Meet your next lunchtime obsession: Asian Chicken Cranberry Salad. This vibrant bowl is an irresistible tangle of juicy shredded chicken, crisp veggies, crunchy almonds, a flutter of dried cranberries, and an addictive sweet-savory dressing. Every bite is bursting with texture and color, making it as gorgeous as it is delicious. Whether you’re meal prepping or need a show-stopper for a potluck, this salad has all the makings of a crowd-pleaser that you’ll want to put on repeat.
Ingredients You’ll Need
One of the best things about Asian Chicken Cranberry Salad is how its simple, fresh ingredients come together to make each forkful exciting. Each element plays an important part, so don’t skip out—these touches turn a regular salad into something you’ll crave again and again!
- Cooked Chicken Breast: Shredded for maximum tenderness; rotisserie chicken is a fantastic shortcut if you’re short on time.
- Mixed Greens or Napa Cabbage: The cool, crisp base that gives every bite freshness and crunch.
- Red Cabbage: Adds a gorgeous pop of color and earthy sweetness.
- Shredded Carrots: Bring subtle sweetness and extra crunch for balance.
- Green Onions: Offer a fresh zip and mild onion flavor that brightens the whole bowl.
- Dried Cranberries: Sweet-tart bursts of flavor that play so well with the savory dressing.
- Sliced Almonds (Toasted): A nutty crunch that livens up every forkful.
- Sesame Seeds: Sprinkle in warm, toasty notes that tie the flavors together.
- Wonton Strips (Optional): If you like, toss these on top for fun crunch and a little extra indulgence.
- Rice Vinegar: The backbone of your homemade dressing; light and tangy in every drop.
- Soy Sauce: Adds a deeply savory, umami note to the dressing—try tamari for a gluten-free twist.
- Honey: Sweetens the whole dish and balances out the saltiness.
- Sesame Oil: A little goes a long way—nutty, aromatic, and totally essential here.
- Olive Oil: Smooths out the dressing and brings healthy richness.
- Fresh Ginger (Grated): Lively warmth that lifts every bite.
- Garlic Clove (Minced): Adds that hint of sharpness you want in a lively dressing.
- Salt and Pepper: Finish everything off with a pinch to taste for perfect balance.
How to Make Asian Chicken Cranberry Salad
Step 1: Whisk Up the Dressing
In a small bowl or jar, combine rice vinegar, soy sauce, honey, sesame oil, olive oil, fresh grated ginger, minced garlic, and a pinch of salt and pepper. Whisk or shake vigorously until the mixture is smooth and emulsified. This bold, sweet, and tangy dressing is what sets Asian Chicken Cranberry Salad apart, so take a little taste and adjust seasoning if you like!
Step 2: Toss Together the Salad
Grab a big salad bowl and pile in the shredded chicken, chopped mixed greens or Napa cabbage, red cabbage, shredded carrots, sliced green onions, dried cranberries, toasted sliced almonds, and sesame seeds. Give everything a gentle toss so each bite will be a colorful, crunchy medley.
Step 3: Dress It Up
Pour your homemade dressing over the salad ingredients. Using tongs or clean hands, toss thoroughly to coat every leaf, shred, and nut with that mouthwatering dressing. This isn’t the time to be shy—make sure everything gets a generous drizzle!
Step 4: Add the Crunch
If you’re using wonton strips, sprinkle them over the top of your salad right before serving. Their irresistible crunch is a fun, classic finish that makes Asian Chicken Cranberry Salad extra special.
Step 5: Serve and Enjoy
Once it’s dressed and topped, serve immediately for the freshest flavor and crunch. Whether on its own or as part of a larger spread, this salad is ready to impress!
How to Serve Asian Chicken Cranberry Salad
Garnishes
For a pretty and tasty final flourish, add a sprinkle of extra green onions, sesame seeds, or almonds just before serving. A handful of fresh herb sprigs, such as cilantro or mint, also amps up the color and aromatic pop—totally optional, but so delightful!
Side Dishes
Serve Asian Chicken Cranberry Salad with a bowl of miso soup, some edamame, or a light rice pilaf to round out the meal. Crispy vegetable spring rolls or roasted sweet potatoes also make surprisingly perfect partners.
Creative Ways to Present
Try piling this salad into individual mason jars for meal prep, or heap it onto lettuce cups for party-ready handheld bites. You can even turn it into a wrap using rice paper or tortillas for an on-the-go lunch that still has all those amazing flavors and textures.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store Asian Chicken Cranberry Salad in an airtight container in the refrigerator. For best texture, keep the dressing separate and toss just before serving, but even fully dressed, it holds up surprisingly well for about 1-2 days.
Freezing
This salad is best enjoyed fresh and isn’t ideal for freezing, as the veggies and greens can lose their lovely crunch and become watery. However, you can freeze shredded chicken in advance, then thaw and mix fresh when ready.
Reheating
There’s no reheating required for Asian Chicken Cranberry Salad, as it’s meant to be enjoyed cold or at room temperature. If you’re using pre-cooked chicken from the fridge, just allow it a few minutes to shake off the chill before assembling.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a huge time-saver and infuses a little extra flavor. Just shred or chop it into bite-sized pieces and carry on with the recipe as written.
What substitutions can I make for the nuts?
Feel free to swap the sliced almonds for cashews or peanuts, or omit the nuts for a nut-free version. Toasted sunflower seeds or pumpkin seeds are also delicious alternatives and still bring a wonderful crunch.
Is Asian Chicken Cranberry Salad gluten-free?
It can be! Simply swap the soy sauce for tamari or coconut aminos, and double-check that any wonton strips and other store-bought ingredients are gluten-free.
How far in advance can I prep this salad?
You can assemble most of the salad ingredients a day in advance and store them (undressed) in the fridge. Mix up your dressing and store it separately, then toss everything together right before eating for the freshest flavor and texture.
Can I make this vegetarian?
Of course—just replace the chicken with chickpeas, tofu, or your favorite plant-based protein. The rest of the salad and dressing work beautifully with a vegetarian option.
Final Thoughts
There’s something magical about the way flavors and textures mingle in this Asian Chicken Cranberry Salad. Whether you’re looking for an easy make-ahead lunch or a colorful centerpiece for dinner, this recipe truly delivers. Give it a try and let it become your new favorite way to brighten up any mealtime!
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Asian Chicken Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Enjoy a delightful Asian Chicken Cranberry Salad that’s bursting with flavors and textures. This vibrant salad is perfect for a light and refreshing meal.
Ingredients
For the Salad:
- 2 cups cooked chicken breast, shredded
- 4 cups mixed greens or napa cabbage, chopped
- 1 cup red cabbage, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, sliced
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1 tbsp sesame seeds
- 1/4 cup wonton strips (optional)
For the Dressing:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1/4 cup olive oil
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, and a pinch of salt and pepper to make the dressing.
- Assemble the Salad: In a large bowl, combine the chicken, mixed greens, red cabbage, carrots, green onions, cranberries, almonds, and sesame seeds.
- Toss and Serve: Pour the dressing over the salad and toss until everything is evenly coated. Top with wonton strips if using and serve immediately.
Notes
- For extra flavor, use rotisserie chicken.
- You can substitute almonds with cashews or peanuts.
- This salad is also great served chilled for meal prep.
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