introduction
This Asian Chicken Cranberry Salad mixes cooked chicken, crunchy vegetables, and sweet dried cranberries for a quick, bright meal. It tastes fresh and has a mix of textures in every bite. If you like cranberries with chicken, try this cranberry spinach stuffed chicken breasts with brie recipe for another easy cranberry-chicken idea.
why make this recipe
This salad is fast to make. It uses simple ingredients you can find in any store. It is healthy and colorful. You can eat it for lunch, dinner, or pack it for work. The dressing is light and adds an Asian flavor that pairs well with the cranberries.
how to make Asian Chicken Cranberry Salad
- Mix the shredded chicken with the cabbage, carrots, green onions, and cilantro in a big bowl.
- Make the dressing by whisking soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
- Pour the dressing over the salad right before you serve so the vegetables stay crisp.
- Add the sliced almonds last for crunch.
Ingredients :
2 cups cooked chicken, shredded, 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
Directions :
First, grab a nice big bowl. Add your shredded chicken, the cabbage and carrots, those chewy dried cranberries, the sliced green onions, and all that fresh cilantro. Give it a gentle toss to get all those colors and textures mixed together. But hold off on the almonds! We’ll add those at the very end., Now for that incredible dressing. In a small bowl or even a little glass jar with a lid, combine the soy sauce, honey, rice vinegar, sesame oil, and the grated ginger. Whisk it all together with a fork or shake the jar until the honey dissolves and everything is beautifully combined., Here’s the key step: right before you plan to serve, pour that gorgeous dressing over the salad. Toss everything gently until it’s all lightly coated. Doing this last keeps the cabbage and carrots perfectly crisp., For the grand finale, sprinkle those sliced almonds over the top. This gives you that perfect, satisfying crunch in every single bite. And just like that, lunch is ready!
how to serve Asian Chicken Cranberry Salad
Serve the salad chilled or at room temperature. Spoon it over a bed of lettuce or mixed greens. You can also stuff it into a wrap or eat it with rice or noodles. Garnish with extra cilantro or a few sesame seeds for a nice look.
how to store Asian Chicken Cranberry Salad
Store the salad in an airtight container in the fridge for up to 3–4 days. Keep the dressing in a separate jar if you can. Store the sliced almonds separately and add them just before serving to keep them crunchy.
tips to make Asian Chicken Cranberry Salad
- Use rotisserie chicken to save time.
- Toast the almonds for more flavor.
- Taste the dressing and adjust honey or soy sauce to your liking.
- Add a pinch of red pepper flakes for heat.
- Keep dressing and nuts separate if you plan to store the salad.
variation (if any)
- Swap sliced almonds for cashews or peanuts.
- Add mandarin orange segments for extra sweetness.
- Use shredded kale or mixed greens instead of cabbage.
- Replace honey with maple syrup for a vegan option and use tofu or chickpeas instead of chicken.
FAQs
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are very tart. You can use them, but chop and sweeten them slightly, or mix them with a little sugar. Dried cranberries work best for chew and sweetness.
Q: Can I make this salad a day ahead?
A: You can prepare the chicken and chop the veggies a day ahead. Keep the dressing and almonds separate and toss them in right before serving.
Q: How long will the salad keep in the fridge?
A: Keep it in an airtight container for 3–4 days. The salad is best within the first two days.
Q: Can I make this vegan?
A: Yes. Use cooked tofu, tempeh, or chickpeas instead of chicken. Replace honey with maple syrup or agave.
Asian Chicken Cranberry Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Gluten-Free
Description
A quick and healthy salad featuring cooked chicken, crunchy vegetables, and sweet dried cranberries, all enhanced with a light Asian dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 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
- Mix the shredded chicken with the cabbage, carrots, green onions, and cilantro in a big bowl.
- Make the dressing by whisking soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
- Pour the dressing over the salad right before you serve so the vegetables stay crisp.
- Add the sliced almonds last for crunch.
Notes
Use rotisserie chicken to save time and toast the almonds for extra flavor. Consider adding mandarin oranges for sweetness or adjusting the dressing to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
