Description
A vibrant and refreshing Asian Chicken Cranberry Salad combining tender cooked chicken, crunchy coleslaw mix, sweet dried cranberries, and a flavorful sesame ginger dressing. Perfect for a healthy lunch or light dinner, this no-cook salad is easy to prepare and ideal for meal prep.
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken breast (shredded or chopped)
- 2 cups coleslaw mix or shredded cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
- 1/4 cup chopped cilantro (optional)
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the cooked chicken, coleslaw mix, shredded carrots, dried cranberries, sliced almonds, green onions, sesame seeds, and cilantro if using. Ensure all ingredients are evenly distributed.
- Prepare the Dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce or tamari, honey or maple syrup, sesame oil, olive oil, grated fresh ginger, minced garlic, and salt and pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss thoroughly so everything is evenly coated with the flavorful dressing.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Add mandarin oranges or crispy wonton strips for extra sweetness and crunch.
- This salad holds up well in the refrigerator for up to 3 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Asian-Inspired
