If you’re on the hunt for a vibrant, flavor-packed dish that’s both refreshing and satisfying, look no further than this Asian Chicken Cranberry Salad. It’s a medley of crisp vegetables, juicy chicken, sweet-tart cranberries, toasted almonds, and a zesty homemade dressing that ties everything together beautifully. Every bite delivers a delightful crunch and a burst of sweet, savory, and tangy notes – making it an absolute go-to for lunches, parties, or light dinners.
Ingredients You’ll Need
The magic of Asian Chicken Cranberry Salad lies in its simple, fresh ingredients—each one chosen for max flavor, color, and texture. Here’s why you don’t want to skip a single thing:
- Cooked chicken breast: The lean protein star; use rotisserie for extra flavor or leftover chicken for convenience.
- Shredded Napa cabbage or coleslaw mix: This crisp base soaks up the tangy dressing and lends serious crunch.
- Shredded carrots: Bright, sweet strips add vibrant color and a subtle earthy sweetness.
- Dried cranberries: These gems burst with tangy sweetness, perfectly complementing the savory elements.
- Sliced almonds (toasted): For nuttiness and a satisfying crunch—don’t skip toasting for that extra depth of flavor.
- Green onions: Mild oniony zip that livens up each bite and balances the sweetness.
- Mandarin orange segments (optional): Little pops of juicy citrus for extra brightness.
- Fresh cilantro: Chopped leaves deliver fresh herbaceous notes for classic Asian flair.
- Rice vinegar: Delivers signature tanginess without overpowering the salad’s balance.
- Soy sauce: Salty, earthy depth—opt for low-sodium or gluten-free if needed.
- Sesame oil: Just a splash for deep, toasty aroma and unmistakable Asian character.
- Honey: Nature’s sweetener, blending everything beautifully.
- Fresh ginger (grated): Invigorates the dressing with gentle heat and zing.
- Garlic, minced: A small clove for aromatic punch.
- Salt and pepper: A pinch to bring everything into perfect harmony.
How to Make Asian Chicken Cranberry Salad
Step 1: Prep the Salad Base
Start by gathering a large mixing bowl and adding in your cooked chicken breast, shredded Napa cabbage or crunchy coleslaw mix, shredded carrots, dried cranberries, toasted sliced almonds, green onions, and cilantro. If you want an extra pop of fruitiness, toss in those mandarin orange segments—they make the Asian Chicken Cranberry Salad feel even brighter.
Step 2: Make the Tangy Dressing
Grab a small bowl or a mason jar with a tight-fitting lid. Pour in the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Add just a pinch of salt and pepper. Whisk (or shake) the dressing until it’s completely smooth and everything looks beautifully emulsified—trust me, you’ll want to pour this all over everything.
Step 3: Toss It All Together
Drizzle that luscious dressing over the bowl of salad ingredients. Use tongs or two big forks to toss everything together until every bite is evenly coated and glistening. This is when the magic happens—the colors become vibrant, and the aroma gets truly irresistible.
Step 4: Let the Flavors Mingle
It might be tempting to dig in right away, but if you can, let your Asian Chicken Cranberry Salad rest for 10 to 15 minutes. This brief wait lets all those flavors blend together, giving you a salad that’s even more irresistible and cohesive.
Step 5: Serve and Enjoy
Serve your masterpiece chilled or at room temperature. Every forkful should bring you tender chicken, crisp veggies, sweet cranberries, and the perfect tangy finish.
How to Serve Asian Chicken Cranberry Salad
Garnishes
Give your salad an extra flourish right before serving! Try a sprinkle of extra toasted almonds for crunch, a light scattering of fresh cilantro leaves, or an extra drizzle of sesame oil. For a festive look, another handful of dried cranberries or even black sesame seeds can make the Asian Chicken Cranberry Salad pop visually.
Side Dishes
This salad loves good company. Pair it with steamed jasmine rice for a more substantial meal, or serve alongside spring rolls or a chilled noodle salad. Lightly salted edamame, crispy wonton chips, or a bowl of miso soup can round out a truly satisfying spread.
Creative Ways to Present
Show off Asian Chicken Cranberry Salad in vibrant lettuce cups for a fun party appetizer, or layer it into mason jars for a portable lunch. If you’re feeling playful, mound it high on a platter with extra oranges and edible flowers for the ultimate pretty-in-a-bowl presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad fresh by transferring it into an airtight container and popping it into the fridge. The Asian Chicken Cranberry Salad keeps its crunch and flavor for up to three days, making it a dream for meal prepping or busy weeknights.
Freezing
Freezing is not recommended, as the fresh veggies lose their signature crunch and the dressing can become watery. For the best texture and taste, simply store your salad in the fridge and enjoy within a few days of making it.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If it’s been in the fridge, let it sit out for a few minutes before serving, so the flavors shine and the cabbage regains its crispness.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Shredded turkey, cooked shrimp, or even grilled tofu make excellent swaps in Asian Chicken Cranberry Salad. Just be sure to adjust the seasoning to taste and slice your protein thinly so it melds beautifully with the other ingredients.
Is this salad gluten-free?
Yes, it can be! Just swap in a certified gluten-free soy sauce or use tamari. Double check your other ingredient labels, and you’ll have a deliciously safe Asian Chicken Cranberry Salad for gluten-sensitive eaters.
What can I add for extra protein or crunch?
If you want to up the ante on protein, toss in cooked edamame or shelled edamame beans. For more crunch, try adding crispy wonton strips or tossing in some ramen noodles just before serving.
How long can I make this salad ahead of time?
The magic of Asian Chicken Cranberry Salad is how well it holds up after assembly. You can make it up to a day in advance—just wait to add any extra crunchy toppings right before serving for the freshest texture.
Can I make the salad vegetarian?
Definitely! Omit the chicken and double up on edamame or even add some pan-seared tofu cubes. The flavors and textures still absolutely shine, keeping Asian Chicken Cranberry Salad delicious and satisfying for everyone.
Final Thoughts
If you’re craving something bright, bold, and incredibly delicious, this Asian Chicken Cranberry Salad is about to become your new favorite. There’s so much to love in every bite, from the juicy chicken to those tart cranberries and gorgeous crunch. Give it a try this week—I promise, you’ll want to make it again and again!
Print
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
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures. Tender chicken, crunchy cabbage, sweet cranberries, and nutty almonds come together in a tangy and slightly sweet dressing. Perfect for a light and satisfying meal.
Ingredients
Main Salad:
- 3 cups cooked chicken breast, shredded or chopped
- 4 cups shredded Napa cabbage or coleslaw mix
- 1 cup shredded carrots
- ½ cup dried cranberries
- ½ cup sliced almonds (toasted)
- 3 green onions, thinly sliced
- ½ cup mandarin orange segments (optional)
- ¼ cup chopped fresh cilantro
Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Main Salad: In a large bowl, combine the cooked chicken, cabbage, carrots, cranberries, almonds, green onions, mandarin oranges (if using), and cilantro.
- Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and a pinch of salt and pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated. Let sit for 10–15 minutes before serving to allow flavors to blend. Serve chilled or at room temperature.
Notes
- This salad is perfect for meal prep and stays fresh in the fridge for up to 3 days.
- Add cooked ramen noodles or edamame for extra texture and protein.
- You can use rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 330
- Sugar: 10g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
