Asian Chicken Cranberry Salad Recipe

Introduction

This Asian Chicken Cranberry Salad is a vibrant, refreshing mix of shredded chicken, crunchy veggies, and a tangy sesame ginger dressing. Perfect for a quick lunch or light dinner, it balances sweet, savory, and fresh flavors in every bite.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 4 cups mixed greens (spinach, arugula, romaine)
• 1 cup shredded carrots
• 1 cup red cabbage, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds or chopped peanuts
• 1/4 cup green onions, chopped
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Step 1: In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or peanuts, and green onions.
2. Step 2: Add the cooked chicken to the bowl and gently toss to combine all ingredients evenly.
3. Step 3: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic. Season with salt and pepper to taste.
4. Step 4: Pour the dressing over the salad and toss gently to coat everything without wilting the greens.
5. Step 5: Serve immediately for crisp freshness, or refrigerate for up to 2 hours to let flavors meld before serving.

Tips & Variations

• Use leftover grilled or rotisserie chicken for extra flavor and convenience.
• Replace dried cranberries with raisins or dried cherries if preferred.
• For more crunch, add a handful of napa cabbage or substitute almonds with cashews.
• Spice it up with a pinch of chili flakes or a splash of sriracha in the dressing.
• Make it vegetarian by swapping chicken for crispy tofu or edamame.
• Add rice noodles or serve with a side of miso soup to make it a fuller meal.

Storage

If the salad is dressed, store it in an airtight container in the refrigerator and consume within 2 days for best freshness. Keep salad components undressed separately if prepping ahead, then toss with dressing just before serving. The dressing itself keeps well in the fridge for up to one week; shake well before using. Reheat is not recommended to preserve the fresh textures and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens in this salad?

Yes, feel free to use any combination of greens you like such as kale, butter lettuce, or even napa cabbage for extra crunch.

Is it possible to make this salad vegan?

Absolutely! Swap the chicken for tofu or edamame and use maple syrup instead of honey in the dressing to keep it vegan-friendly.

Asian Chicken Cranberry Salad Recipe

Print Recipe

★★★★★

4.6 from 445 reviews

This vibrant and refreshing Asian Chicken Cranberry Salad combines shredded chicken, colorful mixed greens, crunchy vegetables, dried cranberries, nuts, and a tangy sesame ginger dressing for a delicious and nutritious meal that’s quick to prepare and perfect for any occasion.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course, Salad
• Method: No-Cook
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

For the Salad

• 2 cups cooked chicken, shredded or diced
• 4 cups mixed greens (spinach, arugula, and romaine)
• 1 cup shredded carrots
• 1 cup red cabbage, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds or chopped peanuts
• 1/4 cup green onions, chopped

For the Dressing

• 2 tbsp soy sauce (low sodium recommended)
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp fresh grated ginger
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Build the Base: In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions to create a colorful and textured base.
2. Add the Chicken: Toss in 1 to 2 cups of cooked, shredded or cubed chicken and gently mix to combine with the vegetables and greens.
3. Whisk Up the Dressing: In a small bowl or jar, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
4. Toss and Taste: Pour the dressing over the salad ingredients and toss gently to ensure even coating without overdressing.
5. Serve It Up: Enjoy immediately for crisp greens or refrigerate for up to 2 hours to allow flavors to meld. Serve chilled or at room temperature.

Notes

• Use leftover grilled or rotisserie chicken for convenience and enhanced flavor.
• For extra crunch, add napa cabbage or substitute nuts with cashews.
• Store dressed salad in the fridge and consume within 2 days for best freshness.
• Keep the dressing refrigerated in a sealed container for up to 1 week; shake well before use.
• To make the salad vegetarian, substitute chicken with crispy tofu or edamame.
• Spice it up by adding chili flakes or sriracha to the dressing.
• Add sweetness with mandarin slices or diced mango for a fruity twist.
• Include rice noodles for more carbohydrates and a hearty texture.
• Swap dried cranberries with fresh pomegranate seeds for lower sugar content.
• Pair nicely with miso soup, rice, or iced jasmine tea for a complete meal experience.

Keywords: Asian chicken salad, cranberry salad, sesame ginger dressing, healthy salad, chicken salad recipe, quick salad