If you’re searching for a salad that balances vibrant colors, irresistible crunch, tangy sweetness, and satisfying protein in every bite, look no further than this Asian Chicken Cranberry Salad. It’s a lively medley of shredded chicken, crisp veggies, sweet dried cranberries, and crunchy almonds, all tossed in a zingy ginger-sesame dressing. Whether you need a quick weeknight meal or a party-ready dish, this salad delivers on taste and presentation every single time!
Ingredients You’ll Need
This salad comes together with a handful of simple but essential ingredients, each playing a key role in the final flavor and texture. From juicy chicken to a punchy homemade dressing, every component shines through and makes the Asian Chicken Cranberry Salad completely unforgettable.
- Cooked, shredded chicken breast (2 cups): For quick assembly, use rotisserie or leftover chicken; it’s the heart of this protein-packed salad.
- Mixed greens or shredded Napa cabbage (4 cups): These fresh greens give a delightful crispness while soaking up the dressing beautifully.
- Shredded carrots (1 cup): Adds pop of color and hint of sweetness, plus an extra dose of crunch.
- Red cabbage, thinly sliced (1/2 cup): For vibrant color and peppery bite that livens up every forkful.
- Dried cranberries (1/2 cup): Their chewiness and sweet-tart punch contrast perfectly with the savory elements.
- Sliced almonds (1/3 cup): Toasted or raw, they lend a nutty crunch and subtle richness.
- Green onions, thinly sliced (2): A mild, zesty zip that rounds out the flavors.
- Sesame seeds (1 tablespoon, optional): Sprinkle for a delicate earthy note and beautiful finish.
- Crispy wonton strips or chow mein noodles (1/2 cup): Right before serving, these add unbeatable crunch and texture.
- Rice vinegar (1/4 cup): The base for your dressing, lending brightness with every drop.
- Soy sauce (2 tablespoons): Brings deep umami and a savory backbone to the vinaigrette.
- Honey (1 tablespoon): Balances the tang of vinegar and saltiness of soy with natural sweetness.
- Sesame oil (1 tablespoon): Essential for a nutty, toasty undertone in the dressing.
- Olive oil (2 tablespoons): Makes the dressing rich, smooth, and helps it cling to every salad ingredient.
- Fresh ginger, grated (1 teaspoon): A little goes a long way for zingy aroma and warmth.
- Garlic, minced (1 clove): Adds depth and a hint of spicy savory flavor to the dressing.
- Salt and pepper, to taste: Adjustable seasoning to make the dish sing.
How to Make Asian Chicken Cranberry Salad
Step 1: Build the Salad Base
Start with a large mixing bowl and add the shredded chicken, your choice of mixed greens or crunchy Napa cabbage, shredded carrots, beautifully thin red cabbage, dried cranberries, sliced almonds, green onions, and sesame seeds if you want an extra layer of flavor and appearance. This is where the Asian Chicken Cranberry Salad begins to come alive with color and texture!
Step 2: Whisk Together the Dressing
In a small bowl or a sealable jar, combine the rice vinegar, soy sauce, honey, sesame oil, olive oil, grated ginger, minced garlic, and a good pinch of salt and pepper. Whisk or shake vigorously until everything’s blended—the aroma alone will have your mouth watering! This Asian-inspired dressing delivers the perfect combination of tang, salt, sweetness, and toastiness.
Step 3: Toss the Salad
Drizzle the freshly made dressing over the salad ingredients in the large bowl. Using salad tongs (or clean hands for maximum gentleness), toss everything together until the dressing coats every bite, ensuring bits of cranberry, almond, and chicken are mingling in every forkful. Toss just until combined to keep everything light and fresh.
Step 4: Add the Final Crunch
Just before serving, sprinkle the crispy wonton strips or chow mein noodles over the top of the salad. This last-step addition makes sure you get that signature crunch with every bite, elevating your Asian Chicken Cranberry Salad from good to truly irresistible.
How to Serve Asian Chicken Cranberry Salad
Garnishes
A light sprinkle of extra green onions, sesame seeds, or even a few extra cranberries on top gives this salad that just-right photo finish. Try a dusting of black sesame seeds for contrast, or some microgreens for an upscale touch—presentation is half the experience!
Side Dishes
Pair your Asian Chicken Cranberry Salad with a simple miso soup, some steamed edamame, or fluffy jasmine rice for a more substantial meal. For a potluck or picnic, it also shines alongside fresh fruit, dumplings, or any light noodle dish.
Creative Ways to Present
Spoon the salad into lettuce cups for a fun, hand-held appetizer, serve it family-style on a big platter for a dramatic display, or pile it into individual mason jars for a picnic-ready option. However you serve it, the vibrant colors and textures of the Asian Chicken Cranberry Salad will always impress!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, wait to add the crispy wonton strips or noodles until just before eating—they’ll stay crunchy that way! If the greens begin to wilt, a quick toss with a fresh handful brings them back to life.
Freezing
It’s not recommended to freeze the assembled Asian Chicken Cranberry Salad, as the greens and veggies lose their texture and become soggy after thawing. However, you can freeze cooked shredded chicken and even the dressing separately if you’d like to meal prep certain components in advance.
Reheating
This salad is best enjoyed cold or at room temperature, so there’s no need for reheating. If your shredded chicken was frozen, let it thaw in the fridge before tossing everything together, and it’ll taste just as fresh as the first time.
FAQs
Can I use rotisserie chicken for Asian Chicken Cranberry Salad?
Absolutely! Rotisserie chicken saves you time and brings plenty of flavor. Just shred the meat and toss it in for a speedy assembly. It’s a favorite shortcut for busy nights or last-minute meal prep.
What are some gluten-free alternatives to wonton strips?
If you’re avoiding gluten, try gluten-free chow mein noodles, toasted rice noodles, or skip the noodles altogether and add extra almonds or sunflower seeds for crunch. The salad remains just as delightful with these swaps.
How far in advance can I make the dressing?
You can whip up the dressing up to 5 days ahead and keep it in a sealed jar in your fridge. Just give it a good shake before using, and pour it on right before serving your Asian Chicken Cranberry Salad for best flavor and texture.
What protein alternatives can I use instead of chicken?
This salad plays well with shredded turkey, diced tofu, or even cooked shrimp for a seafood twist. Adjust seasoning and add-ins to match your protein for a delicious variation every time.
Can I add extra veggies or fruit?
Certainly! Mandarin orange segments, snap peas, bell peppers, or shelled edamame blend beautifully into the Asian Chicken Cranberry Salad. Feel free to mix and match with your favorites for extra color and crunch.
Final Thoughts
I can’t wait for you to try this bright, bold, and downright irresistible Asian Chicken Cranberry Salad! It’s loaded with texture, color, and flavor that never fails to get rave reviews. If you make it, don’t forget to add your own twist or serve it up at your next get-together—friends and family are sure to ask for seconds!
Print
Asian Chicken Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, perfect for a light and refreshing meal. Tender shredded chicken, colorful veggies, sweet cranberries, and crunchy almonds come together with a tangy sesame dressing.
Ingredients
Salad:
- 2 cups cooked, shredded chicken breast
- 4 cups mixed greens or shredded Napa cabbage
- 1 cup shredded carrots
- 1/2 cup red cabbage, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1/2 cup crispy wonton strips or chow mein noodles
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix chicken, greens, carrots, red cabbage, cranberries, almonds, green onions, and sesame seeds if using.
- Prepare Dressing: Whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, salt, and pepper.
- Toss Salad: Pour dressing over salad and toss gently to coat.
- Add Crunch: Top with crispy wonton strips or chow mein noodles before serving.
- Serve: Enjoy chilled or at room temperature.
Notes
- Rotisserie chicken works well in this recipe.
- Enhance with mandarin orange segments or edamame.
- Dressing can be made ahead and refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 60 mg
