Get ready to fall in love with bold flavors and irresistible crunch—Asian Chicken Cranberry Salad is about to become your new go-to for lunches, potlucks, and easy weeknight dinners. This dish masterfully combines juicy shredded chicken, freshly sliced vegetables, sweet-tart cranberries, and a sesame-honey vinaigrette that ties everything together with zippy freshness. Whether you’re craving a light meal or a centerpiece for your next gathering, this vibrant salad delivers color, texture, and serious craveability in every bite.

Asian Chicken Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, easy-to-find ingredients can create something so satisfying! Each one plays a crucial role, layering flavors and textures that make this salad so unforgettable. Here’s what you’ll need and why you shouldn’t skip a single piece!

Cooked shredded chicken breast: The protein-packed foundation, perfect for soaking up the zesty dressing.
Shredded Napa or green cabbage: Brings unbeatable crunch and a cool, refreshing base for all those lively toppings.
Shredded carrots: Add sweetness and a vibrant pop of color, making every bite more exciting.
Dried cranberries: Offer little bursts of tart, juicy sweetness—like jewels sprinkled through the salad.
Sliced almonds: Give you toasty notes and an extra layer of crunch that makes the taste irresistible.
Chopped green onions: Lend a gentle sharpness and bright aroma that ties the salad together.
Chopped fresh cilantro: Freshens up the bowl with herby, citrus-like flavor—skip only if you must!
Crispy wonton strips or chow mein noodles: For the finale of crunch, added only at the end for maximum crispiness.
Rice vinegar: Delivers tang and balances the sweetness in your homemade dressing.
Honey: Just a touch, to round out savory, salty, and tangy with natural sweetness.
Soy sauce: Gives the dressing depth and a touch of umami richness.
Toasted sesame oil: Adds classic Asian aroma and a deeply nutty undertone that can’t be matched.
Olive oil: Makes everything silky and blends the flavors beautifully.
Grated fresh ginger: Infuses the dressing with a spicy-sweet bite and a warming aroma.
Garlic clove, minced: A must for savoriness and zing—just one clove, but it delivers.
Salt and pepper to taste: For perfect seasoning, adjust to fit your preferences.

How to Make Asian Chicken Cranberry Salad

Step 1: Prep Your Ingredients

Grab a large mixing bowl and get all your ingredients measured and ready. Shred the chicken breast, slice the cabbage, and grate your carrots—this salad is all about getting those pieces just right so every forkful is perfectly balanced. Don’t forget to chop the green onions and cilantro for that extra burst of freshness.

Step 2: Mix Up the Salad Base

Add the shredded chicken, cabbage, carrots, dried cranberries, sliced almonds, green onions, and chopped cilantro to your big bowl. The key is to distribute everything well so you get a mix of colors and textures in every bite. Use light hands and a big spoon or tongs to gently toss; you don’t want to bruise those crunchy veggies.

Step 3: Whisk the Dressing

In a small bowl, combine rice vinegar, honey, soy sauce, toasted sesame oil, olive oil, grated ginger, minced garlic, and a pinch of salt and pepper. Whisk until well emulsified and the dressing looks smooth and glossy. Taste and tweak with a tad more honey, salt, or vinegar as needed—it’s all about that perfectly balanced zing.

Step 4: Dress and Toss

Pour the dressing all over the salad. Now comes the fun part: toss everything together until all those textures and flavors are coated in the luscious dressing. The chicken will soak up the liquid, and the cranberries especially will plump just a little, each ingredient adding its own twist to the bowl.

Step 5: Add the Crunch

Just before serving, scatter crispy wonton strips or chow mein noodles over the top. This keeps them from getting soggy and ensures each serving is a perfect balance of tender chicken and crackly crunch. Serve chilled or at room temperature—either way, it’s delightful!

How to Serve Asian Chicken Cranberry Salad

Garnishes

The right garnish turns your Asian Chicken Cranberry Salad into a true showstopper! Sprinkle on a few extra chopped cilantro leaves and a pinch of toasted sesame seeds for that final pop of color and flavor. If you love a bit of heat, try thinly sliced red chilies or a dollop of chili crisp for an unexpected kick.

Side Dishes

This salad is hearty enough to be a meal on its own, but it also pairs elegantly with steamed jasmine rice, miso soup, or crisp vegetable spring rolls. If you’re entertaining, offer fresh fruit like sliced oranges or pineapple on the side—the sweet, juicy flavors complement the tangy cranberries beautifully.

Creative Ways to Present

For a party-worthy twist, serve Asian Chicken Cranberry Salad in lettuce cups for hand-held bites or mound it atop a bed of baby greens for a dinner party appetizer. Try layering the salad in mason jars for a fun, portable lunch, or arrange individual portions with extra crunchy noodles on top for a stylish touch.

Make Ahead and Storage

Storing Leftovers

Leftover Asian Chicken Cranberry Salad is a lifesaver for quick lunches! Store it in an airtight container in the fridge, and it will keep fresh for up to 2 days. Be sure to keep the crispy toppings separate and add just before eating to preserve that all-important crunch.

Freezing

This salad is best enjoyed fresh, as freezing tends to change the texture of the cabbage and greens quite a bit. If you want to prep ahead, you can freeze cooked shredded chicken and chop your veggies in advance, but combine everything and add the dressing only when you’re ready to enjoy.

Reheating

This Asian Chicken Cranberry Salad is enjoyed cold or at room temperature, so there’s no reheating required. If you like chicken warm, you can gently heat the meat in the microwave before combining, but once tossed with the veggies and dressing, chill or serve right away for the best taste and texture.

FAQs

Can I use rotisserie chicken in this Asian Chicken Cranberry Salad?

Absolutely! Rotisserie chicken cuts your prep time in half and adds extra juiciness. Just shred it and follow the recipe as usual for a delicious shortcut.

What’s the best substitute if I don’t like cilantro?

If cilantro isn’t your thing, try using fresh basil or a handful of mint for a different but equally fresh burst of flavor.

Is this salad gluten-free?

To keep your Asian Chicken Cranberry Salad gluten-free, simply use tamari instead of soy sauce, and make sure your crispy toppings are gluten-free or omit them. Always double-check packaged items for hidden gluten.

Can I add extra veggies?

Go for it! Bell peppers, edamame, sugar snap peas, or thinly sliced red cabbage would all be delicious additions and add even more crunch and color.

How long does the dressing keep?

You can make the dressing up to 3 days ahead and keep it chilled in a sealed jar. Give it a shake before pouring it over your Asian Chicken Cranberry Salad, and you’re good to go!

Final Thoughts

If you’re in the mood for something vibrant, flavorful, and incredibly easy to make, this Asian Chicken Cranberry Salad is sure to win your heart. Give it a try and prepare to have it on repeat—you’ll quickly see why it’s a staple in my kitchen, and soon, yours too!

Asian Chicken Cranberry Salad Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Asian Chicken Cranberry Salad is a delightful combination of flavors and textures. Tender shredded chicken, crunchy cabbage, sweet cranberries, and nutty almonds come together with a zesty dressing for a refreshing and satisfying meal.

Ingredients

Scale

Salad:

2 cups cooked shredded chicken breast
4 cups shredded Napa or green cabbage
1 cup shredded carrots
1/2 cup dried cranberries
1/2 cup sliced almonds
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/2 cup crispy wonton strips or chow mein noodles

For the dressing:

1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1/4 cup olive oil
1 teaspoon grated fresh ginger
1 garlic clove minced
Salt and pepper to taste

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Instructions

In a large mixing bowl, combine shredded chicken, cabbage, carrots, cranberries, almonds, green onions, and cilantro. Toss well to mix.
In a small bowl, whisk together rice vinegar, honey, soy sauce, sesame oil, olive oil, ginger, garlic, salt, and pepper until emulsified. Pour the dressing over the salad and mix thoroughly to coat.
Just before serving, top the salad with crispy wonton strips or chow mein noodles for added crunch. Serve chilled or at room temperature.

Notes

For extra protein, consider adding edamame or using rotisserie chicken for convenience.
This salad can be stored in the fridge for up to 2 days, but add crunchy toppings just before serving to maintain their crispiness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired