Easy Rotisserie Chicken Salad with Sesame Dressing

This refreshing salad combines juicy rotisserie chicken, crisp veggies, crunchy toppings, sweet mandarins, and a bold sesame dressing—ready in minutes, no cooking required!

📝 Ingredients

For the Salad:

• 12 cups coleslaw mix (about 2 small bags)

• 4 cups rotisserie chicken, finely chopped

• 1½ cups toasted sliced almonds (or cashews)

• 1½ cups dried cranberries

• ¾ cup red onion, finely diced

• 1 cup sesame sticks (optional, for crunch)

• 1½ cups fresh chopped cilantro

• 1–2 small cans mandarin oranges, drained

• ¼ cup black sesame seeds (or regular sesame seeds)

For the Sesame Dressing:

• 1 cup extra-virgin olive oil

• ½ cup balsamic vinegar (white or regular)

• 4 tablespoons low-sodium soy sauce

• 3–4 cloves garlic, chopped

• 4 tablespoons honey (or brown sugar)

• 4 tablespoons fresh ginger, minced

• 2 teaspoons toasted sesame oil

👩‍🍳 Instructions

Step 1: Make the Dressing

1. In a medium bowl or jar, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, minced ginger, and sesame oil.

2. Whisk or shake well until emulsified. Adjust to taste if needed (more honey for sweetness, more soy for saltiness).

Step 2: Prepare the Salad

1. In a large salad bowl, combine coleslaw mix, chopped rotisserie chicken, almonds, cranberries, red onion, cilantro, sesame seeds, and mandarin oranges.

2. Add sesame sticks if using—for added crunch!

Step 3: Toss and Serve

1. Pour the sesame dressing over the salad just before serving.

2. Toss well until everything is evenly coated.

3. Serve immediately or chill for 20–30 minutes to let flavors meld.

✅ Tips & Variations

• Meal prep friendly: Keep the dressing separate and toss right before eating.

• Vegan version: Skip the chicken, add edamame or chickpeas for protein.

• Add-ins: Shredded carrots, chopped scallions, or cucumber slices also work well.