Bright, crunchy, and positively bursting with flavor, Asian Chicken Cranberry Salad is the kind of dish that always steals the spotlight at any gathering. Imagine juicy shredded chicken meeting crisp cabbage, jewel-toned cranberries, and the irresistible crunch of toasted almonds and wonton strips—all tied together with a zesty homemade sesame dressing. Whether you’re serving it for lunch, a light dinner, or your next potluck, this salad never fails to turn heads and win hearts.
Ingredients You’ll Need
What makes this Asian Chicken Cranberry Salad so special? It’s the harmony of straightforward ingredients coming together for textures and flavors that pop with every bite. Here’s what you’ll need, plus a few success tips for each one to guarantee salad bliss.
- Cooked Chicken (3 cups): Shredded or chopped rotisserie chicken works perfectly for speedy prep and juicy bites.
- Shredded Cabbage or Coleslaw Mix (4 cups): This forms the crisp, refreshing backbone—buy pre-shredded to keep things easy.
- Matchstick Carrots (1 cup): They lend natural sweetness and an inviting color; pre-cut carrots add convenience and crunch.
- Sliced Green Onions (1/2 cup): These contribute a mild zing and a burst of green to each forkful.
- Dried Cranberries (1/2 cup): Their sweet-tart notes add a pop of color and surprise chewiness.
- Sliced Almonds, Toasted (1/2 cup): Toasting brings out a deeper, nutty flavor and ups the crunch factor.
- Crispy Wonton Strips or Chow Mein Noodles (1/2 cup): Toss these in just before serving for maximum crunch and a fun topping.
- Sesame Seeds, Optional (1/4 cup): Sprinkle these on top for extra flavor and a beautiful finish.
- Rice Vinegar (1/4 cup): Delivers a tangy backbone to the dressing—look for unseasoned if possible.
- Soy Sauce (2 tablespoons): Provides savory depth and umami richness to the dressing.
- Sesame Oil (1 tablespoon): Just a splash gives an unmistakable toasted aroma and flavor—don’t skip it.
- Honey (2 tablespoons): Balances out the acidity and saltiness, giving the dressing a gentle touch of sweetness.
- Vegetable Oil (1/4 cup): Light and neutral—this helps emulsify and mellow the dressing.
- Grated Fresh Ginger (1 teaspoon): Just enough to brighten up every bite; fresh is best for zing.
- Garlic, Minced (1 clove): Adds a pungent kick—mince it very fine so it dissolves right in.
- Salt and Pepper to Taste: These simple seasonings let all the flavors shine.
How to Make Asian Chicken Cranberry Salad
Step 1: Prep All Your Salad Components
Begin by making sure all your ingredients are ready for assembly. If you haven’t already, shred or chop your cooked chicken and toast the almonds in a dry pan for a minute or two until fragrant. Prepping the veggies—cabbage, carrots, and green onions—ahead of time will make this step a breeze and keep your salad wonderfully crisp.
Step 2: Whisk Together the Dressing
In a small bowl or mason jar, whisk together rice vinegar, soy sauce, sesame oil, honey, vegetable oil, fresh ginger, minced garlic, and a pinch of salt and pepper. Taste and tweak as needed—a tad more honey for sweetness, a pinch more ginger for heat, or a sharper note of vinegar for tang.
Step 3: Toss Salad Ingredients Together
In a large salad or mixing bowl, combine the chicken, cabbage, carrots, green onions, dried cranberries, and toasted sliced almonds. Drizzle the entire bowl with your freshly whisked dressing. Toss everything gently but thoroughly, so that every morsel glistens and the flavors begin to mingle.
Step 4: Add Crunchy Toppings and Finish
Just before serving your Asian Chicken Cranberry Salad, sprinkle over the crispy wonton strips or chow mein noodles, and then scatter sesame seeds on top (if you’re using them). This last-minute add ensures you get that irresistible crunch that makes this salad downright addictive.
How to Serve Asian Chicken Cranberry Salad
Garnishes
Elevate your Asian Chicken Cranberry Salad by showering the top with extra green onions, a few more cranberries, or a flourish of additional toasted sesame seeds. Sometimes, a handful of fresh cilantro leaves or a thin slice of chili pepper can add welcome color and a whisper of heat.
Side Dishes
This vibrant salad is hearty enough to stand alone, but it’s also a fabulous partner to simple steamed jasmine rice, spicy edamame, or soft Asian-style rolls. Want to round out the meal? Pair it with a light miso soup or grilled skewers for a complete spread that feels restaurant-worthy.
Creative Ways to Present
Get playful with presentation by layering the salad in mason jars for a picnic, wrapping it in rice paper for handheld rolls, or serving it on butter lettuce leaves for a fresh, low-carb twist. It looks especially charming arranged on a platter with each topping in generous drifts on top, letting guests toss it tableside.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Asian Chicken Cranberry Salad (minus the crunchy noodles or wonton strips) into an airtight container and store in the refrigerator. It will keep beautifully for up to two days, though the flavors might intensify over time for an even bolder punch.
Freezing
Freezing isn’t recommended for this salad, as cabbage and carrots tend to lose their crispness once thawed. The chicken component can be frozen separately if desired, but the magic of this dish is in its fresh, lively crunch.
Reheating
No reheating needed here! In fact, Asian Chicken Cranberry Salad is at its best served chilled directly from the fridge, or at room temperature for maximum flavor. If the salad has sat a while, give it a quick toss and freshen up with a sprinkle of crispy toppings before serving.
FAQs
Can I make Asian Chicken Cranberry Salad ahead of time?
Absolutely! You can assemble the salad base and dressing up to a day in advance. Just wait to add the crispy toppings until just before serving so they stay nice and crunchy.
What chicken works best for this recipe?
Any cooked chicken works great—leftover grilled, poached, rotisserie, or even shredded baked chicken. For a more intense flavor, consider using a mixture of white and dark meat.
Is there a vegetarian option for Asian Chicken Cranberry Salad?
Yes! Swap in shelled edamame or cubes of baked tofu instead of chicken for a protein-packed vegetarian version that’s equally satisfying and flavorful.
How long does the homemade sesame dressing last?
The dressing keeps well, sealed in the fridge, for up to a week. Just give it a good shake or whisk before using, since some ingredients may settle over time.
Can I use another type Salad
Of course! Slivered almonds, cashews, or even sunflower seeds can all provide a delightful crunch and work well if you want to change things up. Toasting the nuts or seeds enhances their flavor remarkably.
Final Thoughts
If you’re ready for a salad that’s genuinely exciting—fresh, wholesome, and absolutely packed with flavor—give Asian Chicken Cranberry Salad a whirl. It’s one of those simple recipes that brings people back for seconds (and thirds), and it just might find a regular spot in your meal rotation. Give it a try and see how quickly it disappears!
Print
Asian Chicken Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, featuring tender chicken, crunchy cabbage, sweet cranberries, and toasty almonds, all tossed in a savory-sweet dressing. It’s perfect for a light lunch or a flavorful side dish.
Ingredients
Main Salad:
- 3 cups cooked chicken (shredded or chopped)
- 4 cups shredded cabbage or coleslaw mix
- 1 cup matchstick carrots
- ½ cup sliced green onions
- ½ cup dried cranberries
- ½ cup sliced almonds (toasted)
Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- ¼ cup vegetable oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Main Salad: In a large mixing bowl, combine the cooked chicken, shredded cabbage, carrots, green onions, dried cranberries, and toasted almonds.
- Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, vegetable oil, ginger, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and toss everything together until evenly coated. Just before serving, add the crispy wonton strips or chow mein noodles for crunch.
- Sprinkle with sesame seeds if using. Serve chilled or at room temperature.
Notes
- You can use rotisserie chicken for convenience.
- For a vegetarian version, swap the chicken for edamame or baked tofu.
- The salad can be made a few hours in advance—just add the crunchy toppings right before serving to keep them crisp.
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 10g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
