Ingredients
Here’s everything you’ll need to make Asian Chicken Cranberry Salad:
For the Salad:
2 small bags of coleslaw mix (about 12 ounces each) – This is the base of the salad, providing crisp, crunchy texture.
1 ½ cups dried cranberries – For a sweet contrast to the savory elements of the salad.
4 cups rotisserie chicken, shredded – A convenient and flavorful way to add protein to the salad.
¼ cup toasted sesame seeds – For extra crunch and nuttiness.
¼ cup sunflower seeds – For added texture and crunch.
Cilantro – Fresh cilantro for garnish (optional but adds freshness).
1 tablespoon sesame oil – For flavor in the dressing.
1 tablespoon olive oil – Adds a smooth base to the dressing.
For the Dressing:
3 tablespoons rice vinegar – The tangy base for the Asian-inspired dressing.
1 tablespoon soy sauce – Adds depth and savory umami flavor.
2 tablespoons honey – For a touch of sweetness to balance the vinegar.
1 tablespoon Dijon mustard – Adds tanginess and depth.
1 tablespoon sesame oil – To give the dressing its nutty richness.
1 teaspoon fresh grated ginger – For a fresh, zesty kick.
1 teaspoon garlic, minced – For an extra layer of savory flavor.
1 tablespoon water – To thin out the dressing slightly, if needed.
Salt and pepper, to taste – To balance the flavors.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Shred the Rotisserie Chicken: If you haven’t already, remove the skin from the rotisserie chicken and shred the meat using a fork or your hands. You’ll need about 4 cups of shredded chicken for the salad.
Set Aside: Once shredded, set the chicken aside to be added to the salad later.
Step 2: Prepare the Salad Base
Coleslaw Mix: Open the 2 bags of coleslaw mix and add them to a large salad bowl. This mix will be the main base of your salad, providing a crisp texture and great crunch.
Add Dried Cranberries: Add 1 ½ cups of dried cranberries to the salad base for a touch of sweetness.
Add Seeds: Add ¼ cup toasted sesame seeds and ¼ cup sunflower seeds to the bowl for additional crunch and texture. These seeds will also add a lovely nutty flavor.
Step 3: Make the Dressing
Combine the Ingredients: In a small bowl or jar, whisk together the 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon sesame oil, 1 teaspoon fresh grated ginger, and 1 teaspoon minced garlic.
Adjust Consistency: If the dressing is too thick, add 1 tablespoon of water to thin it out. Taste the dressing and add salt and pepper to taste.
Whisk Well: Whisk until the dressing is smooth and well-combined. Set it aside for later.
Step 4: Assemble the Salad
Combine Chicken with Salad Base: Add the shredded 4 cups of rotisserie chicken to the bowl with the coleslaw mix, cranberries, and seeds. Toss it all together gently to combine.
Add the Dressing: Pour the prepared dressing over the salad. Toss the salad thoroughly to ensure that the dressing evenly coats all the ingredients.
Garnish with Cilantro: Optionally, garnish the salad with fresh cilantro for a burst of freshness.
Step 5: Serve and Enjoy!
Serve Immediately: Once everything is mixed, you can serve the Asian Chicken Cranberry Salad immediately. If you’re prepping this for a meal later, store it in an airtight container in the refrigerator.
Enjoy: This salad can be served as a main course or as a side dish. It’s great on its own, or paired with some crispy bread or a side of rice.
Nutritional Breakdown (per serving)
Here’s an approximate nutritional breakdown for each serving of Asian Chicken Cranberry Salad (assuming the recipe makes 6 servings):
Calories: ~350-400 kcal per serving
Protein: ~30g
Carbohydrates: ~20g
Fat: ~18g
Fiber: ~4g
Sugar: ~12g
Sodium: ~600mg
Keep in mind that the exact nutritional values can vary depending on the specific brands of ingredients you use (for example, different types of soy sauce or honey).
