Coleslaw, rotisserie chicken, cranberries, almonds, red onion, and a zingy sesame-soy dressing. Quick, crunchy, and crave-worthy.
So, this Asian Chicken Cranberry Salad wasn’t born from some well-organized dinner plan or fancy recipe brainstorm. It actually started—brace yourself—with a grocery store panic buy and a week where everything felt a little off. You know those weeks? The ones where you’ve worn the same sweatshirt three days in a row and keep forgetting why you walked into the kitchen?
Anyway, I was coming home from a chaotic grocery trip (no list, two cranky kids, and an almond milk explosion in my tote), and somehow I ended up with a bag of coleslaw mix, a rotisserie chicken, and a vague craving for something… crunchy? Fresh? I didn’t know. I just wanted a win. Something that made me feel like I had my act together.
I started throwing stuff in a bowl—cranberries, almonds, a little onion, that coleslaw mix, and the chicken. Then I blended up this gingery, garlicky dressing that had soy sauce and balsamic in it (because I was out of rice vinegar, oops). I took a bite straight from the bowl and actually said out loud, “Wait. This is really good.”
Now I make this Asian Chicken Cranberry Salad on repeat. For lunches, dinners, potlucks… even just to snack on while pretending I’m meal prepping.
Why You’ll Love This Asian Chicken Cranberry Salad Recipe?
It’s weirdly addictive. Like, why-does-this-taste-so-balanced addictive. You’ve got tender shredded chicken, crunchy cabbage, sweet chewy cranberries, toasty almonds, fresh herbs, and a dressing that manages to be both cozy and bright. It’s kinda like that one friend who always knows what to say—reliable, comforting, and somehow just… hits different.
It also feels fancy, even though it’s a total “what do I have lying around?” type of meal. That’s the magic. There’s zero cooking (well, unless you toast the almonds—10/10 recommend). And it somehow still feels like something you’d order at a cute café where the servers have perfect handwriting.
Plus, this salad actually fills you up. It’s not a sad desk salad. It’s a throw on some fuzzy socks and eat it in peace with your back against the fridge door kind of salad.
Ingredient Notes:
Look, I’m not gonna get all technical here. But I will tell you what makes this Asian Chicken Cranberry Salad work so well—and how you can flex it to your taste (or pantry).
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Coleslaw Mix: Bless the bagged stuff. You could shred cabbage and carrots yourself, sure, but like… it’s Tuesday. We’re tired.
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Rotisserie Chicken: Hands down, the MVP of no-effort dinners. I just shred it with my fingers while pretending I’m on a cooking show. You can use grilled or baked chicken too, but rotisserie’s my go-to.
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Sliced Almonds: Toasted if you’ve got the energy. They bring this warm, nutty crunch that makes the texture.
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Dried Cranberries: A little sweet, a little chewy, and honestly kind of unexpected in the best way.
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Red Onion: Sharp and punchy. I only use a little. You can soak them in cold water if raw onion isn’t your thing.
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Fresh Cilantro: It brightens everything up. If you hate it (no shame), skip it or try parsley or mint instead.
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Sesame Seeds: Tiny, but don’t underestimate them. They give that subtle earthy finish and make the salad feel complete.
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Sesame Sticks (Optional but Delightful): These crunchy little guys? Totally extra, totally fun. I toss them in for texture chaos.
Now the dressing.
This isn’t one of those super precise, measure-to-the-grain-of-salt dressings. It’s more of a taste-as-you-go situation:
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Olive Oil + Sesame Oil: The combo of mellow and toasty.
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Balsamic Vinegar: Not traditional for Asian-style salads, but it adds depth. And let’s be honest—it’s what was in my cabinet the first time.
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Low-Sodium Soy Sauce: Adds that savory hit without overpowering the other flavors.
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Garlic & Ginger (Fresh if possible): This is where it gets punchy. I chop mine rough—rustic, right?
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Brown Sugar: Just a bit. You want balance, not dessert.
How To Make Asian Chicken Cranberry Salad?
Step 1: Dump and Toss
Grab a big mixing bowl. The kind you use when you’re feeling optimistic about meal prep. Dump in your coleslaw mix, shredded chicken, almonds, cranberries, red onion, cilantro, sesame seeds, and sesame sticks (if you’re feeling fun). Give it a casual toss. Don’t overthink it.
Step 2: Blend the Dressing
Add all your dressing stuff—olive oil, sesame oil, balsamic vinegar, soy sauce, garlic, ginger, brown sugar, and a splash of water—into a blender or a mason jar. Blend or shake until it’s smooth. Taste. Adjust. (I always add more ginger. No idea why. It just feels right.)
Step 3: Dress It Up
Pour about half the dressing over the salad. Toss gently. Taste. Add more dressing if needed. I tend to go heavy, but hey—you do you.
Want To Save This Recipe?
That’s it. Seriously. You’re done. Serve it up or eat it straight from the bowl while scrolling TikTok. No judgment here.
Storage Options:
Short answer? Not long—because you’ll probably eat the whole thing. But in case you do have leftovers:
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Store undressed salad and dressing separately for best results. It’ll keep for 2–3 days.
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Already mixed? Still fine for about a day. It just won’t be quite as crunchy.
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Pro tip: Add fresh sesame sticks on top when serving leftovers to bring the crunch back.
And please—don’t freeze it. This isn’t one of those recipes that plays well with frostbite.
Variations and Substitutions:
One of the best things about this Asian Chicken Cranberry Salad is how flexible it is. I’ve changed it up more times than I can count—and it’s almost always good.
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Swap the protein: Use tofu, shrimp, leftover pork, or skip the meat altogether.
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No nuts? Go for sunflower seeds or pepitas.
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More veggies? Toss in shredded carrots, thin cucumber slices, or snap peas.
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Herb remix: Mint gives it a fun twist. Or parsley if that’s what’s hanging out in your fridge drawer.
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Dressing detour: Out of balsamic? Rice vinegar or even lime juice totally works.
Basically, it’s like a choose-your-own-adventure salad.
What to Serve with Asian Chicken Cranberry Salad?
This salad is plenty satisfying on its own, but here’s what I’ve served it with and loved:
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Soup: Miso or something brothy and light. Perfect balance.
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Dumplings or Gyoza: Frozen or homemade. I won’t tell.
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Crispy Noodles: Toss ‘em on top for extra crunch.
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Edamame: With sea salt. Easy. Green. Feels like balance.
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Wine: Okay, not a food, but a cold glass of Sauvignon Blanc with this? Chef’s kiss.
Frequently Asked Questions:
Can I make it ahead?
Yep! Just keep the salad and dressing separate until you’re ready to eat. Or toss it right before serving.
Do I have to use rotisserie chicken?
Nope. Use any cooked chicken you’ve got—or swap it completely. I once made it with roasted chickpeas and it slapped.
Can I pack it for lunch?
Yes! I actually love it for lunch. Just keep the dressing in a separate container and pour it over when you’re ready to eat.
This Asian Chicken Cranberry Salad might not be the fanciest thing I’ve ever made, but honestly? It’s one of the few things I crave on a regular Tuesday when I’m trying to feel human again.
It’s real food. It’s colorful and crunchy and comforting. It comes together fast. And it never, ever lets me down—even when everything else kinda does.
If you try it, I’d love to hear how it turned out. Did you change it up? Add something unexpected? Eat the whole bowl while watching reruns of Friends? (Been there.)
Seriously, tell me. I live for recipe stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Asian Chicken Cranberry Salad
Ingredients
Salad:
- 14 ounces Coleslaw Mix
- 2 c Rotisserie Chicken
- 1 c Almonds sliced & toasted
- 1 c Dried Cranberries
- ½ c Red Onion
- 1 c Fresh Cilantro chopped
- ¼ c Sesame Seeds
- 1 c Sesame Sticks optional
Dressing:
- 1 c Extra Virgin Olive Oil
- ½ c Balsamic Vinegar
- 4 tablespoons Low Sodium Soy Sauce
- 3 Garlic Cloves chopped
- 4 tablespoons Light Brown Sugar
- 4 tablespoons Fresh Ginger minced
- 2 teaspoons Sesame Oil
Instructions
- Prepare the Salad: In a large bowl, combine coleslaw mix, rotisserie chicken, sliced almonds, dried cranberries, red onion, fresh cilantro, and sesame seeds. Add sesame sticks if using.
- Make the Dressing: Blend olive oil, balsamic vinegar, soy sauce, garlic, brown sugar, ginger, and sesame oil with 3 tablespoons of water until smooth.
- Dress the Salad: Pour the dressing over the salad. And toss gently to combine. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
