Asian Chicken Cranberry Salad Recipe
If you are looking for a vibrant blend of flavors that’s both refreshing and satisfyingly hearty, this Asian Chicken Cranberry Salad Recipe is about to become your new go-to. It effortlessly combines tender chicken with crisp greens, sweet-tart dried cranberries, and a zingy sesame dressing, making every bite a delightful experience. Whether it’s a quick lunch or a light dinner, this salad delivers the perfect harmony of textures and tastes that’s sure to brighten your day.
Ingredients You’ll Need
Gathering just the right ingredients is the key to nailing this salad’s unique flavor and texture profile. Each component plays a simple yet essential role — from the crunchy coleslaw mix to the sweet cranberries and the punchy dressing.
- 3 cups cooked chicken: Shredded or chopped, this protein powerhouse makes the salad filling and nutritious.
- 4 cups coleslaw mix: Provides a crisp, fresh base with cabbage and carrots for vibrant crunch and color.
- 1 cup shredded romaine or mixed greens: Adds a refreshing leafy texture that balances the other ingredients.
- 1/2 cup dried cranberries: Bring sweetness and a chewy contrast that complements the savory elements beautifully.
- 1/2 cup sliced almonds: Adds a toasty nutty flavor and satisfying crunch—toast them for extra depth.
- 2 green onions, thinly sliced: Introduce a mild sharpness and a splash of green color.
- 1/4 cup chopped cilantro (optional): Offers a fresh herbaceous note that lifts the entire dish.
- 1/3 cup crunchy chow mein noodles (optional for topping): Provide an irresistible crispy topping for extra texture.
Dressing:
- 1/4 cup rice vinegar: Delivers a bright acidity that ties all flavors together.
- 2 tablespoons soy sauce: Adds umami richness and a salty punch.
- 2 tablespoons honey or maple syrup: Balances the tartness of vinegar with natural sweetness.
- 1 tablespoon sesame oil: Infuses a nutty aroma that’s essential to the Asian-inspired profile.
- 2 tablespoons olive oil: Helps emulsify the dressing and smooth out flavors.
- 1 teaspoon grated fresh ginger: Offers a zesty, warm spice that wakes up the palate.
- 1 teaspoon garlic, minced: Provides depth and savory warmth.
- 1/2 teaspoon salt: Enhances all the flavors without overwhelming.
- 1/4 teaspoon black pepper: Adds a gentle heat to round things out.
How to Make Asian Chicken Cranberry Salad Recipe
Step 1: Prepare the Salad Base
In a large bowl, combine the cooked chicken, coleslaw mix, shredded romaine or mixed greens, dried cranberries, sliced almonds, thinly sliced green onions, and chopped cilantro if you’re using it. This colorful blend of ingredients forms the heart of your salad, packing in fresh textures and a burst of naturally sweet and nutty flavors.
Step 2: Whisk Up the Dressing
In a smaller bowl or a jar with a lid, whisk together rice vinegar, soy sauce, honey (or maple syrup), sesame oil, olive oil, grated fresh ginger, minced garlic, salt, and black pepper until the dressings are smooth and well emulsified. This brilliant dressing brings all the salad elements together with a beautiful balance of sweet, tangy, and savory notes.
Step 3: Toss and Combine
Pour the dressing over the salad bowl and toss everything gently but thoroughly. Mixing now ensures each bite gets a perfect coating of that flavorful, vibrant dressing. If you’re opting for the crunchy chow mein noodles, hold those back for later to keep them fresh and crisp.
Step 4: Add the Final Touch
Sprinkle the crunchy chow mein noodles just before serving to add an exciting texture contrast that takes this Asian Chicken Cranberry Salad Recipe from great to unforgettable. If you’re not eating it right away, save the noodles separately to prevent sogginess.
How to Serve Asian Chicken Cranberry Salad Recipe
Garnishes
A handful of extra sliced almonds or some additional chopped cilantro makes a lovely, simple garnish. You can even add a few toasted sesame seeds to amplify that toasty sesame flavor in the dressing. Fresh lime wedges work beautifully if you want a splash of citrusy brightness.
Side Dishes
This salad pairs wonderfully with light sides like steamed jasmine rice or simple vegetable dumplings for a more filling meal. You can also serve it alongside a bowl of miso soup to keep your meal in the Asian-inspired family but still light and refreshing.
Creative Ways to Present
For a fun twist, serve the salad in individual lettuce cups or crunchy wonton shells for a handheld treat. Another great idea is to plate it beautifully on a platter with vibrant edible flowers or colorful sliced radishes to impress your guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Asian Chicken Cranberry Salad Recipe, make sure to keep the salad and dressing separated if possible. Store the dressed salad in an airtight container in the refrigerator for up to 2 days, but be mindful that the crunchy toppings like almonds and chow mein noodles should be added fresh before serving to maintain their texture.
Freezing
This salad is not recommended for freezing due to the fresh vegetables and dressing. Freezing would affect the crispness and flavor balance, so it’s best enjoyed fresh or refrigerated short term.
Reheating
Since this Asian Chicken Cranberry Salad Recipe is best served cold or at room temperature, reheating is not necessary. If you prefer, you can let refrigerated salad sit for a few minutes before serving to take the chill off, but avoid warming it up.
FAQs
Can I use other types of greens instead of romaine?
Absolutely! You can substitute romaine with spinach, kale, or a spring mix depending on your preference. Just keep in mind that some greens are more tender or bitter, which can slightly change the flavor profile.
Is there a vegetarian version of this salad?
Yes, you can easily make a vegetarian version by swapping the chicken for firm tofu or chickpeas. The dressing and other ingredients remain delicious and complementary to these plant-based proteins.
How long can I keep the salad dressed?
For best texture and flavor, toss the salad with dressing just before serving or up to 2 hours ahead. The longer it sits dressed, the more the vegetables may soften and the nuts lose their crunch.
Can I make the dressing ahead of time?
Definitely! The dressing can be prepared up to 3 days in advance and stored in the refrigerator in a sealed container. Whisk or shake again before using, as oils may separate.
What’s the best way to toast the almonds?
To toast almonds, place them in a dry skillet over medium heat and stir frequently for about 3-5 minutes until they turn golden and fragrant. Watch carefully to avoid burning. Then allow to cool before adding to the salad.
Final Thoughts
This Asian Chicken Cranberry Salad Recipe is a delightful mix of flavors and textures that feels both exotic and comfortably familiar, making it perfect for any meal. It’s easy to throw together, looks beautiful on the plate, and keeps you coming back for just one more bite. Give it a try and watch how quickly it becomes a cherished staple in your recipe arsenal!
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Asian Chicken Cranberry Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Asian Chicken Cranberry Salad is a vibrant, nutritious dish combining shredded chicken with fresh coleslaw mix, romaine, dried cranberries, toasted almonds, and a flavorful sesame-soy dressing. Topped optionally with crunchy chow mein noodles, it’s a quick, no-cook recipe perfect for a healthy lunch or light dinner.
Ingredients
Salad Ingredients
- 3 cups cooked chicken, shredded or chopped
- 4 cups coleslaw mix (or shredded cabbage and carrots)
- 1 cup shredded romaine or mixed greens
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro (optional)
- 1/3 cup crunchy chow mein noodles (optional for topping)
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded or chopped cooked chicken, coleslaw mix, shredded romaine or mixed greens, dried cranberries, sliced almonds, thinly sliced green onions, and chopped cilantro if using, ensuring all ingredients are evenly distributed.
- Prepare Dressing: In a small bowl or jar, thoroughly whisk together the rice vinegar, soy sauce, honey (or maple syrup), sesame oil, olive oil, grated fresh ginger, minced garlic, salt, and black pepper until the dressing is smooth and emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients evenly in the flavorful dressing.
- Add Crunchy Toppings: Sprinkle crunchy chow mein noodles over the top if desired for an additional crunchy texture and serve immediately, or refrigerate for up to 2 hours to allow flavors to meld and enhance.
Notes
- Use rotisserie chicken for a quick and convenient protein option.
- To add extra crunch, toast the almonds lightly before adding them to the salad.
- This salad is great for meal prep—keep the dressing and chow mein noodles separate until ready to serve to maintain texture and freshness.
- For a gluten-free version, use tamari instead of soy sauce and substitute gluten-free chow mein noodles or omit them altogether.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
