Asian Chicken Cranberry Salad Recipe
This vibrant and refreshing Asian Chicken Cranberry Salad combines shredded chicken, colorful veggies, and a tangy sesame ginger dressing for a delicious and nutritious meal that is quick to prepare and perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Asian-inspired
Ingredients
Scale
For the Salad
- 2 cups cooked chicken, shredded or diced
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds or chopped peanuts
- 1/4 cup green onions, chopped
For the Dressing
- 2 tbsp soy sauce (low-sodium preferred)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Build the Base: In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions. Mix until the ingredients form a colorful and textured base.
- Add the Chicken: Toss in the cooked shredded or diced chicken (about 1 to 2 cups depending on appetite). Gently mix to combine the chicken with the salad ingredients evenly.
- Whisk Up the Dressing: In a small bowl or jar, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste, adjusting for desired flavor intensity.
- Toss and Taste: Pour the dressing over the salad and toss gently to coat all ingredients well without overdressing. This ensures balanced flavor without sogginess.
- Serve It Up: Enjoy the salad immediately for crisp freshness or refrigerate for up to 2 hours to allow the flavors to meld beautifully. Either way, it’s delicious and satisfying.
Notes
- Use leftover grilled or rotisserie chicken for convenience and great flavor.
- For more crunch, add napa cabbage or swap almonds with cashews or peanuts.
- Substitute dried cranberries with raisins or dried cherries if unavailable.
- The dressing can be made ahead and stored in the fridge for up to a week; shake before using.
- For a vegetarian version, substitute chicken with crispy tofu or edamame.
- Add chili flakes or sriracha to spice it up if desired.
- Serve alongside miso soup, rice, soba noodles, or fresh fruit like orange or mango slices for a complete meal.
- Store dressed salad in fridge and consume within 2 days; keep components separate if prepping ahead.
Keywords: Asian chicken salad, cranberry salad, sesame ginger dressing, healthy salad, quick salad, chicken salad
