If you’re looking for a salad that bursts with color, crunch, and a playful mix of sweet-savory flavors, you are in for a treat. This Asian Chicken Cranberry Salad brings together tender chicken, crisp veggies, and a zippy homemade dressing that’s simply irresistible. Each bite is energizing, satisfying, and oh-so-fresh, making it an easy weeknight dinner, a meal prep champion, or a standout dish for your next gathering.
Ingredients You’ll Need
No complicated shopping lists here—just simple, wholesome components that come together for maximum flavor and texture. Each ingredient in Asian Chicken Cranberry Salad plays a key role in crafting the perfect bite, from nutty crunch to a burst of tangy sweetness!
- Cooked chicken breast: Pick rotisserie or leftover chicken for convenience and real tenderness.
- Shredded green cabbage or coleslaw mix: This forms the crisp, refreshing backbone of the salad.
- Shredded carrots: Add color, sweetness, and crunch in every forkful.
- Dried cranberries: Provide a sweet, chewy surprise that pairs gorgeously with the savory notes.
- Sliced almonds (toasted): Bring rich flavor and essential crunch—don’t skip toasting them if you can!
- Green onions: Lend zingy freshness and a pretty green pop.
- Fresh cilantro (optional): Offers herby brightness—add it if you love that extra layer.
- Rice vinegar: The essential tangy base for a light, lively dressing.
- Soy sauce: Gives salty depth and savory body.
- Sesame oil: Ties everything together with irresistible nutty warmth.
- Honey: Balances the tang and salt with gentle sweetness.
- Olive oil: Rounds out the dressing with smooth richness.
- Fresh ginger (grated): Adds a touch of spicy vibrancy.
- Garlic (minced): For a background of savory aroma.
- Salt and pepper: Essential for seasoning—adjust to taste so every ingredient shines.
How to Make Asian Chicken Cranberry Salad
Step 1: Combine the Produce and Protein
Grab a large mixing bowl and start by tossing in the shredded chicken, cabbage or coleslaw mix, carrots, dried cranberries, sliced almonds, green onions, and cilantro if you’re using it. Mixing these vibrant ingredients together creates a beautiful medley that already looks delicious before the dressing even hits the bowl.
Step 2: Whisk the Lively Dressing
In a small bowl or a mason jar with a tight lid, add the rice vinegar, soy sauce, sesame oil, honey, olive oil, grated ginger, and minced garlic. Give it a really good whisk (or shake!) until everything is fully combined. This homemade dressing is what elevates Asian Chicken Cranberry Salad from good to unforgettable—it’s zesty, nutty, and slightly sweet, just perfect for tying all the components together.
Step 3: Dress and Toss
Pour that gorgeous dressing straight over your salad mixture. Using two big salad spoons (or your hands, if you love to get involved), toss everything well so the flavors are evenly distributed. The dressing will start to cling to every bite, and the colors become even more vibrant!
Step 4: Season and Chill
Finish your Asian Chicken Cranberry Salad with a sprinkle of salt and pepper, adjusting to your taste. Let the salad chill in the fridge for at least 15 minutes—this short rest allows the flavors to meld together and develop, resulting in a dish that tastes even better with a bit of patience.
How to Serve Asian Chicken Cranberry Salad
Garnishes
Just before serving, scatter a few extra toasted almonds or some snipped fresh cilantro and sliced green onions on top for even more color and freshness. A handful of crunchy fried wonton strips or a sprinkle of sesame seeds also makes for a fun, tasty finish.
Side Dishes
This salad is hearty enough for a meal, but it’s also terrific with a side of steamed jasmine rice, a bowl of miso soup, or a crusty baguette to soak up every last drop of dressing. If it’s a party, try pairing with fresh fruit or a simple Asian noodle salad for a light, vibrant spread.
Creative Ways to Present
Serve your Asian Chicken Cranberry Salad in a big bowl family-style, or portion it into small mason jars for an adorable picnic lunch. You can scoop it into lettuce cups for a fresh, hand-held appetizer, or pile it over cooked ramen for a hearty twist everyone will love!
Make Ahead and Storage
Storing Leftovers
Leftover Asian Chicken Cranberry Salad keeps beautifully in an airtight container in the fridge for up to three days. Don’t be surprised if the flavors get even deeper and more delicious after a day—the cabbage holds its crunch, and the cranberries become ultra plump.
Freezing
While most salads don’t stand up well to freezing, some components—like cooked chicken—can be frozen separately for later use. To maintain the best texture and freshness, assemble the full salad close to serving time rather than freezing it.
Reheating
Since Asian Chicken Cranberry Salad is meant to be enjoyed cold or at room temperature, skip reheating. If you prefer your chicken warm, you can gently reheat just the chicken before tossing it into the salad for an interesting temperature contrast.
FAQs
Can I use rotisserie chicken or canned chicken?
Absolutely! Rotisserie chicken is a terrific shortcut, bringing lots of flavor and succulence. Canned chicken works in a pinch, though if you have time, shredding cooked chicken breast gives the nicest texture.
What’s a good substitute for cilantro?
If cilantro isn’t your favorite, swap in fresh parsley for a mild touch or leave it out entirely—the salad will still taste wonderful.
Can I make Asian Chicken Cranberry Salad ahead of time?
Yes! This salad is ideal for meal prep and actually improves after sitting in the fridge for a few hours, allowing the dressing and flavors to meld. Just add the nuts shortly before serving for the best crunch.
Is there a way to make this vegetarian?
You bet—replace the chicken with cubed tofu, edamame, or even chickpeas for a hearty, plant-based spin that captures all the same vibrant flavors and textures.
Can I add extra vegetables?
Definitely! Sliced bell peppers, snap peas, or even crunchy ramen noodles add great flavor and a new twist on the original Asian Chicken Cranberry Salad.
Final Thoughts
I can’t wait for you to try this Asian Chicken Cranberry Salad and make it your own. It’s fresh, filling, and guaranteed to jazz up your lunch or dinner routine. Toss it together in just minutes, share it with friends, and watch how quickly it disappears!
Print
Asian Chicken Cranberry Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A refreshing and flavorful Asian-inspired salad featuring tender chicken, crunchy cabbage, sweet cranberries, and nutty almonds, all tossed in a zesty dressing. Perfect for a light and satisfying meal.
Ingredients
- 3 cups cooked chicken breast (shredded or chopped)
- 4 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted)
- 2 green onions (thinly sliced)
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Salad:
Dressing:
Instructions
- Combine Salad Ingredients: In a large bowl, mix chicken, cabbage, carrots, cranberries, almonds, green onions, and cilantro.
- Prepare Dressing: In a small bowl, whisk rice vinegar, soy sauce, sesame oil, honey, olive oil, ginger, and garlic until well combined.
- Toss Salad: Pour dressing over salad, toss until coated. Season with salt and pepper.
- Chill: Refrigerate for at least 15 minutes before serving.
Notes
- This salad is great for meal prep and can be refrigerated for up to 3 days.
- For added texture and flavor, consider including mandarin oranges or crunchy ramen noodles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 60 mg
