Combining the sweet and sour cranberries and dressing with the savory chicken, crunchy almonds, and crisp vegetables, Asian Chicken Cranberry Salad is the ideal mix of textures and tastes. With a little warmth from the sesame oil and ginger, the soy-ginger dressing lends a real touch.
Great as a light lunch or cool evening, this is a flexible meal that goes nicely with other sides like a little bowl of miso soup or crispy wonton strips for extra crunch. Savor this colourful, nutrient-dense salad!
Why Will You Love This Asian Chicken Cranberry Salad?
Simple to make: this salad comes together in minutes using cooked chicken and fresh vegetables.
Dried cranberries have a subdued sweet taste that complements the sour sesame ginger sauce.
Loaded with lean protein, fiber, and a range of vitamins, this salad is a healthy choice.
Customizable: There are lots of ways to modify this recipe whether your taste is for a hotter dressing or crunchy nuts.
Ingredients:
Here are some pointers and ideas to maximize every component and get the greatest results:
For the salad:
Chicken: Given your limited time, rotisserie chicken is rather good here. Shredded or cubed, it picks up the tastes of the dressing and is tender. Use leftover grilled chicken or even poached chicken breasts at will.
This dish asks for a combination of greens with a range of flavors and textures—spinach, arugula, and romaine. You could toss shredded iceberg or maybe napa cabbage for a bit more crunch.
Red cabbage and carrots provide a pleasing crunch and a flash of color. They also carry vitamins A and C heavily. For consistent distribution across the salad, thinly slice them.
Dried cranberries are little sweet morsels that help to counter the sour and tart tones of the dressing. Should cranberries not be your taste, experiment with dried cherries or raisins.
Almonds or peanuts: Including nuts gives both good fats and texture. Almonds are mild; peanuts give a somewhat stronger taste. For a buttery spin, you may also try cashews.
Green onions have a subtle, fresh taste that enhances the other ingredients without overwhelming them.
Dressings:
If you wish to reduce the saltiness, pick a low-sodium soy sauce. One excellent gluten-free substitute is tami-based.
Rice Vinegar: Without overpowering the dressing, this mild vinegar lends a tangy taste. Apple cider vinegar fills in for rice vinegar if you run out.
Sesame Oil: Little goes a long way! Rich, nutty taste of toast sesame oil improves dressing.
Honey or maple syrup balances the dressing with its little of sweetener. Feel free to use whatever you have on hand; either honey or maple syrup tastes great.
Fresh ginger and garlic bring the dressing life and taste. Their little spice and warmth accentuate the other components really nicely.
The recipe card below has a whole list of ingredients together with proportions and directions.
Instructions
Step 1: Prepare the Salad Base
Start by gathering a large salad bowl to create the perfect foundation for your dish. Add a generous handful of mixed greens, providing a crisp and refreshing base. Next, sprinkle in ½ cup of shredded carrots and ½ cup of shredded red cabbage for a vibrant pop of color and a boost of nutrients.
For a hint of sweetness, toss in ¼ cup of dried cranberries, which complement the greens beautifully. Then, add ¼ cup of sliced almonds to bring a satisfying crunch to every bite. Finally, finish off the base by scattering two sliced green onions for a mild, savory flavor that enhances the overall taste. With these ingredients combined, your salad is now a colorful, nutrient-packed mix, ready for the next step.
Step 2: Add the Chicken
For a hearty and protein-rich addition, incorporate 1-2 cups of cooked chicken, either shredded or cubed, depending on your preference. If you’re using leftover grilled or roasted chicken, it will add an extra layer of flavor to the salad.
Gently toss the chicken with the greens and vegetables, ensuring that it is evenly distributed throughout the salad. This will help every bite contain the perfect balance of flavors and textures.
Step 3: Make the Sesame Ginger Dressing
A great salad is nothing without a flavorful dressing! In a small mixing bowl, whisk together the following ingredients:
- 2 tablespoons soy sauce – for a deep, umami-rich flavor
- 2 tablespoons rice vinegar – adding a tangy brightness to the dressing
- 1 tablespoon sesame oil – for a rich, nutty aroma
- 1 tablespoon honey – providing a touch of natural sweetness
- 1 teaspoon grated ginger – adding a warm, spicy kick
- 1 clove of minced garlic – enhancing the depth of flavor
Whisk everything together until well blended. Taste the dressing and season with salt and pepper as needed. This homemade dressing adds a delicious sesame-ginger flair that ties all the ingredients together.
Step 4: Dress the Salad
Drizzle the freshly made sesame ginger dressing over the salad, making sure to coat all the ingredients evenly. Use a large spoon or salad tongs to gently toss everything together, allowing the flavors to meld beautifully. Be careful not to overmix, as you want to keep the ingredients light and crisp rather than weighed down.
Step 5: Serve and Enjoy
This salad is best served immediately to maintain its fresh and crunchy texture. However, if you prefer to let the flavors develop even more, cover the bowl and refrigerate for up to two hours before serving.
Enjoy this refreshing, savory, and slightly sweet salad as a light lunch, a side dish, or even a healthy dinner option. It’s packed with crunch, flavor, and nourishment, making it a perfect addition to your meal rotation!
Serving Suggestions:
Though this Asian Chicken Cranberry Salad is great on its own, here are some suggestions to balance up your dinner:
Present with a light soup, such as miso or vegetable, this salad would go really well.
Add a side of rice or noodles; a little jasmine rice or cold soba noodle makes a whole dinner.
Accompanied with fresh fruit, a side of orange slices or a few apple wedges accentuates the tastes of the salad.
Try matching this salad with a green tea, iced jasmine tea, sparkling water flavored with lemon and ginger.
Storage and Meal Prep Tips:
This salad is a great choice for meal prepping, as many ingredients hold up well in the fridge.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the greens may wilt if dressed, so it’s best to add the dressing right before serving.
Make-Ahead Tips: If you’re preparing this salad in advance, store the dressing separately. Assemble the greens, chicken, and veggies, then add the cranberries and nuts just before serving for maximum crunch and freshness.
Dressing Storage: The dressing will keep in a sealed jar in the refrigerator for up to a week. Just shake or stir before using, as the ingredients may separate over time.
Variations:
This versatile salad makes customizing based on taste or dietary restrictions simple. Here are some entertaining variants:
To preserve the protein while making the vegetarian-friendly chicken replacement crispy tofu or edamame, swap them.
If you enjoy heat, spice the dressing with a teaspoon of sriracha or a sprinkle of red pepper flakes.
To create a distinctive taste sensation, toss fresh orange slices, mandarin bits, or even chopped mango into the salad.
To make a noodle salad, toss cooked rice noodles or soba noodles—which will absorb the dressing and give a pleasing crunch.
Replace the dried cranberries with fresh pomegranate seeds, which have less sugar and provide a striking taste and colour contrast.
Conclusion:
On days when you want something light, vibrant, and filling, this Asian Chicken Cranberry Salad is a staple dinner. Every mouthful of the luscious chicken, fresh vegetables, and sweet-tart cranberries is a treat; the sesame ginger dressing ties everything together. This salad will brighten your table whether your menu is for a short family dinner or the weekly meal.
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!
