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Asian Chicken Cranberry Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/asian-chicken-cranberry-salad-recipe/