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Let’s be honest — sometimes a “salad” just doesn’t cut it when you’re craving something that actually fills you up and makes your taste buds sing. The first time I threw together an Asian Chicken Cranberry Salad like this, I’d just come home from a grocery run with a rotisserie chicken and, truth be told, a nagging sweet tooth. But what I really needed was a dinner that felt both fresh and a little special, since food should be the happiest part of the day (especially after 40, when we’ve earned it!). Well, friends, this salad delivered all of the above — and then some. There’s something about the sweet-tart cranberries with savory chicken, crunchy almonds, and a tangy sesame-ginger dressing that just makes the whole bowl impossible to put down. You know the type, right?
It’s absolutely terrific on its own, and a perfect light lunch for backyard days (or, let’s be real, a cool evening when no one wants to turn on the oven). I love serving it with a tiny bowl of miso soup or tossing on a handful of wonton strips for a little extra crunch. And if you’ve got picky eaters or “anti-salad” types in the house, somehow they’ll dig right in too — must be the magic of that craveable sweet-salty combo.
Why Will You Love This Asian Chicken Cranberry Salad?
- Ridiculously easy and make-ahead friendly: Toss in that rotisserie chicken and fresh veggies — and poof! You’re done in minutes.
- The cranberry-sesame combo: Sweet, zingy, and totally comforting, it’s basically lunch-dinner-brunch approved.
- Fresh, crunchy, and just a little bit fancy: That nutty almond crunch with the greens and colorful cabbage is honestly addictive.
- Nutrient-packed but not fussy: Lean protein, good amount of fiber, and vitamins from all those vibrant veggies (hey, you won’t miss the heavy dressing!).
- Customizable each time: Like things spicy? Want to switch up the greens or toss in a handful of cashews? Go for it! Salads were made for wild cards.
Ingredients
You’re not going to need anything wild or hard to pronounce here. I’ll share little swaps and tips along the way, because, in my house, we use what we have and don’t sweat the details.
For the salad:
- Chicken: Grab a rotisserie chicken and shred it, or use leftover grilled or poached chicken — whatever you’ve got. Tender, savory, and soaks up the dressing like a dream.
- Greens: I use a mix of spinach, arugula, and romaine for some “green variety” (and so nobody in the family can complain). Toss in iceberg or napa cabbage for extra crunch if you’re feeling it.
- Red cabbage and carrots: Thinly sliced so every bite has a pink-purple pop and carrot sweetness. Bonus: Loaded with vitamins A + C.
- Dried cranberries: Sweet, tart, and totally necessary. If you’re out, try dried cherries or a handful of golden raisins—no judgment.
- Almonds or peanuts: Sliced almonds = mild and buttery. Peanuts = stronger flavor and a little throwback to my 90s takeout obsession. If you’ve got cashews, they’re a fun swap too.
- Green onions: I love their just-right bite, but thinly sliced red onion works too.
For the dressing (AKA, the flavor glue):
- Soy sauce: Regular or low-sodium. For gluten-free, tamari is your BFF.
- Rice vinegar: Tangy but not overpowering — but seriously, apple cider vinegar works if you’re out.
- Sesame oil: Toasted, aromatic, and the thing that makes this whole salad feel special. You only need a smidge!
- Honey (or maple syrup): Just enough to balance the tart bits. Use what you love.
- Fresh ginger and garlic: Don’t skip! These two add warmth and zing.
Check the recipe card below for the full amounts. But honestly? Eyeball it, taste as you go, and do what feels right. That’s how kitchen magic happens, isn’t it?
Instructions
Step 1: Prep the Salad Base
Grab your biggest salad bowl — the one so big you wonder if it’ll fit in the fridge. Pile in a generous heap of mixed greens (about 4 cups, but no one’s counting), then toss in 1 cup each of thinly shredded carrots and purple cabbage. Sprinkle in about 1/2 cup of dried cranberries for those sweet-tart pockets, followed by 1/2 cup sliced almonds (or your nut-of-choice). Finish with 1/4 cup of chopped green onions for a pop of green and subtle bite. This base alone looks so bright and inviting, you might find yourself munching before the chicken even shows up!
Step 2: Add the Chicken
Now, it’s protein time. Add 2 cups of shredded or diced cooked chicken — rotisserie, grilled, even poached. (If you’re like me, you’ll snag a piece just to “test.”) Give it a gentle toss right in with your hands — this way, every bite gets a little chicken love.
Step 3: Whisk That Sesame Ginger Dressing
In a little bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey or maple syrup, 1 teaspoon freshly grated ginger, and 1 clove minced garlic. Give this a taste and add a pinch of salt or pepper if you like. This dressing is what brings the whole thing together. Sometimes I double up the batch and keep some on hand for dipping veggies later.
Step 4: Toss Everything Together
Drizzle that bold, fragrant dressing over your whole salad bowl. (Don’t drown it — you can always add more!) Use tongs or your trusty salad hands to gently toss so everything gets shiny and coated. I like to taste at this point and adjust for more cranberries, more nuts, or a bit more dressing if I’m feeling extra.
Step 5: Serve and Enjoy
Dive in right away — it’s best when everything is still crisp and cool. If you want to let the flavors mingle a bit more, cover it up and pop it in the fridge for up to two hours first. Either way, don’t be surprised if everyone grabs seconds (or asks if you’ve always been this fancy with salads!).
Serving Suggestions
Honestly, this salad can hold its own as a main dish. But if you want to round out the table (or stretch it for a crowd), it’s lovely with:
- A bowl of steamy miso soup or veggie broth — cozy comfort vibes.
- A side of steamed jasmine rice or a pile of cold soba noodles (extra sesame dressing on the side, please!).
- Fresh fruit on the side — orange slices or crisp apple wedges play so well with the sweet cranberries.
- Green tea, iced jasmine tea, or a fizzy lemon-ginger seltzer for sipping.
Variations (A Little Fun for Every Mood)
- Veggie swap: Use crispy tofu or edamame for the chicken if you want to go vegetarian.
- Spice it up: Stir in a little sriracha or scatter red pepper flakes into the dressing if you like heat.
- Citrus party: Toss in mandarin oranges or a handful of fresh mango cubes for a bright, summery pop (my daughter’s favorite).
- Noodle time: Mix in cooked rice noodles or soba noodles. They soak up that dreamy dressing and make it feel heartier.
- Cranberry twist: Out of cranberries? Pomegranate seeds look stunning and taste fantastic (with a lot less sugar, too).
Storage and Meal Prep Tips
This one’s a superstar for make-ahead lunches or meal prepping, so you can grab something healthy when everyone’s hangry at 11:43am (true story at my house).
- Fridge: Store leftover salad (undressed if possible) in an airtight container for up to 2 days. If you’ve already dressed it, eat within a day because those greens will get soft.
- Make-ahead: Chop greens, cabbage, carrots, and chicken in advance. Keep dried cranberries and nuts separate until right before serving for max crunch.
- Dressing: This dressing keeps for up to a week in the fridge. Shake it up before using, since it might separate a bit (science, guys!).
Final Thoughts
If you find yourself in a salad rut, I genuinely hope you give this Asian Chicken Cranberry Salad a try. It’s bright, satisfying, a little bit fancy, and just plain fun to eat — exactly the kind of recipe I love sharing from my kitchen to yours. Have you made it or given it your own twist? Tell me in the comments below — or even just say hi! There’s plenty of room at my virtual table for another salad enthusiast.
Asian Chicken Cranberry Salad
Ingredients
- 2 cups cooked chicken shredded or diced
- 4 cups mixed greens such as spinach, arugula, and romaine
- 1 cup shredded carrots
- 1 cup red cabbage thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds or chopped peanuts
- 1/4 cup green onions chopped
- 1/4 cup soy sauce for the dressing
- 2 tbsp rice vinegar for the dressing
- 1 tbsp sesame oil for the dressing
- 1 tbsp honey or maple syrup for the dressing
- 1 tsp fresh ginger grated, for the dressing
- 1 clove garlic minced, for the dressing
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
- Add cooked, shredded or cubed chicken to the salad bowl and gently toss to combine with the greens and vegetables.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and toss gently to ensure even coating.
- Serve the salad immediately for freshness, or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!
