Asian Chicken Cranberry Salad Recipe

If you’re looking for a lively and refreshing meal that brings a burst of flavor in every bite, this Asian Chicken Cranberry Salad Recipe is an absolute winner. It perfectly balances crisp greens, tender chicken, and the sweet tang of dried cranberries, all tied together with a zesty, homemade Asian-inspired dressing. Whether you want a quick lunch, a light dinner, or a perfect dish to impress friends, this salad is simple, vibrant, and packed with textures that will keep you coming back for more.

Ingredients You’ll Need

The simplicity of the ingredients is what makes this Asian Chicken Cranberry Salad Recipe so special. Each one plays a key role: the crunchy veggies add freshness, the cranberries bring a sweet contrast, the nuts provide a satisfying crunch, and the dressing ties it all together with a perfect tangy-sweet punch.

• 2 cups cooked chicken, shredded or diced: Use leftover chicken or rotisserie chicken for convenience and juicy protein.
• 4 cups mixed greens (such as spinach, arugula, and romaine): A colorful base that adds freshness and loads of fiber.
• 1 cup shredded carrots: Adds a subtle sweetness and crunchy texture.
• 1 cup red cabbage, thinly sliced: For vibrant color and a lovely crisp bite.
• 1/2 cup dried cranberries: Sweet and tart, these brighten each mouthful beautifully.
• 1/2 cup sliced almonds or chopped peanuts: Adds a nutty crunch to contrast the tender chicken.
• 1/4 cup green onions, chopped: A mild onion flavor that isn’t overpowering but adds freshness.
• 1/4 cup soy sauce: Provides the essential umami and saltiness of the dressing.
• 2 tablespoons rice vinegar: The acid that balances the sweetness and enriches the dressing.
• 1 tablespoon sesame oil: Adds a toasty, nutty flavor, key in Asian-inspired dishes.
• 1 tablespoon honey or maple syrup: Sweetens the dressing naturally and rounds out the flavors.
• 1 teaspoon fresh ginger, grated: Brings a fresh, slightly spicy zing.
• 1 garlic clove, minced: Gives a depth of savory flavor.
• Salt and pepper, to taste: Essential for seasoning and balancing the overall flavor.

How to Make Asian Chicken Cranberry Salad Recipe

Step 1: Prepare the Salad Base

Start with a large bowl and toss together your mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds, and green onions. This combination sets the stage with layers of color, texture, and natural sweetness that will make every bite exciting.

Step 2: Add the Chicken

Fold in the shredded or diced cooked chicken gently so that it stays tender and juicy. This protein is what makes the salad filling and satisfying, turning it into a complete meal.

Step 3: Make the Dressing

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic. This dressing bursts with an irresistible Asian flair that perfectly complements the salad’s fresh ingredients. Don’t forget to season with salt and pepper to taste; seasoning can make or break your dressing!

Step 4: Dress the Salad

Pour your freshly made dressing over the salad and toss everything gently but thoroughly. Make sure each leaf and shred is coated with the flavorful dressing so every bite is balanced and delicious.

Step 5: Serve or Chill

Serve your Asian Chicken Cranberry Salad Recipe immediately to enjoy the crisp textures and vibrant flavors at their peak, or refrigerate it for up to 2 hours to let the flavors meld beautifully.

How to Serve Asian Chicken Cranberry Salad Recipe

Garnishes

Sprinkle a little extra sliced almonds or chopped peanuts on top just before serving for added crunch and visual appeal. You might also add a sprinkle of toasted sesame seeds for an elegant touch that elevates the dish.

Side Dishes

This salad pairs wonderfully with light sides like steamed jasmine rice, a simple miso soup, or fresh spring rolls. These choices keep the meal balanced while enhancing the Asian flavor profile.

Creative Ways to Present

For a charming presentation, serve the salad in a hollowed-out lettuce cup or on a bed of thin rice noodles. You could even use individual small bowls or jars for a fun picnic-style setup that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salad and dressing separately in airtight containers. This keeps the greens crisp and prevents sogginess. Mixed salad (without dressing) can stay fresh in the fridge for up to 2 days.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The fresh greens and crunchy toppings would not fare well after thawing, losing their texture and flavor.

Reheating

Since this is a cold salad, reheating is unnecessary. If you’d prefer warm chicken, gently reheat it before adding to the salad and dressing, maintaining the fresh quality of the other ingredients.

FAQs

Can I use other proteins instead of chicken?

Absolutely! Grilled shrimp, tofu, or even thinly sliced beef can work beautifully in this Asian Chicken Cranberry Salad Recipe, adapting it to your preference and dietary needs.

What if I don’t have rice vinegar?

Apple cider vinegar or white wine vinegar can be good substitutes, but use a slightly smaller amount as they are usually more acidic. You want to maintain the balance of flavors in the dressing.

Is this salad suitable for meal prep?

Yes, but keep the dressing separate until you’re ready to eat. Assemble the salad components in meal prep containers without dressing and add it just before serving to keep everything fresh and crisp.

Can I make the dressing ahead of time?

Definitely! The dressing can be whisked together a day ahead and refrigerated. Just give it a good stir or shake before using, as ingredients may settle or separate.

What other dried fruits can I use instead of cranberries?

Dried cherries, raisins, or chopped dried apricots can all be great alternatives, offering varying degrees of sweetness and chewiness to keep things interesting.

Final Thoughts

I truly can’t recommend this Asian Chicken Cranberry Salad Recipe enough if you want a dish that’s fresh, flavorful, and fast to prepare. It’s a delightful blend of textures and tastes that will brighten your table and your mood. Give it a try—you might just find your new go-to salad for any occasion!

Asian Chicken Cranberry Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 25 reviews

• Author: admin
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Print Recipe

Pin Recipe

Description

A vibrant and refreshing Asian Chicken Cranberry Salad featuring shredded chicken, mixed greens, and crunchy almonds, tossed in a flavorful soy-ginger dressing with sweet dried cranberries for a perfect balance of savory and sweet.

---

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups cooked chicken, shredded or diced
• 4 cups mixed greens (such as spinach, arugula, and 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

Dressing Ingredients

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Salad: In a large salad bowl, combine the mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds, and chopped green onions to create a colorful, fresh base.
2. Add the Chicken: Add the shredded or diced cooked chicken to the salad bowl and gently toss to mix all ingredients evenly without crushing the greens.
3. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic until smooth. Season with salt and pepper to your preference.
4. Dress the Salad: Pour the dressing over the salad mixture and toss thoroughly to ensure every ingredient is evenly coated with the flavorful dressing.
5. Serve or Chill: Serve the salad immediately for maximum freshness, or refrigerate for up to 2 hours to allow the flavors to meld beautifully before serving.

Notes

• You can substitute chicken with tofu or shrimp for a different protein option.
• Use gluten-free soy sauce if you require a gluten-free version.
• For added crunch, toast the almonds or peanuts lightly before adding.
• Adjust the amount of honey or maple syrup in the dressing based on your preferred level of sweetness.
• This salad is best consumed fresh but can be refrigerated up to 2 hours ahead of time.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian