Asian Chicken Cranberry Salad Recipe

If you’re craving a vibrant, fresh, and flavor-packed dish, this Asian Chicken Cranberry Salad Recipe is an absolute must-try. It brings together tender chicken, crisp mixed greens, crunchy nuts, and sweet tart cranberries dressed in a luscious ginger-soy dressing that effortlessly balances savory and sweet notes. Whether you’re looking for a quick lunch, a light dinner, or a dish to impress guests, this salad bursts with textures and colors that make every bite delightful and satisfying.

Ingredients You’ll Need

This Asian Chicken Cranberry Salad Recipe relies on simple, wholesome ingredients that each play a crucial role in creating its balanced profile. From the juicy, protein-packed chicken to the crunchy nuts and the punchy dressing, every element enhances the overall taste and texture.

• 2 cups cooked chicken (shredded or diced): Provides hearty protein and a tender base to the salad.
• 4 cups mixed greens (spinach, arugula, romaine): A fresh, leafy foundation packed with vitamins and mild flavors.
• 1 cup shredded carrots: Adds a vibrant color boost and natural sweetness with a slight crunch.
• 1 cup red cabbage, thinly sliced: Gives a beautiful purple hue and an extra crisp bite.
• ½ cup dried cranberries: Brings a burst of tartness and chewiness for contrast.
• ⅓ cup sliced almonds or chopped peanuts: Adds toasty richness and a satisfying crunch.
• 2 green onions, chopped: Offers a mild oniony flavor that brightens the salad.
• 3 tbsp soy sauce (or tamari for gluten-free): The salty, umami backbone of the dressing.
• 2 tbsp rice vinegar: Gives a gentle acidity that lifts all the flavors.
• 1 tbsp sesame oil: Adds a toasty, nutty depth to the dressing.
• 1 tbsp honey or maple syrup: Balances the tangy and salty ingredients with subtle sweetness.
• 1 tsp fresh ginger, grated: Injects fresh, zesty warmth for a flavor kick.
• 1 garlic clove, minced: Brings aromatic earthiness that complements the ginger.
• Salt and pepper to taste: Essential for seasoning and enhancing every ingredient.

How to Make Asian Chicken Cranberry Salad Recipe

Step 1: Prepare the Salad Base

Start by tossing together your mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, nuts, and chopped green onions in a large bowl. This combination gives you a lively mix of colors and textures that’s the foundation of the salad’s charm.

Step 2: Add the Cooked Chicken

Gently fold in the cooked chicken whether shredded or diced. The chicken provides satisfying substance and soaks up the dressing beautifully once combined, making every forkful fulfilling and tasty.

Step 3: Whisk the Dressing

In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, fresh grated ginger, and minced garlic. Whisk until smooth, then season with salt and pepper to perfectly balance the savory, sweet, and tangy layers.

Step 4: Dress the Salad

Pour this luscious dressing over your salad components and toss thoroughly but gently so all ingredients get coated evenly. This step lets the flavors harmonize while keeping the veggies crisp and fresh.

Step 5: Serve or Chill

Enjoy your Asian Chicken Cranberry Salad Recipe immediately for fresh, crisp textures or refrigerate it for up to two hours. Chilling allows flavors to mingle and deepen, offering a slightly softer but deliciously melded taste experience.

How to Serve Asian Chicken Cranberry Salad Recipe

Garnishes

To elevate your salad presentation and taste, sprinkle extra toasted almonds or peanuts on top for a nutty crunch, or add a few fresh cilantro leaves for a burst of herbal brightness. A wedge of lime on the side adds a zesty finish that guests will love.

Side Dishes

This salad pairs wonderfully with light, complementing dishes like steamed jasmine rice or simple vegetable spring rolls. Both options keep the meal balanced without overpowering the distinct flavors of the salad.

Creative Ways to Present

For a party or picnic, serve the salad in individual mason jars layered neatly with dressing at the bottom and ingredients layered on top for a fun, grab-and-go option. Alternatively, plate it with edible flowers or sliced avocado for an elegant touch that makes the dish feel special.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. For best results, keep the dressing separate if possible and toss just before serving to maintain crispness in the greens. The salad stays fresh for up to 2 days.

Freezing

This Asian Chicken Cranberry Salad Recipe is best enjoyed fresh and does not freeze well due to the delicate greens and fresh vegetables, which tend to become watery and lose their crisp texture upon thawing.

Reheating

Since this is a cold salad, reheating is unnecessary. Instead, if you prefer a warm twist, use freshly cooked chicken and combine just before serving. Keep the salad chilled to retain its fresh, crisp charm.

FAQs

Can I use other nuts besides almonds or peanuts?

Absolutely! Cashews, walnuts, or even pumpkin seeds can add wonderful texture and flavor to your salad. Just toast them lightly for extra depth.

Is it possible to make this salad gluten-free?

Yes, simply swap soy sauce for tamari or any gluten-free soy sauce alternative to keep the dressing safe for gluten-sensitive eaters without sacrificing taste.

What type of chicken works best for this salad?

Leftover roasted chicken, poached chicken breast, or even rotisserie chicken all work beautifully. Just make sure the chicken is cooked and shredded or diced into bite-sized pieces.

Can I prepare the dressing ahead of time?

Definitely! The dressing can be mixed up to two days in advance and stored in the fridge. Give it a good whisk before drizzling to recombine the ingredients.

How can I make the salad more filling?

Add cooked quinoa or brown rice for extra fiber and bulk, or toss in some avocado slices for creaminess and healthy fats—both will make the salad more satisfying as a main dish.

Final Thoughts

This Asian Chicken Cranberry Salad Recipe is truly one of those dishes that brings joy with every bite. Its balance of bright, sweet, savory, and crunchy elements makes it a favorite for quick meals or impressing company without stress. I can’t wait for you to try it and discover just how effortlessly delicious and refreshing a salad can be.

Asian Chicken Cranberry Salad Recipe

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4 from 68 reviews

• Author: admin
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A fresh and vibrant Asian Chicken Cranberry Salad featuring shredded chicken, mixed greens, crunchy vegetables, dried cranberries, and a tangy sesame-soy dressing. This quick and easy salad offers a perfect balance of sweet, savory, and tangy flavors, making it an ideal light lunch or healthy dinner option.

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Ingredients

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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

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Instructions

1. Prepare the Salad – In a large bowl, combine the mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, almonds or peanuts, and chopped green onions. Toss gently to mix all the fresh ingredients evenly.
2. Add the Chicken – Incorporate the cooked shredded or diced chicken into the salad mixture, tossing gently again to combine everything evenly without breaking up the chicken.
3. Make the Dressing – In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic. Season the dressing with salt and pepper to taste, adjusting as needed for balance.
4. Dress the Salad – Pour the prepared dressing over the salad and carefully toss until every ingredient is evenly coated, ensuring the flavors meld throughout the salad.
5. Serve – Enjoy the salad immediately for the freshest taste or refrigerate it for up to 2 hours to enhance the flavor as ingredients marinate together.

Notes

• Using tamari in place of soy sauce makes this salad gluten-free.
• For a vegan option, replace chicken with tofu or tempeh and use maple syrup instead of honey.
• Almonds can be toasted lightly to enhance their crunch and flavor.
• This salad is best served fresh but can be refrigerated for up to 2 hours for improved flavor.
• Adjust sweetness and saltiness of dressing according to personal preference.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian