Name: Asian Chicken Cranberry Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian Fusion
Ingredients: 12 cups coleslaw mix (about 2 small bags); 4 cups finely chopped rotisserie chicken; 1 ½ cups toasted sliced almonds or cashews; 1 ½ cups dried cranberries (orange-infused preferred); ¾ cup finely diced red onion; 1 cup sesame sticks (optional); 1 ½ cups chopped cilantro; 1–2 small cans mandarin oranges, drained

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This Asian Chicken Cranberry Salad is a vibrant, refreshing dish full of crunch, sweetness, and bold flavor. With tender rotisserie chicken, crisp coleslaw, bright herbs, and a medley of toppings, it’s the kind of salad that feels just as satisfying as a main course. It’s perfect for potlucks, meal prep, or a quick and healthy lunch.

Asian Chicken Cranberry Salad

Why You’ll Love This Recipe

I love how this salad brings together so many textures and flavors—it’s crunchy, juicy, tangy, and a little sweet all at once. It’s also a breeze to make, especially when I use rotisserie chicken. Whether I’m prepping meals for the week or need something impressive for a get-together, this salad always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 cups coleslaw mix (about 2 small bags)
4 cups finely chopped rotisserie chicken
1 ½ cups toasted sliced almonds or cashews
1 ½ cups dried cranberries (I like using orange-infused cranberries)
¾ cup finely diced red onion
1 cup sesame sticks (optional, but adds great crunch)
1 ½ cups chopped cilantro
1–2 small cans mandarin oranges, drained

Directions

I start by placing the coleslaw mix in a large salad bowl.
I add the chopped rotisserie chicken, making sure it’s evenly distributed.
Then, I toss in the almonds or cashews, cranberries, red onion, sesame sticks, cilantro, and drained mandarin oranges.
I gently mix everything together until it’s well combined.
I usually serve it chilled and add my favorite Asian-inspired dressing just before serving for the freshest flavor.

Note: I prefer to dress the salad just before serving to keep everything crisp.

Servings and timing

This recipe serves about 8 to 10 people as a side dish, or 4 to 6 as a main course.
Prep time: 15 minutes
Total time: 15 minutes
(No cooking required!)

Variations

Here are a few fun twists I like to try:

Swap rotisserie chicken for grilled chicken breast or shredded turkey.
Use Thai basil or mint along with cilantro for extra herbal depth.
Add sliced green onions for another layer of flavor.
Mix in chow mein noodles or crispy wonton strips for a different crunch.
Use a sesame-ginger or peanut dressing depending on what I’m craving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
If I haven’t dressed the salad yet, it keeps its crunch longer.
Once dressed, it’s best eaten the same day or the next, since the coleslaw mix can start to wilt.

FAQs

Can I make this salad ahead of time?

Yes, I often prep all the ingredients a day in advance and mix them just before serving. I store the dressing separately to keep the salad crisp.

What kind of dressing should I use?

I like using a light sesame-ginger vinaigrette or a homemade soy-lime dressing. A creamy Asian dressing also works well if I want something richer.

Can I use a different protein?

Absolutely. Grilled shrimp, tofu, or even leftover pork work great in place of chicken.

Is this salad gluten-free?

It can be. I make sure to use gluten-free sesame sticks or skip them altogether, and choose a gluten-free dressing.

What can I serve with this salad?

I usually serve it on its own for a light meal, but it also pairs well with spring rolls, potstickers, or a side of rice if I’m serving guests.

Conclusion

This Asian Chicken Cranberry Salad is one of my go-to recipes for a reason. It’s fast, flavorful, and flexible enough to suit any occasion. Whether I need a quick lunch or a colorful addition to a potluck spread, this salad never disappoints.