be used.
- 1.5 cups dried cranberries Can be substituted with fresh blueberries or pomegranate seeds.
- 1-2 small cans mandarin oranges, drained Adds sweetness and brightness to the salad.
- 1.5 cups chopped cilantro Fresh herb adds flavor.
- ¾ cup red onion, finely diced Adjust amount to taste.
- 3-4 cloves garlic, chopped
- ¼ cup black sesame seeds (or regular) For garnish and crunch.
For the Dressing
- ½ cup balsamic vinegar (white or regular)
- 1 cup extra-virgin olive oil High-quality olive oil recommended.
- 4 Tbsp. low-sodium soy sauce Use gluten-free soy sauce for a gluten-free option.
- 2 tsp. toasted sesame oil Enhances flavor.
- 4 Tbsp. minced ginger Adds a zesty flavor to the dressing.
Instructions
Preparation
- In a large bowl, combine the coleslaw mix, rotisserie chicken, toasted almonds, mandarin oranges, cilantro, red onion, and garlic.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, low-sodium soy sauce, toasted sesame oil, and minced ginger to create the dressing.
- Pour the dressing over the salad mixture, add the dried cranberries and sesame seeds, and toss gently to combine.
- Adjust seasoning to taste and serve chilled.
Notes
For a vibrant presentation, garnish the salad with extra cilantro or sesame sticks. To store leftovers, refrigerate in an airtight container; best consumed within 2-3 days. Keep dressing separate until serving for optimal texture.