Asian Chicken Cranberry Salad

Crunchy cabbage and rotisserie chicken tossed with cranberries, almonds, and a sweet-tangy sesame-ginger dressing.

Ingredients

• 2 small bags coleslaw mix (about 12 cups)
• 4 cups rotisserie chicken, finely chopped
• 1 ½ cups toasted sliced almonds *(or cashews)*
• 1 ½ cups dried cranberries
• ¾ cup red onion, finely diced
• 1 cup sesame sticks *(optional)*
• 1 ½ cups cilantro, chopped
• 1–2 small cans mandarin oranges, drained *(optional)*
• ¼ cup black sesame seeds *(or regular sesame seeds)*
• 1 cup extra-virgin olive oil
• ½ cup balsamic vinegar *(regular or white balsamic)*
• 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
• 3 Tbsp water

Method

• 1

  Step 1: Assemble the salad base

  Add the coleslaw mix to a very large bowl. Top with the chopped chicken, almonds (or cashews), dried cranberries, red onion, sesame seeds, sesame sticks (if using), cilantro, and mandarin oranges (if using).

• 2

  Step 2: Blend the dressing

  Add the olive oil, balsamic vinegar, soy sauce, garlic, honey (or brown sugar), ginger, toasted sesame oil, and water to a blender. Blend until smooth and emulsified.

• 3

  Step 3: Dress and toss

  Pour dressing over the salad a little at a time (you may not need it all). Gently toss until evenly coated, then serve.

Tips

• Use **white balsamic** for a lighter color and slightly milder tang; regular balsamic gives a deeper flavor and darker dressing.
• For best crunch, **dress right before serving**; if making ahead, keep dressing separate and toss just before eating.
• Swap **almonds for cashews** (or use a mix).
• Store leftovers **covered in the fridge for up to 2–3 days**; the salad will soften as it sits. Keep extra dressing refrigerated and use within **5–7 days**.

Nutrition (per serving, estimate)