If you’re looking for a vibrant, crave-worthy salad that’s both nourishing and bursting with flavor, you’ve just found your new favorite: this Asian Chicken Cranberry Salad. It artfully combines juicy shredded chicken, crisp vegetables, toasted almonds, sweet-tart dried cranberries, and a silky sesame-soy dressing, all crowned with a mound of crunchy chow mein noodles. It’s a feast for the eyes and a celebration of textures that will make every forkful a total delight. Whether you serve it up for a quick lunch, a lovely dinner, or as a standout dish at a gathering, this salad is your ticket to a colorful, healthy, and super satisfying meal.
Ingredients You’ll Need
Every component in this Asian Chicken Cranberry Salad serves a special purpose—bringing flavor, color, or irresistible crunch to the bowl. The best part? The ingredients are simple yet each one packs a punch, making this salad both fast and unforgettable.
- Cooked, shredded chicken (2 cups): Rotisserie chicken is a time-saver and delivers juicy, flavorful protein, but any cooked chicken works great.
- Mixed greens or shredded romaine (4 cups): These form the crisp, refreshing base; mix it up with what’s in season or your favorite lettuce blend.
- Shredded cabbage (1 cup): Adds bright color and a hearty crunch; both green and red cabbage bring something special to the bowl.
- Shredded carrots (1/2 cup): Their natural sweetness and vibrant orange hue liven up every bite.
- Dried cranberries (1/3 cup): These sweet-tart gems are the unexpected pop that sets this salad apart.
- Sliced almonds (1/3 cup): Toasted or raw, they give a wholesome crunch and a subtle nuttiness; swap with cashews or sunflower seeds if needed.
- Green onions, thinly sliced (2): For a gentle, zingy bite that makes the veggies sing.
- Crunchy chow mein noodles (1/2 cup, optional): Pure fun—add just before serving for the ultimate crispy finish.
- Rice vinegar (1/4 cup): Brings brightness to the dressing, tying everything together with tangy zip.
- Soy sauce (2 tablespoons): Essential for that deep, savory umami note.
- Sesame oil (1 tablespoon): Instantly elevates the dressing with its toasty fragrance.
- Olive oil (1 tablespoon): Smooths out the flavors and brings the dressing together.
- Honey or maple syrup (1 tablespoon): Balances the vinaigrette with a hint of sweetness; use your favorite.
- Grated fresh ginger (1 teaspoon): A touch of zesty warmth that brightens the whole salad.
- Garlic, minced (1 clove): For subtle sharpness—don’t skip this!
- Salt and pepper: Season to your taste and bring out all the fresh flavors.
How to Make Asian Chicken Cranberry Salad
Step 1: Combine the Salad Ingredients
Grab your biggest, prettiest salad bowl and toss in the shredded chicken, mixed greens or romaine, crunchy cabbage, sweet carrots, dried cranberries, sliced almonds, and green onions. Gently use tongs or clean hands to mix—this helps distribute the pops of cranberry sweetness, nuts, and greens so you never get a boring bite.
Step 2: Whisk Up the Dressing
In a small bowl or a jar with a tight-fitting lid, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey or maple syrup, grated ginger, minced garlic, and a pinch each of salt and pepper. Give it a good whisk or shake until the ingredients are totally emulsified and you get a dreamy, fragrant dressing.
Step 3: Dress and Toss
Pour the dressing over your beautifully arranged salad ingredients. Toss the salad gently to coat everything evenly—the goal is for the dressing to touch every corner of your bowl, infusing each ingredient with flavor. If you’re prepping ahead, wait to add the dressing until just before serving.
Step 4: Add the Final Crunch
Just before you’re ready to serve, sprinkle the crunchy chow mein noodles on top. This adds an irresistible crisp texture that takes this Asian Chicken Cranberry Salad to the next level.
How to Serve Asian Chicken Cranberry Salad
Garnishes
A few simple garnishes can elevate this salad from everyday to extraordinary. I love to finish mine with an extra sprinkle of sliced almonds or a handful of toasted sesame seeds. A scattering of fresh cilantro leaves or scallion tops adds a final touch of freshness and color, making the salad look as fabulous as it tastes.
Side Dishes
This salad is hearty and full of protein on its own, but it pairs beautifully with other Asian-inspired sides. Try it with a small bowl of miso soup, steamed edamame, or even crispy spring rolls for a more complete meal. If you’re planning a lunch spread, serve some sliced fruit like oranges or pineapple alongside for a fun, sweet contrast.
Creative Ways to Present
For a dinner party or potluck, serve the salad on a large platter layered with extra greens and a lemon wedge garnish for color. For meal prep, divide the Asian Chicken Cranberry Salad into mason jars, keeping the dressing at the bottom—just shake and eat! Or, make lettuce wraps by spooning the mixture into large butter lettuce leaves for a hand-held option that guests or kids will love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the salad (without chow mein noodles or garnishes) to an airtight container and store in the fridge for up to three days. Keep the dressing separate if you haven’t tossed the whole batch, to ensure the greens stay crisp and not soggy.
Freezing
Freezing isn’t recommended for this salad, as the fresh vegetables and greens won’t hold their texture after thawing. However, you can freeze cooked shredded chicken on its own and have it ready to make a fresh Asian Chicken Cranberry Salad anytime you crave it.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so no reheating required! If you want to bring some warmth, you could briefly microwave the chicken before tossing it into your greens, but make sure everything else stays crisp and fresh.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works perfectly in this Asian Chicken Cranberry Salad, especially after holiday dinners. It’s a delicious way to reinvent your leftovers and keep things feeling fresh and light.
What can I use in place of almonds for a nut-free option?
If you need a nut-free version, swap sliced almonds for roasted sunflower seeds or pumpkin seeds. They’ll still deliver that satisfying crunch and a subtle toasty flavor.
Is there a way to make this salad vegetarian?
Yes! Leave out the chicken and replace it with shelled edamame, crispy tofu cubes, or even extra shredded veggies for a hearty, protein-packed vegetarian twist that still offers amazing flavor and texture.
How can I meal prep this salad?
To meal prep Asian Chicken Cranberry Salad, portion the salad base and chicken into individual containers, packing the dressing and noodles separately. Add the dressing and noodles just before eating for maximum crunch and freshness every time.
Can I add extra toppings or mix-ins?
Go for it! Mandarin orange segments, avocado slices, or chopped snap peas make wonderful additions. This salad is hugely versatile, so feel free to get creative and tailor it to your tastes and what’s in your fridge.
Final Thoughts
If you’re dreaming of a salad that’s anything but ordinary, give this Asian Chicken Cranberry Salad a try. With its super fresh crunch, pops of sweet cranberry, and a savory sesame dressing, every bite tastes like a celebration. Gather your ingredients, toss it up, and enjoy a bowlful of flavor that’s sure to become a regular at your table!
Print
Asian Chicken Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Asian Chicken Cranberry Salad is a colorful and flavorful dish that combines tender shredded chicken with crisp veggies, sweet cranberries, and crunchy almonds, all tossed in a zesty sesame dressing. Perfect for a light and satisfying meal!
Ingredients
Salad:
- 2 cups cooked, shredded chicken (rotisserie works well)
- 4 cups mixed greens or shredded romaine
- 1 cup shredded cabbage (green or red)
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 2 green onions, thinly sliced
- 1/2 cup crunchy chow mein noodles (optional)
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the shredded chicken, mixed greens, cabbage, carrots, cranberries, almonds, and green onions. Toss gently to mix.
- Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss until evenly coated. Top with chow mein noodles just before serving for extra crunch. Serve immediately.
Notes
- You can substitute the almonds with cashews or sunflower seeds for a nut-free option.
- This salad is great for meal prep—store the dressing separately and toss just before serving.
- Add mandarin oranges or edamame for extra flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 10g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
