Introduction

This Asian Chicken Cranberry Salad is a vibrant and refreshing dish that balances savory shredded chicken with crunchy vegetables and a tangy sesame ginger dressing. Perfect for a quick lunch or light dinner, it’s colorful, flavorful, and easy to prepare.

A fresh salad in a white bowl with a base layer of green spinach leaves, topped with thin orange carrot strips, small pieces of purple cabbage, and green chopped herbs. On top, there are shredded white cooked chicken pieces spread evenly. Scattered over the salad are light brown peanuts and dark red dried cranberries, adding texture and color contrast. The salad looks vibrant and mixed well, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded or diced
4 cups mixed greens (spinach, arugula, romaine)
1 cup shredded carrots
1 cup thinly sliced red cabbage
½ cup dried cranberries
½ cup sliced almonds or chopped peanuts
¼ cup chopped green onions
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1 tsp fresh grated ginger
1 clove garlic, minced
Salt and pepper, to taste

Instructions

Step 1: In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or peanuts, and chopped green onions.
Step 2: Add the cooked, shredded or diced chicken to the salad bowl and gently toss to mix with the vegetables and greens.
Step 3: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well blended. Season with salt and pepper to taste.
Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly without overdrenching.
Step 5: Serve immediately for crisp freshness, or refrigerate for up to 2 hours to let flavors meld before serving.

Tips & Variations

Use rotisserie chicken for extra flavor and convenience.
Substitute dried cranberries with raisins or dried cherries if preferred.
Add napa cabbage for extra crunch and texture variety.
For a vegetarian option, replace chicken with crispy tofu or edamame.
Spice things up with a pinch of chili flakes or a splash of sriracha in the dressing.
Incorporate mandarin slices or diced mango for a fruity twist.
Serve with rice noodles, soba noodles, or crispy wonton strips to make it more filling.
Try fresh pomegranate seeds as a lower-sugar alternative to dried cranberries.

Storage

Store dressed salad in an airtight container in the refrigerator and consume within 2 days for best quality. If storing ingredients separately, keep the dressing in a sealed jar in the fridge for up to one week and shake well before use. Undressed salad components can be stored separately and combined when ready to eat. To reheat, serve the salad at room temperature or chilled, as it is best enjoyed fresh and cold.

How to Serve

A fresh salad in a white bowl placed on a white marbled surface, showing three main layers: the bottom layer is dark green spinach leaves with leafy texture; the middle layer has bright orange thin carrot sticks and light purple shredded cabbage scattered evenly; the top layer includes white shredded chicken strips, light brown peanuts, and deep red dried cranberries sprinkled all over, adding color and texture contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this salad?

No, this recipe calls for cooked chicken, ideally shredded or diced from leftover grilled or rotisserie chicken, to ensure safety and flavor.

What can I substitute for sesame oil?

If you don’t have toasted sesame oil, you can use regular olive oil or another nutty oil, but the flavor will be less pronounced. Adding a small amount of toasted sesame seeds can help boost the sesame flavor.