Asian Chicken Cranberry Salad
A vibrant, sweet, and savory salad combining crunch coleslaw, juicy rotisserie chicken, and toasted nuts. Balanced with tangy dressing and tart cranberries for a refreshing, crowd-pleasing dish.
Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 small bags coleslaw mix (about 12 cups)
- 4 cups rotisserie chicken, finely chopped
- 1.5 cups toasted sliced almonds or cashews
- 1.5 cups dried cranberries
- 3/4 cup red onion, finely diced
- 1/2 cup green onions, sliced
- 1 cup crispy wonton strips or chow mein noodles
- 1/3 cup vegetable oil
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Instructions
- Combine coleslaw mix, chicken, nuts, cranberries, red onion, and green onions in a large bowl
- Whisk vegetable oil, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic in a small bowl until smooth
- Pour dressing over salad and toss to coat
- Sprinkle crispy wonton strips on top just before serving
- Serve immediately or chill for 20 minutes for deeper flavor
Notes
Use pre-cooked rotisserie chicken to save time
To toast nuts: spread on a baking sheet and warm in a 350°F oven for 5-7 minutes until fragrant
Store in an airtight container for up to 3 days
Top with pickled vegetables for extra tang
To toast nuts: spread on a baking sheet and warm in a 350°F oven for 5-7 minutes until fragrant
Store in an airtight container for up to 3 days
Top with pickled vegetables for extra tang