Name: Asian Chicken Cranberry Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups cooked chicken (shredded or diced); 4 cups mixed greens (such as 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); 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp fresh ginger (grated); 1 clove garlic (minced); Salt and pepper (to taste)

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Asian Chicken Cranberry Salad is your new secret weapon for fresh, flavorful lunches and vibrant, crowd-pleasing dinners. Packed with juicy chicken, crisp vegetables, tart cranberries, and a toasty hint of nuts, this colorful dish comes together in minutes but tastes like something special. The tangy sesame ginger dressing ties every bite together, making this salad a craveable balance of savory and sweet. You’ll feel energized and satisfied, and your guests will be asking for seconds—and the recipe!

Asian Chicken Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how such simple ingredients can create such extraordinary flavor! Each one plays a vital role—whether adding crunch, color, or a pop of brightness, it all builds to a truly unforgettable Asian Chicken Cranberry Salad. Here’s what you need, plus handy tips for each.

Cooked chicken (2 cups): Use rotisserie chicken for convenience or leftover grilled chicken for an extra smokey note.
Mixed greens (4 cups): A combination of spinach, arugula, and romaine gives a foundation of texture and color.
Shredded carrots (1 cup): Adds satisfying crunch and natural sweetness to every forkful.
Red cabbage (1 cup, thinly sliced): Vibrant, hearty, and full of vitamins, red cabbage stands out both in taste and look.
Dried cranberries (1/2 cup): The star ingredient that brings irresistible tartness and chew.
Sliced almonds or chopped peanuts (1/2 cup): Toast these lightly for extra depth and a nutty finish.
Green onions (1/4 cup, chopped): Their subtle bite lifts the other flavors and adds a touch of freshness.
Soy sauce (1/4 cup, for the dressing): The salty backbone of the dressing—use low-sodium if you prefer.
Rice vinegar (2 tbsp, for the dressing): Brings the perfect punch of tang without overpowering.
Sesame oil (1 tbsp, for the dressing): Just a splash gives the dressing its toasty, unmistakable Asian flair.
Honey or maple syrup (1 tbsp, for the dressing): Adds natural sweetness and balance to the dressing.
Fresh ginger (1 tsp, grated, for the dressing): Fragrant and zingy; a little goes a long way!
Garlic (1 clove, minced, for the dressing): Just enough to tie together the sauce with a gentle bite.
Salt and pepper (to taste): Season the dressing to your liking after whisking everything together.

How to Make Asian Chicken Cranberry Salad

Step 1: Prepare the Salad Base

Grab your largest salad bowl—you want plenty of room for tossing! Add the mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, sliced almonds (or peanuts), and green onions. Layering in the ingredients gives you a great start for a beautiful, well-mixed salad and helps distribute all the delicious components.

Step 2: Add the Chicken

Pile the shredded or cubed chicken right on top of your prepared veggie mixture. If you love big, generous bites of chicken, keep the pieces larger. For a lighter texture, shred or dice it smaller. Gently toss the chicken in with the veggies to ensure an even mix—every bite of your Asian Chicken Cranberry Salad should have a hint of everything!

Step 3: Make the Sesame Ginger Dressing

In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic. This vibrant dressing is the flavor powerhouse of the dish! Taste and season with salt and pepper to your preference. If you like your dressing tangier, add a touch more vinegar; for sweeter, a little more honey.

Step 4: Dress the Salad

Pour the dressing evenly over the salad, then toss everything together with tongs or your clean hands. The fresh vegetables will soak up that rich, tangy, savory sauce while the cranberries and nuts stay delightfully distinct. Take your time—the better you toss, the more even the flavor in every forkful of Asian Chicken Cranberry Salad.

Step 5: Serve and Enjoy!

Once everything’s coated, serve the salad right away for peak freshness and crunch. If you’d like the flavors to meld a bit more, cover and refrigerate for up to 2 hours before serving. This gives the dressing a chance to infuse every bite and the cranberries time to plump up. Dig in and savor!

How to Serve Asian Chicken Cranberry Salad

Garnishes

A little garnish goes a long way in making your salad feel restaurant-worthy. Sprinkle extra toasted almonds or peanuts on top for added crunch, or scatter a few whole cranberries for a burst of tartness. A final dusting of sliced green onions or even a sprinkle of toasted sesame seeds truly elevates the bowl’s look and flavor.

Side Dishes

Pair your Asian Chicken Cranberry Salad with something simple and light—think a small bowl of miso soup, some steamed jasmine rice, or crispy wonton chips for scooping. These sides keep the meal satisfying but let the salad take center stage, making for a truly well-rounded lunch or dinner.

Creative Ways to Present

Get playful with presentation! Serve the salad in lettuce cups or on mini sliders for a whimsical appetizer, or plate it family-style on a big platter for gatherings. For a fancy touch, arrange the salad in color-coded layers so each ingredient pops. However you serve it, Asian Chicken Cranberry Salad is as easy to enjoy as it is to admire.

Make Ahead and Storage

Storing Leftovers

To store leftover Asian Chicken Cranberry Salad, cover it well (or transfer to an airtight container) and place in the refrigerator. It will keep for up to 2 days, though the greens may start to soften as they absorb the dressing. For the crispiest salad, consider storing the dressing separately and tossing just before serving.

Freezing

Freezing is not recommended for this salad, as the fresh vegetables and greens will lose their texture once thawed. However, the chicken itself can be pre-cooked and frozen; just thaw before assembling the rest of the salad fresh.

Reheating

There’s normally no need to reheat this salad—Asian Chicken Cranberry Salad tastes best chilled or at cool room temperature. If you want the chicken to be warm, you can gently heat it before adding to the greens, but be sure to let it cool slightly so it doesn’t wilt the salad.

FAQs

Can I make Asian Chicken Cranberry Salad vegetarian?

Absolutely! Swap out the chicken for crispy baked tofu, tempeh, or even shelled edamame. The mix of crunchy veggies, sweet cranberries, and the punchy sesame ginger dressing will still be deliciously satisfying.

What type of chicken works best?

Any cooked chicken works—shredded rotisserie, poached breasts, thigh meat, or even leftover grilled chicken. Light or dark meat is up to you! Just make sure it’s cooked through and well-seasoned for the best flavor in your Asian Chicken Cranberry Salad.

What if I don’t have rice vinegar?

If you’re out of rice vinegar, try apple cider vinegar or white wine vinegar as a substitute. Just use slightly less, as these alternatives can taste a bit stronger or more acidic than rice vinegar.

How can I make the salad gluten-free?

To keep Asian Chicken Cranberry Salad gluten-free, simply use a certified gluten-free soy sauce or tamari. All the other ingredients should already be gluten-free, but always double-check product labels if you’re cooking for someone with an allergy.

Can I prep this salad ahead of time?

You can prep all the components up to a day ahead and store them separately, then toss everything together just before serving. This keeps the greens crisp and the flavors bright for your next picnic, potluck, or busy weeknight meal.

Final Thoughts

If you’re looking for a dish that’s as easy as it is exciting, Asian Chicken Cranberry Salad is the answer. Every time I make it, I’m amazed by how happy and satisfied it leaves everyone at the table. I can’t wait for you to give it a try—let this vibrant salad brighten up your next meal!

Asian Chicken Cranberry Salad Recipe

★★★★★

5 from 27 reviews

Author: Sophie
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Asian Chicken Cranberry Salad is a delicious and refreshing dish that combines tender chicken, mixed greens, crunchy vegetables, sweet cranberries, and a flavorful sesame ginger dressing. Perfect for a light lunch or dinner.

Instructions

Prepare the Salad Base: In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
Add the Chicken: Add cooked, shredded or cubed chicken to the salad bowl and gently toss to combine with the greens and vegetables.
Make the Sesame Ginger Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
Dress the Salad: Pour the dressing over the salad ingredients and toss gently to ensure even coating.
Serve: Serve the salad immediately for freshness, or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Asian