This Asian Chicken Cranberry Salad is one of those recipes that turns a simple weeknight dinner into something celebratory. I first put this together on a hot summer evening when I wanted something light but still substantial enough to feed guests who were popping by. The dish balances tender rotisserie chicken with the sweet-tart pop of dried cranberries, crunchy nuts, and a punchy sesame-ginger dressing. Every bite has a little texture shift — crisp coleslaw, chewy cranberries, crunchy sesame sticks — and that contrast is what keeps people coming back for more. I remember serving this at a neighborhood picnic; it vanished before the burgers were finished cooking. I discovered the combination while experimenting with pantry staples and a jar of leftover mandarin oranges. The citrus paired surprisingly well with toasted sesame and soy, and the cranberries added a festive color that made the platter look like it belonged at a holiday table. It’s dairy-free, quick to assemble, and scales easily for gatherings. Because it uses ready-to-eat rotisserie chicken and pre-shredded coleslaw mix, it’s a brilliant last-minute option that still feels thoughtfully made.

Ingredients

• Coleslaw mix: 12 cups (about 2 small bags) — use a mix with shredded cabbage and carrots for texture and color; pre-shredded saves time and holds up well to dressing.
• Rotisserie chicken: 4 cups, finely chopped — cooked, skin removed, and shredded or diced; rotisserie chicken adds savory depth and saves on cooking time.
• Toasted sliced almonds or cashews: 1 1/2 cups — buy toasted for immediate crunch or toast raw nuts in a dry skillet for 4–6 minutes until fragrant.
• Dried cranberries: 1 1/2 cups — orange-cranberries (Trader Joe’s) work beautifully for extra citrus notes and color.
• Red onion: 3/4 cup, finely diced — sharp and bright; soak briefly in cold water to mellow if you prefer a gentler onion bite.
• Sesame sticks (optional): 1 cup — adds fun crunch and sesame flavor; add at serving time to maintain crunch.
• Cilantro: 1 1/2 cups, chopped — fresh cilantro brings herbaceous brightness; parsley can substitute if preferred.
• Mandarin oranges: 1–2 small cans, drained — canned segments add tender citrus pockets; fresh orange segments can be used when in season.
• Black or regular sesame seeds: 1/4 cup — for toasty flavor and visual contrast; toast briefly in a dry pan if buying raw.
• Extra-virgin olive oil: 1 cup — the base of the dressing; light-flavored olive oil keeps the ginger and sesame forward.
• Balsamic vinegar: 1/2 cup — regular or white work; white balsamic keeps the dressing paler if presentation matters.
• Low-sodium soy sauce: 4 tablespoons — provides umami and salt; use tamari for gluten-free option.
• Garlic: 3–4 cloves, chopped — fresh garlic gives pungent warmth; adjust to taste.
• Honey or brown sugar: 4 tablespoons — balances acid; honey gives smoother sweetness, brown sugar gives deeper molasses notes.
• Fresh ginger: 4 tablespoons, minced — a key aromatic; use jarred only in a pinch but fresh gives bright heat.
• Toasted sesame oil: 2 teaspoons — a little goes a long way to impart that nutty, toasted sesame aroma.
• Water: 3 tablespoons — helps blend the dressing to a smooth emulsion.

Instructions

Prepare the base: In a very large bowl, layer the 12 cups of coleslaw mix, 4 cups finely chopped rotisserie chicken, 1 1/2 cups toasted nuts, 1 1/2 cups dried cranberries, 3/4 cup diced red onion, 1/4 cup sesame seeds, 1 cup sesame sticks (if using), and 1 1/2 cups chopped cilantro. Drain and gently pat the mandarin oranges dry on paper towels before folding them in so they don’t water down the salad. Make the dressing: Combine 1 cup extra-virgin olive oil, 1/2 cup balsamic vinegar, 4 tablespoons low-sodium soy sauce, 3–4 cloves chopped garlic, 4 tablespoons honey or brown sugar, 4 tablespoons minced ginger, 2 teaspoons toasted sesame oil, and 3 tablespoons water in a blender. Blend until the mixture is smooth and emulsified, about 20–30 seconds. Taste and adjust — add more honey if you want sweeter or another tablespoon of soy if you prefer saltier. Dress and toss: Lightly pour the dressing over the salad, starting with about half and tossing gently with a spatula or wooden spoon. Add more until you reach your desired moistness; the dry ingredients will soak up dressing if left to sit, so err on the side of less if you plan to serve later. Toss just enough to coat evenly. Finish and serve: Check seasoning and texture — add a pinch of flaky salt or an extra splash of vinegar if it needs brightness. Serve immediately for maximum crunch, or refrigerate the salad (without sesame sticks) and add them just before serving. Leftover dressing keeps in a sealed jar for up to 5 days.

Storage Tips

For the best texture, store the salad components separately when possible. Keep the dressing in a sealed jar in the refrigerator for up to 5 days — let it sit at room temperature for 10–15 minutes and shake well before using. Store the assembled salad in an airtight container for 2 days; add sesame sticks and any extra crunchy toppings just before serving. If you’ve already mixed the dressing in, expect the coleslaw to soften; consume within 24–36 hours. Use shallow containers for quick cooling and avoid overpacking to preserve crunch where possible.

Ingredient Substitutions

If you have nut allergies, swap the almonds or cashews for pepitas (shelled pumpkin seeds) or roasted chickpeas for a nut-free crunch. For a gluten-free version, replace low-sodium soy sauce with tamari. No rotisserie chicken? Use leftover roasted chicken, poached chicken breast, or for a vegetarian twist, use shredded baked tofu that’s been pressed and pan-fried until golden. If you don’t have balsamic vinegar, rice vinegar plus a teaspoon of maple syrup will work to mimic the balance of sweet and acidic notes.

Serving Suggestions

Serve the salad on a large platter garnished with extra cilantro sprigs, a sprinkle of toasted sesame seeds, and a few mandarin segments arranged on top for color. It pairs beautifully with grilled skewers, steamed jasmine rice, or in lettuce wraps for a lighter presentation. For a picnic, pack the dressing separately and mix just before serving to keep everything crisp. Garnish with thinly sliced scallions or a few red chili flakes if you like heat.

Cultural Background

While this salad is a modern fusion rather than a traditional regional dish, it borrows elements from East and Southeast Asian flavor profiles: sesame oil, soy sauce, and ginger are central to many cuisines across the region. Combining those with Western ingredients like dried cranberries and balsamic vinegar reflects contemporary global cooking, where pantry staples meet classic Asian aromatics. The result is familiar yet novel — a dish that honors technique (toasting seeds, balancing acid and fat) while embracing international ingredients.

Seasonal Adaptations

In summer, boost freshness with grated cucumber and fresh orange supremes instead of canned mandarins. In fall and winter, roast brussels sprouts or thinly sliced roasted sweet potato and fold them in for warmth and heartiness. Swap dried cranberries for dried cherries during the winter holidays for an even richer flavor, and consider adding a few pomegranate arils when in season for spectacular color and a juicy burst.

Meal Prep Tips

For meal prep, keep the dressing and crunchy toppings in separate containers. Portion the salad into individual meal containers, adding the nuts and sesame sticks only when you're ready to eat. The dressing will keep the chicken moist but will soften the coleslaw over time, so consume within 48 hours for best texture. Use microwave-safe containers if you plan to warm the chicken slightly before serving, but this salad is best enjoyed chilled or at room temperature.

This salad is a joyful weekday shortcut and a reliable potluck hero — bright, crunchy, and easy to make your own. Try it once, then tweak the crunch, sweetness, or heat to match your family’s tastes. Sharing it always brings a few new stories to the table.