Name: Asian Chicken Cranberry Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Asian-Inspired
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; 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp fresh ginger, grated; 1 clove garlic, minced; Salt and pepper to taste

Jump to Recipe· 4.8 from 16 reviews

Get ready to meet your new go-to meal for busy weeknights or delightfully fresh lunches: Asian Chicken Cranberry Salad. This vibrant masterpiece bursts with tender chicken, crisp veggies, chewy-crimson cranberries, and a sesame-ginger dressing that ties everything together with a savory-sweet hug. Whether you’re after a wholesome main course or a stunning side for your next gathering, this salad checks every box for flavor, nutrition, and sheer joy.

Ingredients You’ll Need

The beauty of this Asian Chicken Cranberry Salad is in its simplicity—yet each ingredient truly brings something special. From color and crunch to layers of taste, every component plays a delicious role in creating a seriously crave-worthy salad.

Cooked chicken (2 cups): Use shredded or diced chicken; it soaks up the dressing beautifully and makes the salad hearty.
Mixed greens (4 cups): A base of spinach, arugula, or romaine offers both nutrition and varying textures for your bite.
Shredded carrots (1 cup): Adds vibrant color and a subtle sweetness that pairs perfectly with the savory elements.
Red cabbage, thinly sliced (1 cup): For crunchy texture and a gorgeous pop of purple, plus lots of antioxidants.
Dried cranberries (1/2 cup): Chewy, tart, and sweet, they’re the flavor spark that sets this salad apart.
Sliced almonds or chopped peanuts (1/2 cup): You’ll love the nutty crunch—almonds bring a light flavor while peanuts add deeper richness.
Green onions, chopped (1/4 cup): Lively and fresh, these add a mild bite and a pretty fleck of green.
Soy sauce (1/4 cup): The umami cornerstone of the dressing, balancing sweet and tangy notes.
Rice vinegar (2 tbsp): Provides a gentle, fruity acidity that brightens all the other flavors.
Sesame oil (1 tbsp): Just a drizzle infuses irresistibly toasty, classic Asian aroma.
Honey or maple syrup (1 tbsp): A touch of sweetness makes the dressing balanced and crave-worthy.
Fresh ginger, grated (1 tsp): Wake up those taste buds with a little zing and warmth.
Garlic, minced (1 clove): Subtle pungency elevates the dressing without overpowering.
Salt and pepper, to taste: Because every great salad needs seasoning adjusted to your preference!

How to Make Asian Chicken Cranberry Salad

Step 1: Gather and Prep Your Ingredients

Start by getting all your ingredients ready—a little chopping and shredding now makes tossing the salad a breeze later. Make sure your chicken is already cooked and cooled; this also keeps things speedy if you’re meal-prepping or using leftovers.

Step 2: Build Your Salad Base

In a generously sized salad bowl, combine your mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, almonds or peanuts, and green onions. Give everything a gentle toss so the colors mingle and every bite is beautifully balanced.

Step 3: Add the Chicken

Tumble your shredded or diced chicken right into the bowl with the veggie mix. Fold it in gently—this ensures the chicken blends with all the greens and veggies but doesn’t break apart or dry out.

Step 4: Whisk Together That Stellar Dressing

In a small bowl, vigorously whisk soy sauce, rice vinegar, sesame oil, honey or maple syrup, fresh grated ginger, and minced garlic. Taste the dressing and adjust with a pinch of salt and pepper—they’ll sharpen all the other flavors. You’re aiming for a balance of tang, savory depth, and just enough sweetness.

Step 5: Dress and Toss

Drizzle your freshly whisked dressing over the salad just before serving, and gently toss with tongs or two wide forks. Light, even movements help coat every ingredient without bruising the greens. If you love a bit more intensity, let the salad marinate in the fridge for up to two hours before serving.

How to Serve Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad Recipe - Recipe Image

Garnishes

A flourish of extra sliced almonds, a sprinkling of fresh green onion, and a pinch of toasted sesame seeds will make your Asian Chicken Cranberry Salad look as beautiful as it tastes. Each garnish adds texture, color, and a hint of flavor to the final bowl.

Side Dishes

Pair your salad with warm jasmine rice for a heartier meal, or alongside steamed edamame and miso soup for a full-themed lunch or dinner spread. Even simple crusty bread works wonderfully for soaking up any delicious dressing left on the plate.

Creative Ways to Present

For a playful presentation, serve the salad in individual mason jars for a picnic or potluck, or pile it high into lettuce cups for a light, hand-held option. You can even transform it into a wrap using rice paper or a soft tortilla, making this Asian Chicken Cranberry Salad irresistibly portable.

Make Ahead and Storage

Storing Leftovers

Have a bit left over? Simply cover the salad tightly and refrigerate for up to two days. The flavors meld even more overnight, though the greens may soften a little. If you anticipate leftovers, consider storing the dressing separately to keep everything crisp until ready to eat.

Freezing

While most salads aren’t freezer-friendly and Asian Chicken Cranberry Salad is no exception, you can freeze the chicken on its own for future batches. The veggies and dressing are best made fresh for optimal texture and flavor.

Reheating

There’s no need to reheat—this vibrant salad shines cold or at room temperature. If your chicken was stored in the freezer, thaw it in the fridge overnight, then toss it back in with your fresh greens and dressing for a quick meal.

FAQs

Can I use rotisserie or leftover chicken?

Absolutely! Rotisserie chicken or any leftover cooked chicken works perfectly with Asian Chicken Cranberry Salad. The ease of using pre-cooked chicken is just another reason this salad is a favorite for busy families or meal-preppers.

What can I substitute for nuts to make it nut-free?

If you need to avoid nuts, swap in roasted sunflower seeds or pumpkin seeds. They’ll deliver that much-loved crunch and nutty essence without triggering any allergies, making your salad safe and just as delicious.

Is this salad gluten-free?

It can be! Simply use tamari or a gluten-free soy sauce in place of regular soy sauce, and double-check all packaged ingredients. Everything else in Asian Chicken Cranberry Salad is naturally gluten-free.

Can I meal-prep this salad?

Absolutely. Prepare everything and store the components separately in the fridge—especially the dressing and nuts. Toss everything together just before serving for freshness and perfect texture.

How can I make it vegetarian?

To make a vegetarian version, swap out the chicken for grilled or baked tofu, or try chickpeas for an extra protein boost. The flavors of the sesame ginger dressing marry beautifully with these plant-based options too.

Final Thoughts

If you’re looking to brighten up your weekly menu or wow your friends at the next get-together, you simply need to try this Asian Chicken Cranberry Salad. With bold flavors, easy prep, and plenty of room to customize, it’s a dish that will keep you coming back for more. Dive in and enjoy every delicious, colorful bite!