I make Asian Chicken Cranberry Salad when I want a quick, bright meal that feels special. I love the mix of savory chicken, tart cranberries, and a light sesame dressing in this easy dish, and I think you will too.
My Dad James taught me to add extra crunch, Mom Eva sweetened things just right, and Sister Jennifer always asks for the recipe at family meals.
Your Ingredients List
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
My Go-To Equipment
I use a large mixing bowl, a small bowl or jar for the dressing, and a fork for whisking. A good sharp knife and a cutting board help for the vegetables and herbs.
The Simple Steps to Follow
- Grab a large mixing bowl.
- Add the shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro.
- Toss gently to combine colors and textures.
- Leave the sliced almonds aside for now.
- In a small bowl or jar, combine soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
- Whisk the dressing with a fork or shake the jar until the honey dissolves.
- Right before serving, pour the dressing over the salad.
- Toss gently so the cabbage and carrots stay crisp.
- Sprinkle the sliced almonds on top for crunch.
- Serve right away and enjoy.
Healthy Twists on a Classic
For a lighter version, swap the sliced almonds for toasted sunflower seeds or use low-sodium soy sauce. If you like more fruit, add apple slices like I do sometimes with my apple cranberry carrot salad for a sweet crunch.
Serving Suggestions From My Table
I serve this on a bed of mixed greens, in crunchy lettuce cups, or wrapped in a whole wheat tortilla. For a heartier meal, pair it with quinoa or warm rice, or try a protein-packed side like my take on the High Protein Southwest Chicken Salad for a full spread.
Getting It Just Right
Use fresh ginger and good honey for the best dressing flavor. Keep the almonds off until the end so they stay crunchy. Taste the dressing and adjust the balance of soy and honey to your liking.
How to Store Leftovers
Store leftover salad and dressing separately in airtight containers. The salad keeps in the fridge for 2 to 3 days. If you mix the dressing in, expect the cabbage to soften faster.
Enjoy Every Moment
Take a few breaths and enjoy the colors and textures. This salad comes together fast and makes weeknight meals feel like a treat.
A Few Common Questions
Can I make Asian Chicken Cranberry Salad ahead of time?
Yes. Prep the salad up to a day ahead but keep the dressing and almonds separate. Toss right before serving for the best crunch.
Can I use a different nut in Asian Chicken Cranberry Salad?
Yes. Pecans or cashews work well if you prefer a different flavor or texture. Toast them lightly for more depth.
Is Asian Chicken Cranberry Salad good for meal prep?
It is. Keep components in separate containers and assemble fresh each day for a crisp lunch or dinner.
Print
Asian Chicken Cranberry Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and bright salad featuring savory chicken, tart cranberries, and a light sesame dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Instructions
- Grab a large mixing bowl.
- Add the shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro.
- Toss gently to combine colors and textures.
- Leave the sliced almonds aside for now.
- In a small bowl or jar, combine soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
- Whisk the dressing with a fork or shake the jar until the honey dissolves.
- Right before serving, pour the dressing over the salad.
- Toss gently so the cabbage and carrots stay crisp.
- Sprinkle the sliced almonds on top for crunch.
- Serve right away and enjoy.
Notes
For a lighter version, swap sliced almonds for toasted sunflower seeds or use low-sodium soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: salad, chicken, cranberry, Asian, healthy