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This Asian Chicken Cranberry Salad is a perfect balance of sweet, savory, and crunchy textures that brings vibrant Asian flavors to a classic cranberry chicken combination. I've served this at countless gatherings and it consistently disappears first, leaving guests asking for the recipe.
I first made this salad when I needed something quick yet impressive for an impromptu neighborhood gathering. The combination of textures and Asian-inspired dressing was such a hit that it's now requested at every family celebration we host.
Ingredients
- Coleslaw mix: Provides the perfect crunchy base without any chopping required
- Rotisserie chicken: Saves tremendous time while adding protein and savory depth
- Toasted sliced almonds: Contribute essential crunch and nutty flavor that elevates the entire dish
- Dried cranberries: Offer sweet-tart bursts that balance the savory elements perfectly
- Red onion: Adds a necessary sharp bite that cuts through the sweetness
- Sesame sticks: Provide unexpected crunch and unique flavor
- Fresh cilantro: Brings brightness and freshness that lifts all the other flavors
- Mandarin oranges: Introduce juicy sweetness and beautiful color contrast
- Sesame seeds: Add subtle nuttiness and visual appeal to the finished dish
- Extra virgin olive oil: Creates the base for our silky dressing
- Balsamic vinegar: Contributes depth and tangy sweetness to balance the dressing
- Soy sauce: Delivers that essential umami quality that makes the dressing irresistible
- Garlic: Provides aromatic depth that permeates the dressing
- Honey: Balances the acidity with natural sweetness
- Ginger: Adds signature Asian zing that makes this salad distinctive
- Toasted sesame oil: Brings authentic Asian flavor notes that tie everything together
Step-by-Step Instructions
- Prepare the Base:
- Layer all the colorful components in a large serving bowl starting with the coleslaw mix. Add the finely chopped rotisserie chicken ensuring even distribution throughout. Scatter the toasted nuts, dried cranberries, red onion, sesame seeds, sesame sticks, and cilantro across the top. Gently place the mandarin orange segments last so they don't break apart.
- Blend the Dressing:
- Combine all dressing ingredients in a blender including the olive oil, balsamic vinegar, soy sauce, chopped garlic, honey, minced ginger, and toasted sesame oil. Add three tablespoons of water to achieve the perfect consistency. Blend on high until completely smooth and emulsified which takes about 30 seconds. The dressing should coat the back of a spoon but still pour easily.
- Dress and Serve:
- Pour the dressing gradually over the salad mixture, using just enough to lightly coat the ingredients according to your preference. Gently toss everything together using two large spoons or tongs to ensure even distribution without crushing the delicate mandarin segments. Serve immediately for maximum crunch or let the flavors meld for 30 minutes before serving.
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I discovered the magic of adding orange-infused cranberries to this salad quite by accident when regular cranberries were out of stock at my local store. The subtle citrus undertone paired so beautifully with the Asian flavors that it's now my secret ingredient that guests can never quite identify but always love.
Make-Ahead Tips
The beauty of this salad lies in its versatility for preparation. You can easily prepare all components up to two days in advance and store them separately. Keep the dressing in a sealed jar in the refrigerator where it actually improves as the flavors meld. Store the cabbage mixture, chicken, and add-ins in separate containers. When ready to serve, simply bring the dressing to room temperature, combine everything in your serving bowl, and toss gently. This approach ensures maximum crunch and freshness even when prepared ahead.
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Customization Options
This recipe welcomes creative adaptations based on dietary needs or preferences. For a vegetarian version, substitute the chicken with crispy tofu or edamame. Cashews work wonderfully instead of almonds for a different nutty flavor profile. If you're watching carbs, reduce the cranberries and oranges while increasing the chicken and nuts. Those sensitive to cilantro can substitute fresh mint or Thai basil. For gluten-free guests, simply ensure your soy sauce is certified gluten-free and skip the sesame sticks or find a gluten-free alternative.
Serving Suggestions
This versatile salad shines as both a main dish and a side. When serving as a main, I like to present it in a large wooden bowl surrounded by butter lettuce cups for an interactive meal where guests can create their own lettuce wraps. As a side dish, it pairs beautifully with grilled salmon or shrimp skewers. For an elegant presentation, serve individual portions on small plates garnished with additional sesame seeds and a thin slice of orange. This salad also travels extremely well for picnics or potlucks when packed in a container with the dressing on the side.
Frequently Asked Questions
- → Can I substitute coleslaw mix with fresh cabbage?
Yes, you can make your own mix using shredded green and purple cabbage with a bit of grated carrots.
- → How long does this salad stay fresh?
The salad is best consumed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
- → Can I make the salad dressing ahead of time?
Yes, the dressing can be made in advance and stored in the refrigerator for up to a week.
- → What other nuts can I use instead of almonds?
Cashews or walnuts are great alternatives to almonds for this salad.
- → Are sesame sticks necessary for this recipe?
No, sesame sticks are optional and can be excluded if unavailable or based on personal preference.
- → Can I use a different protein instead of chicken?
Absolutely, shredded turkey, tofu, or shrimp can be excellent substitutions for chicken.