Asian Chicken Cranberry Salad Recipe
If you’re craving something vibrant and full of delightful flavors, this Asian Chicken Cranberry Salad Recipe is going to be your new go-to. It beautifully balances tender chicken with the crunch of coleslaw mix and the sweet tartness of dried cranberries, all tossed in a zesty, ginger-kissed dressing. Whether you’re preparing a quick lunch, a light dinner, or a crowd-pleasing dish for gatherings, this salad offers a perfect harmony of textures and tastes that feel fresh and satisfying every time.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this salad unforgettable. Each component plays a crucial role, from the crunchy almonds to the zingy dressing, creating a flavor-packed meal that’s as colorful as it is nutritious.
- 3 cups cooked chicken breast: Using shredded or chopped chicken adds the hearty protein base to keep you full and energized.
- 2 cups coleslaw mix or shredded cabbage: This brings a refreshing crunch and subtle sweetness for texture contrast.
- 1 cup shredded carrots: Adds vivid color and natural sweetness, balancing the savory elements.
- 1/2 cup dried cranberries: Offers bursts of tartness that brighten the entire salad.
- 1/4 cup sliced almonds: Adds a satisfying crunch and nutty flavor that compliments the ingredients beautifully.
- 2 green onions, sliced: Brings a mild onion flavor and freshness to lift the salad.
- 1 tablespoon sesame seeds (optional): Sprinkles a gentle toasty essence and visual appeal.
- 1/4 cup chopped cilantro (optional): Infuses a fresh, herbal touch that pairs wonderfully with Asian-inspired flavors.
For the dressing:
- 1/4 cup rice vinegar: Provides the essential tang that balances sweetness.
- 2 tablespoons soy sauce or tamari: Adds savory depth and umami richness.
- 2 tablespoons honey or maple syrup: Brings natural sweetness to harmonize the tangy and salty notes.
- 1 tablespoon sesame oil: Gives the dressing an irresistible, nutty aroma.
- 2 tablespoons olive oil: Smooths out the dressing and enhances mouthfeel.
- 1 teaspoon grated fresh ginger: Introduces a warm, zesty kick that lifts the whole salad.
- 1 clove garlic, minced: Adds subtle pungency and depth.
- Salt and pepper to taste: Perfectly seasons to your preference.
How to Make Asian Chicken Cranberry Salad Recipe
Step 1: Prepare Your Ingredients
Start with cooked chicken — rotisserie works like a charm here for convenience and juicy flavor. Make sure to shred or chop it into bite-sized pieces so every forkful has a balanced mix of ingredients.
Step 2: Combine the Salad Base
In a large bowl, toss together the chicken, coleslaw mix, shredded carrots, dried cranberries, sliced almonds, green onions, and if you’re using them, sesame seeds and cilantro. This vibrant mix brings a delightful medley of textures and nutritional goodness.
Step 3: Whisk the Dressing
In a separate small bowl or jar, whisk together the rice vinegar, soy sauce or tamari, honey or maple syrup, sesame oil, olive oil, grated fresh ginger, minced garlic, and a pinch of salt and pepper. Whisk until everything is smoothly blended and aromatic.
Step 4: Toss and Chill
Pour the dressing over your salad mix and toss thoroughly so every leaf and shred is coated with that luscious sauce. Let it chill in the refrigerator for 15 to 30 minutes — this step lets those flavors mingle beautifully, intensifying the taste.
How to Serve Asian Chicken Cranberry Salad Recipe
Garnishes
Add a sprinkle of toasted sesame seeds or a few extra chopped almonds on top just before serving for an enticing crunch and an extra pop of flavor. A few fresh cilantro leaves can elevate the herbal freshness and presentation.
Side Dishes
This salad shines on its own as a satisfying main meal, but if you want to round out your dining experience, pair it with light sides such as steamed jasmine rice or a cup of miso soup. These complement the salad’s bold Asian flavors without overpowering it.
Creative Ways to Present
Try serving the salad in crunchy lettuce cups for a fun finger food option, or spoon it onto halved avocado halves for a beautiful, nutritious twist. You could also layer it in a clear glass jar for a grab-and-go lunch that’s as pretty as it is practical.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge. This salad holds up wonderfully for up to three days without losing its crispness or flavor, making it ideal for meal prep or busy weeknights.
Freezing
Since freshness and texture are key, freezing this salad is not recommended. The coleslaw mix and dressing don’t fare well after thawing, so it’s best enjoyed fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature. If you prefer, you can let it sit out for 10–15 minutes before eating, but avoid reheating as it may change the texture and flavor of the fresh vegetables and dressing.
FAQs
Can I use a different fruit instead of dried cranberries?
Absolutely! Dried cherries or raisins can make excellent substitutes, bringing a similar sweet-tart burst. You might also try adding fresh mandarin orange segments for a juicy alternative.
Is this salad gluten-free?
If you use tamari instead of soy sauce, which often contains gluten, this salad can easily be made gluten-free without sacrificing any flavor.
Can I use other nuts besides almonds?
Sure thing! Cashews, pecans, or even chopped pistachios add fantastic crunch and a nutty element that pairs well with the Asian flavors.
How long does it take to prepare this Asian Chicken Cranberry Salad Recipe?
It’s a quick 15-minute assembly recipe, which makes it perfect for busy days when you want something healthy and delicious without a lot of time in the kitchen.
Can I add more veggies to this salad?
Definitely! Feel free to toss in shredded bell peppers, snap peas, or even thinly sliced cucumber for extra freshness and variety.
Final Thoughts
I can’t recommend this Asian Chicken Cranberry Salad Recipe enough — it’s one of those dishes that feels like a celebration in every bite. The balance of flavors and textures is genuinely addictive, and it’s so easy to throw together. Whether you need a nutritious lunch, a quick dinner, or something to impress your friends, this salad is your answer. Give it a try and watch it quickly become a favorite in your recipe collection!
Print
Asian Chicken Cranberry Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A vibrant and refreshing Asian Chicken Cranberry Salad combining tender cooked chicken, crunchy coleslaw mix, sweet dried cranberries, and a flavorful sesame ginger dressing. Perfect for a healthy lunch or light dinner, this no-cook salad is easy to prepare and ideal for meal prep.
Ingredients
Main Ingredients
- 3 cups cooked chicken breast (shredded or chopped)
- 2 cups coleslaw mix or shredded cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
- 1/4 cup chopped cilantro (optional)
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the cooked chicken, coleslaw mix, shredded carrots, dried cranberries, sliced almonds, green onions, sesame seeds, and cilantro if using. Ensure all ingredients are evenly distributed.
- Prepare the Dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce or tamari, honey or maple syrup, sesame oil, olive oil, grated fresh ginger, minced garlic, and salt and pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss thoroughly so everything is evenly coated with the flavorful dressing.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Add mandarin oranges or crispy wonton strips for extra sweetness and crunch.
- This salad holds up well in the refrigerator for up to 3 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Asian-Inspired
