Chicken Coleslaw Salad with Ginger Sesame Dressing

Introduction

If you’re looking for a salad that’s packed with flavor, texture, and a bit of sweetness, this Chicken Coleslaw Salad with Ginger Sesame Dressing is the perfect choice. Combining tender rotisserie chicken, crunchy coleslaw mix, and a medley of nuts, cranberries, and citrus, this salad is both hearty and refreshing. The real star, however, is the homemade ginger sesame dressing that ties it all together with its tangy, sweet, and savory notes.

Whether you’re serving this at a potluck, for a light dinner, or as a make-ahead lunch, this salad will be an instant favorite!

Why You’ll Love This Recipe

This salad offers a perfect balance of sweet, savory, and tangy flavors. The combination of crunchy almonds or cashews, dried cranberries, and refreshing mandarin oranges provides the ideal contrast to the shredded chicken and coleslaw mix. Meanwhile, the ginger sesame dressing adds a bright and bold punch, making each bite satisfying and delicious.

Ingredients

For the Salad:

  • 2 small bags of coleslaw mix (about 8 cups)
  • 4 cups rotisserie chicken, finely chopped
  • 1 ½ cups toasted sliced almonds or cashews
  • 1 ½ cups dried cranberries
  • ¾ cup red onion, finely diced
  • 1 cup sesame sticks (optional)
  • 1 ½ cups chopped cilantro
  • 1-2 small cans mandarin oranges, drained (optional)
  • ¼ cup sesame seeds (black or regular)

For the Ginger Sesame Dressing:

  • 1 cup extra-virgin olive oil
  • ½ cup balsamic vinegar (regular or white)
  • 4 tablespoons low-sodium soy sauce
  • 3-4 cloves garlic, chopped
  • 4 tablespoons honey or brown sugar
  • 4 tablespoons minced ginger
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons water (for thinning)

Directions

1. Assemble the Salad

In a large serving bowl, layer the ingredients starting with the coleslaw mix as the base. Then, add the chopped rotisserie chicken, toasted sliced almonds or cashews, dried cranberries, and finely diced red onion. For extra crunch, toss in sesame sticks if you like. Sprinkle the chopped cilantro and mandarin oranges (if using) on top. Finally, garnish with ¼ cup of sesame seeds for added texture and flavor.

2. Make the Ginger Sesame Dressing

In a blender, combine the dressing ingredients: 1 cup of extra-virgin olive oil, ½ cup of balsamic vinegar, 4 tablespoons of low-sodium soy sauce, 3-4 chopped garlic cloves, 4 tablespoons of honey or brown sugar, 4 tablespoons of minced ginger, and 2 teaspoons of toasted sesame oil. Add 3 tablespoons of water to thin out the dressing, then blend until smooth and well emulsified.

Taste the dressing and adjust the sweetness or saltiness to your preference by adding more honey, vinegar, or soy sauce if necessary.

3. Dress the Salad

Lightly drizzle the ginger sesame dressing over the salad. Start with a small amount and toss the salad gently to coat all the ingredients. You may not need all the dressing, so save any leftover dressing for another dish or store it in the refrigerator for up to a week.

4. Serve

Once the salad is tossed and well coated with the dressing, serve it immediately. This dish is best enjoyed fresh to maintain the crunchiness of the nuts and sesame sticks. Pair it with your favorite bread or enjoy it as a stand-alone meal.

Kitchen Equipment Needed

  • Large salad bowl for assembling the salad
  • Blender or food processor for making the dressing
  • Tongs or salad spoons for tossing the salad

Tips for Success

  • Toast the Nuts: Toasting the almonds or cashews brings out their natural flavor and adds an extra crunch to the salad. You can toast them in a dry skillet over medium heat for 3-4 minutes until fragrant.
  • Customize the Ingredients: Feel free to swap ingredients based on your preferences or what you have on hand. For example, walnuts or sunflower seeds can replace the almonds, and golden raisins can be used in place of cranberries.
  • Mandarin Oranges: The mandarin oranges are optional, but they add a delightful burst of sweetness and juiciness. Make sure to drain them well before adding them to the salad to avoid excess moisture.

Recipe Swaps and Variations

  • Vegetarian Option: For a vegetarian version, omit the chicken and add more nuts or even cooked chickpeas for protein.
  • Add Fresh Herbs: You can add other fresh herbs like mint or basil to enhance the flavor.
  • Spice It Up: If you like a little heat, sprinkle in some red pepper flakes or add a dash of sriracha to the dressing.

How to Store Leftovers

This salad is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and add it just before serving to keep the ingredients crisp.

Food and Drink Pairings

Pair this Chicken Coleslaw Salad with Ginger Sesame Dressing with a light and refreshing beverage like iced green tea or a crisp white wine such as Sauvignon Blanc. For non-alcoholic options, sparkling water with a splash of citrus will complement the bright flavors of the salad.

Frequently Asked Questions (FAQ)

Q: Can I make this salad ahead of time?
A: Yes! You can prep all the ingredients in advance and store them in the refrigerator. Keep the dressing separate and toss it with the salad just before serving to maintain the freshness and crunch.

Q: Can I use a different protein?
A: Absolutely! Feel free to swap out the chicken for grilled shrimp, tofu, or even tempeh for a plant-based alternative.

Q: How long will the dressing last?
A: The ginger sesame dressing can be stored in an airtight container in the refrigerator for up to one week.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Chicken Coleslaw Salad with Ginger Sesame Dressing


  • Author: Mia Martinez
  • Total Time: 15 minutes

Description

This refreshing Chicken Coleslaw Salad with Ginger Sesame Dressing combines crunchy veggies, tender chicken, and a zesty Asian-inspired dressing for a healthy meal.


Ingredients

2 small bags of coleslaw mix (about 8cups)
4 cups rotisserie chicken, finely chopped
1 ½ cups toasted sliced almonds or cashews
1 ½ cups dried cranberries
¾ cup red onion, finely diced
1 cup sesame sticks (optional)
1 ½ cups chopped cilantro
1-2 small cans mandarin oranges, drained (optional)
¼ cup sesame seeds (black or regular)
For the Dressing:
1 cup extra-virgin olive oil
½ cup balsamic vinegar (regular or white)
4 tablespoons low-sodium soy sauce
3-4 cloves garlic, chopped
4 tablespoons honey or brown sugar
4 tablespoons minced ginger
2 teaspoons toasted sesame oil

Instructions

Assemble the Salad
In a large bowl, layer the coleslaw mix, chopped chicken, toasted almonds or cashews, dried cranberries, diced red onion, sesame sticks (if using), chopped cilantro, and mandarin oranges. Sprinkle sesame seeds over the top.
Make the Dressing
In a blender, combine the olive oil, balsamic vinegar, soy sauce, chopped garlic, honey, minced ginger, and toasted sesame oil. Add 3 tablespoons of water and blend until smooth and well emulsified.
Dress the Salad
Lightly drizzle the dressing over the salad according to your preference (you may have leftover dressing). Toss the salad gently until everything is well coated.
Serve
Serve immediately and enjoy this flavorful, crunchy, and refreshing salad.
  • Prep Time: 15 minutes

Nutrition

  • Serving Size: 6 servings
  • Calories: 450 kcal

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