Asian Chicken Cranberry Salad Recipe

Introduction

This Asian Chicken Cranberry Salad combines everyday pantry staples into a fresh, flavorful dish that’s perfect for a quick lunch or light dinner. With its bright dressing and delightful crunch, it’s a salad that’s both satisfying and easy to make.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken recommended)
• 1/2 cup dried cranberries
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp freshly grated ginger

Instructions

1. Step 1: In a large bowl, combine shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro. Toss gently to mix evenly, but do not add the almonds yet.
2. Step 2: In a small bowl or jar with a lid, whisk or shake together soy sauce, honey, rice vinegar, sesame oil, and grated ginger until the honey dissolves completely.
3. Step 3: Just before serving, pour the dressing over the salad and toss gently until all ingredients are lightly coated.
4. Step 4: Sprinkle the sliced almonds on top for a crunchy finish and serve immediately.

Tips & Variations

• Use chilled, pre-cooked chicken to keep the salad cool and easy to assemble.
• Dress the salad just before serving to maintain crispness of the cabbage and almonds.
• Let the salad rest for 10 minutes after tossing to allow flavors to meld.
• Add mandarin orange segments for a juicy burst of sweetness.
• Include chopped red bell pepper or crunchy chow mein noodles to enhance texture and color.
• Mix in sriracha or chili garlic sauce to spice up the dressing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to two days. To keep ingredients crisp, store the salad and dressing separately and toss together just before eating. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Asian chicken cranberry salad ahead of time?

Yes, this salad is great for meal prep. Keep the salad ingredients and dressing stored separately until ready to serve to maintain freshness and crunch.

How can I make this recipe gluten-free?

Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce. All other ingredients are naturally gluten-free.

What are some good substitutions for almonds?

Try toasted pecans or cashews as nut alternatives. For a nut-free option, toasted sunflower or pumpkin seeds provide a similar satisfying crunch.

Asian Chicken Cranberry Salad Recipe

Print Recipe

★★★★★

5 from 299 reviews

This Asian Chicken Cranberry Salad combines shredded rotisserie chicken, crunchy cabbage and carrots, chewy dried cranberries, fresh cilantro, and sliced almonds tossed in a savory-sweet sesame ginger dressing. Quick to assemble and bursting with contrasting textures and flavors, it’s a versatile and refreshing salad that’s perfect for a light lunch or easy dinner with crisp lettuce cups, wraps, or crackers.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken recommended)
• 1/2 cup dried cranberries
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced green onions, plus extra for garnish
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds

Dressing Ingredients

• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp freshly grated ginger

Instructions

1. Combine Salad Ingredients: In a large bowl, add shredded chicken, shredded cabbage and carrots, dried cranberries, sliced green onions, and chopped cilantro. Toss gently to mix all ingredients evenly but do not add almonds yet.
2. Prepare Dressing: In a small bowl or glass jar with lid, whisk together soy sauce, honey, rice vinegar, sesame oil, and freshly grated ginger until honey fully dissolves and mixture is well combined.
3. Toss Salad with Dressing: Just before serving, pour the dressing over the salad mixture and toss gently to coat all ingredients evenly while preserving the crispness of the vegetables.
4. Add Almonds and Garnish: Sprinkle sliced almonds over the top to add crunch. Optionally, garnish with additional sliced green onions for a fresh touch.
5. Let Flavors Meld: Allow the tossed salad to rest for about 10 minutes so the dressing soaks into the chicken and cranberries, enhancing the flavors.

Notes

• Use chilled, pre-cooked chicken to keep the salad cool and fresh.
• Dress the salad last to maintain the crisp texture of cabbage and almonds.
• Allow the salad to rest 10 minutes after dressing to meld flavors.
• For gluten-free version, substitute soy sauce with tamari or certified gluten-free soy sauce.
• Substitute almonds with toasted pecans, cashews, or for nut-free option use toasted sunflower or pumpkin seeds.
• Optional additions: mandarin orange segments for sweetness, chopped red bell pepper or chow mein noodles for extra crunch, or sriracha/chili garlic sauce for spice.
• Store leftover salad and dressing separately in airtight containers in the fridge for up to two days.

Keywords: Asian chicken salad, cranberry salad, rotisserie chicken salad, no-cook salad, healthy lunch, easy salad recipe, gluten free salad, sesame ginger dressing