A vibrant and crunchy Asian Chicken Cranberry Salad that brings together tender chicken, sweet cranberries, and a tangy sesame-ginger dressing. This salad is packed with bold flavors, fresh ingredients, and a delightful mix of textures, making it perfect for a light yet satisfying meal.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 10 minutes, making it perfect for busy days.
- Packed with flavor – A delicious balance of sweet, tangy, and savory notes.
- Nutritious and satisfying – High in protein, fiber, and healthy fats.
- Versatile – Easily customizable to fit different dietary preferences.
- Great for meal prep – Stays fresh in the fridge for a quick grab-and-go meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced)
- Mixed greens (such as spinach, arugula, and romaine)
- Shredded carrots
- Red cabbage, thinly sliced
- Dried cranberries
- Sliced almonds or chopped peanuts
- Green onions, chopped
For the Dressing:
- Soy sauce
- Rice vinegar
- Sesame oil
- Honey or maple syrup
- Fresh ginger, grated
- Garlic clove, minced
- Salt and pepper to taste
Directions
- Prepare the Salad – In a large bowl, combine the mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds, and green onions.
- Add the Chicken – Add the cooked chicken and toss gently to combine.
- Make the Dressing – In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Season with salt and pepper.
- Dress the Salad – Pour the dressing over the salad and toss until evenly coated.
- Serve – Enjoy immediately or refrigerate for up to 2 hours to let the flavors meld.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4 servings
- Calories: 320 kcal per serving
Variations
- Make it vegetarian – Swap the chicken for tofu or edamame.
- Add crunch – Include crispy wonton strips or toasted sesame seeds.
- Spice it up – Add a dash of sriracha or chili flakes to the dressing.
- Use a different protein – Try shrimp, salmon, or grilled steak instead of chicken.
- Lower the carbs – Reduce or omit the cranberries and use more greens.
Storage/Reheating
- Storage: Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness.
- Reheating: No need to reheat! Simply toss the salad with the dressing when ready to eat.
FAQs
How can I make this salad ahead of time?
Prepare all ingredients separately and store them in airtight containers. Combine and toss with dressing just before serving.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option for this salad.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
Can I add more protein?
Absolutely! Add more chicken or toss in some chickpeas, tofu, or hard-boiled eggs.
What can I use instead of cranberries?
You can use raisins, chopped dates, or dried cherries for a similar sweetness.
Can I use a different type of dressing?
Sure! A peanut dressing or citrus vinaigrette would also pair well with this salad.
How do I make this salad nut-free?
Replace the almonds or peanuts with sunflower seeds or pumpkin seeds.
Can I use frozen chicken?
Yes, just thaw and cook it before adding it to the salad.
What greens work best for this salad?
A mix of spinach, arugula, and romaine gives a great balance of texture and flavor.
How long does the dressing last?
The dressing can be stored in an airtight container in the fridge for up to a week.
Conclusion
This Asian Chicken Cranberry Salad is the perfect combination of freshness, crunch, and bold flavors. Whether you’re looking for a quick meal, a healthy lunch, or an easy dish for meal prep, this salad is sure to satisfy. Try it today and enjoy a nutrient-packed, delicious meal!
Print
Asian Chicken Cranberry Salad
This Asian Chicken Cranberry Salad is a vibrant and crunchy dish, featuring tender chicken, sweet dried cranberries, and a tangy sesame-ginger dressing. Packed with fresh ingredients and bold flavors, this salad is quick to prepare, high in protein, and perfect for meal prep. Enjoy a satisfying, healthy meal in just 10 minutes!
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
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
- ½ cup dried cranberries
- ⅓ cup sliced almonds or chopped peanuts
- 2 green onions, chopped
Dressing:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
1️⃣ Prepare the Salad – In a large bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, almonds/peanuts, and green onions.
2️⃣ Add the Chicken – Add the cooked chicken and toss gently to combine.
3️⃣ Make the Dressing – In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Season with salt and pepper.
4️⃣ Dress the Salad – Pour the dressing over the salad and toss until evenly coated.
5️⃣ Serve – Enjoy immediately or refrigerate for up to 2 hours for enhanced flavor.
Notes
✔ Make it vegetarian – Swap chicken for tofu or edamame.
✔ Add crunch – Include crispy wonton strips or toasted sesame seeds.
✔ Spice it up – Add sriracha or chili flakes to the dressing.
✔ Different protein options – Use shrimp, salmon, or grilled steak.
✔ Lower carb version – Reduce cranberries and add more greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Asian-inspired
- Diet: Gluten Free
