Name: Asian Chicken Cranberry Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 3 cups cooked chicken breast, shredded or diced; 4 cups mixed salad greens; 1 cup shredded red cabbage; 1 cup shredded carrots; 1/2 cup dried cranberries; 1/3 cup sliced almonds; 3 green onions, sliced; 1/4 cup chopped fresh cilantro; 1/4 cup rice vinegar; 3 tablespoons soy sauce or tamari; 2 tablespoons honey; 1 tablespoon sesame oil; 1 tablespoon olive oil; 1 teaspoon grated fresh ginger; 1 teaspoon minced garlic; 1 tablespoon toasted sesame seeds

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Looking for a salad that’s vibrant, flavor-packed, and impossibly satisfying? This Asian Chicken Cranberry Salad is your answer! It’s not just a pretty plate—it’s a perfect harmony of tender chicken, crisp veggies, sweet-tart cranberries, and a punchy sesame-soy dressing. Every bite is a celebration of color and crunch, with enough protein to keep you full and happy. Whether you need a quick lunch or a show-stopping side for dinner, this is one recipe you’ll come back to again and again.

Asian Chicken Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Asian Chicken Cranberry Salad is how each ingredient brings something special to the table. Simple, fresh staples combine for a salad that’s as gorgeous as it is delicious. Here’s a look at what you’ll need and why every piece counts.

Chicken breast: Tender, lean protein that makes this salad hearty and satisfying—use rotisserie for a shortcut!
Mixed salad greens: The fresh, leafy base that adds crispness and color—choose your favorites for variety.
Shredded red cabbage: Adds crunch and a stunning pop of purple that makes the dish irresistible.
Shredded carrots: Sweet and crunchy, they bring balancing texture and vibrant orange hue.
Dried cranberries: Tiny jewels of sweet-tart flavor that make every forkful sing.
Sliced almonds: For irresistible crunch and a subtle, nutty richness.
Green onions: A fresh, mild onion bite that lifts up the whole salad.
Fresh cilantro: Brings herby brightness—skip if you’re not a fan or swap for parsley.
Rice vinegar: The tangy backbone of the dressing, balancing sweetness and saltiness.
Soy sauce or tamari: Delivers deep umami flavor; tamari keeps it gluten-free.
Honey: A touch of natural sweetness that ties everything together.
Sesame oil: Adds a toasty, aromatic finish that’s classic in Asian-inspired salads.
Olive oil: Smooths out the dressing and adds healthy fats.
Fresh ginger: A little zing goes a long way—don’t skip this, it’s what makes the dressing pop!
Minced garlic: For savory depth and aromatic warmth in the dressing.
Toasted sesame seeds: The perfect finishing touch for crunch and nutty flavor.

How to Make Asian Chicken Cranberry Salad

Step 1: Prep Your Ingredients

Start by prepping all your salad components—shred or dice the cooked chicken, slice your green onions, chop the cilantro, and measure out your veggies. Having everything ready makes assembly a breeze and ensures every bite of your Asian Chicken Cranberry Salad is perfectly balanced.

Step 2: Combine the Salad Base

In a large salad bowl, add the chicken, mixed salad greens, shredded red cabbage, shredded carrots, dried cranberries, sliced almonds, green onions, and cilantro. Toss gently with clean hands or tongs to distribute the ingredients evenly—this sets the stage for a vibrant salad with flavor in every forkful.

Step 3: Whisk the Dressing

In a separate small bowl, whisk together the rice vinegar, soy sauce (or tamari), honey, sesame oil, olive oil, grated fresh ginger, and minced garlic until the mixture is smooth and emulsified. This dressing is the magic that ties everything together in your Asian Chicken Cranberry Salad—don’t be afraid to taste and tweak to your liking!

Step 4: Dress and Toss

Pour the dressing over the salad mixture and gently toss until all the ingredients are nicely coated. Be gentle—overmixing can bruise the greens, but you want every bite to have a little bit of everything. If you have time, let the salad chill for 30 minutes for deeper flavor.

Step 5: Sprinkle and Serve

Just before serving, sprinkle with toasted sesame seeds for the finishing touch. Serve immediately for the freshest crunch or keep chilled until you’re ready to enjoy. Your Asian Chicken Cranberry Salad is now ready to wow!

How to Serve Asian Chicken Cranberry Salad

Garnishes

Take your salad from great to gorgeous with a few simple garnishes. A handful of extra cilantro leaves, a scattering of additional sliced almonds, or a sprinkle of black sesame seeds can make your Asian Chicken Cranberry Salad look and taste like it came straight from a chic café. For a fun twist, crispy wonton strips or a few slices of fresh red chili also work beautifully.

Side Dishes

This salad is hearty enough to stand on its own, but it also pairs wonderfully with a bowl of miso soup, steamed jasmine rice, or a platter of fresh fruit. If you’re serving it for a bigger meal, try it alongside summer rolls or a light noodle dish for a complete Asian-inspired spread.

Creative Ways to Present

For parties or meal prep, divide the salad into individual mason jars for a portable, picture-perfect option. You can also serve the Asian Chicken Cranberry Salad in lettuce cups for a fun, hands-on appetizer, or pile it onto a large platter for family-style dining. However you serve it, its colors and flavors always impress!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The greens may soften a bit, but the flavors meld together beautifully. For the best texture, keep the dressing separate and toss right before eating if possible.

Freezing

Salads with fresh greens and veggies don’t freeze well, so it’s best to enjoy Asian Chicken Cranberry Salad within a couple of days. However, you can freeze the cooked chicken on its own and assemble the salad fresh when you’re ready.

Reheating

No need to reheat this salad—it’s meant to be enjoyed cold or at room temperature. If you want to refresh leftovers, simply toss with a splash of extra dressing and a sprinkle of fresh cilantro before serving.

FAQs

Can I make Asian Chicken Cranberry Salad vegetarian?

Absolutely! Simply swap the chicken for your favorite plant-based protein like baked tofu, tempeh, or even chickpeas. The flavors of the salad and dressing pair beautifully with a variety of proteins.

Is there a way to make this nut-free?

Of course. Just leave out the almonds or substitute with sunflower or pumpkin seeds for crunch without the nuts. The salad will still be delicious and allergy-friendly!

What’s the best way to shred chicken for this recipe?

The easiest method is to use two forks to pull apart cooked chicken breast, or gently pulse it in a stand mixer for perfect shreds in seconds. Rotisserie chicken makes this even easier and adds extra flavor.

Can I prep the salad ahead for meal prep?

Yes! Assemble all the dry ingredients and store the dressing separately. When it’s time to eat, just toss everything together for maximum freshness and crunch in your Asian Chicken Cranberry Salad.

What makes the dressing so flavorful?

It’s all about balance: rice vinegar for tang, honey for sweetness, soy sauce or tamari for umami, and sesame oil for toasty richness. Fresh ginger and garlic add a signature kick that keeps you coming back for more.

Final Thoughts

If you’re craving a salad that’s anything but boring, this Asian Chicken Cranberry Salad is sure to win you over. It’s quick, colorful, and bursting with flavor—perfect for busy weeknights or impressive gatherings. Give it a try and let the flavors do the talking; you’ll find yourself making it on repeat!

Asian Chicken Cranberry Salad Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A vibrant and healthy Asian Chicken Cranberry Salad featuring shredded chicken breast, mixed greens, crunchy vegetables, and a tangy sesame-ginger dressing, perfect for a quick and nutritious meal.

Ingredients

Scale

Salad Ingredients

3 cups cooked chicken breast, shredded or diced
4 cups mixed salad greens
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup dried cranberries
1/3 cup sliced almonds
3 green onions, sliced
1/4 cup chopped fresh cilantro

Dressing Ingredients

1/4 cup rice vinegar
3 tablespoons soy sauce or tamari
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 teaspoon minced garlic

Garnish

1 tablespoon toasted sesame seeds

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Instructions

Prepare the Salad Components: In a large bowl, combine the shredded or diced cooked chicken breast, mixed salad greens, shredded red cabbage, shredded carrots, dried cranberries, sliced almonds, sliced green onions, and chopped fresh cilantro. Toss gently to mix the ingredients evenly.
Make the Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce (or tamari for gluten-free), honey, sesame oil, olive oil, grated fresh ginger, and minced garlic until the dressing is smooth and well blended.
Combine Salad and Dressing: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure every ingredient is evenly coated with the flavorful dressing.
Add the Finishing Touch: Sprinkle the toasted sesame seeds over the top of the salad to add a nutty crunch and extra flavor just before serving.
Serve or Chill: Serve the salad immediately for the freshest taste, or refrigerate it for 30 minutes to enhance the flavors before serving.