Asian Chicken Cranberry Salad Recipe

Introduction

This vibrant and refreshing Asian Chicken Cranberry Salad combines shredded chicken, colorful veggies, and a tangy sesame ginger dressing for a delicious, nutritious meal. Perfect for a quick lunch or light dinner, it’s packed with flavor and texture that will keep you coming back for more.

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
• 2 tbsp soy sauce (for the dressing)
• 2 tbsp rice vinegar (for the dressing)
• 1 tbsp toasted sesame oil (for the dressing)
• 1 tbsp honey or maple syrup (for the dressing)
• 1 tsp fresh ginger, grated (for the dressing)
• 1 clove garlic, minced (for the dressing)
• Salt and pepper to taste

Instructions

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

Tips & Variations

• Substitute tofu or edamame for a vegetarian version.
• Add a pinch of chili flakes or a splash of sriracha for some heat.
• Incorporate mandarin slices or diced mango for a fruity twist.
• If you prefer a lower-sugar option, try fresh pomegranate seeds instead of dried cranberries.
• Include rice noodles or crispy wonton strips for extra texture and substance.

Storage

Store dressed salad in an airtight container in the fridge and consume within 2 days for best freshness. Keep salad components separate and combine before serving if you want to meal prep ahead. The dressing can be stored in a sealed jar in the fridge for up to one week; shake well before using. To reheat the salad is not recommended as it’s best enjoyed crisp and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this salad?

Yes! Leftover grilled or rotisserie chicken works perfectly. Just shred or dice it so it soaks up the dressing well.

What can I substitute for dried cranberries?

If you don’t have dried cranberries, raisins or dried cherries make great alternatives that provide a similar sweet-tart flavor.

Asian Chicken Cranberry Salad Recipe

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This vibrant and refreshing Asian Chicken Cranberry Salad combines shredded chicken, colorful mixed greens, crunchy veggies, and a tangy sesame ginger dressing for a delicious and nutritious meal that’s quick to prepare and full of flavor.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

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 recommended)
• 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

1. Build the Base: In a large salad bowl, combine mixed greens, shredded carrots, sliced red cabbage, dried cranberries, sliced almonds or chopped peanuts, and chopped green onions. This creates a colorful, textured base that’s visually appealing and full of nutrients.
2. Add the Chicken: Toss in the cooked shredded or diced chicken (about 1 to 2 cups depending on appetite). Gently mix to combine the protein evenly with the veggies without destroying the texture of the greens.
3. Whisk Up the Dressing: In a separate bowl or a jar, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, and minced garlic until well blended. Taste and season with salt and pepper if desired for extra flavor punch.
4. Toss and Taste: Pour the dressing over the salad ingredients and gently toss to evenly coat everything without wilting the greens. Ensure the salad is well-balanced and flavorful.
5. Serve It Up: Serve immediately for the freshest, crunchiest salad experience, or refrigerate for up to 2 hours to allow flavors to meld and deepen. Either way, enjoy your vibrant, healthy meal.

Notes

• Use leftover grilled or rotisserie chicken for convenience and added flavor.
• Feel free to swap dried cranberries with raisins or dried cherries if unavailable.
• For extra crunch, add napa cabbage or cashews as alternatives.
• The salad dressing can be stored in the refrigerator for up to a week; shake well before use.
• Adjust salt according to dietary preference and choose low-sodium soy sauce if necessary.
• For a vegetarian option, replace chicken with crispy tofu or edamame.
• Add chili flakes or sriracha to spice up the salad.
• Include mandarin slices or diced mango for a fruity twist.
• Serve with miso soup, rice, soba noodles, or crispy wonton strips to make it a more filling meal.

Keywords: Asian chicken salad, cranberry salad, sesame ginger dressing, healthy salad, quick salad recipe