There’s just something irresistible about Asian Chicken Cranberry Salad — the medley of fresh crunch, tender chicken, tangy-sweet cranberries, and a bright, umami-kissed dressing is everything I want in a hearty, healthy salad. This dish manages to hit all the marks: it’s satisfying, bursting with texture, and gorgeous enough to steal the spotlight at any potluck or weeknight dinner. Whether you’re craving something light yet filling, looking for a meal-prep superstar, or simply want to shake up your salad routine, this is the recipe you’ll find yourself coming back to again and again.

Asian Chicken Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Asian Chicken Cranberry Salad is chosen for maximum flavor, color, and crunch. While the list looks simple, don’t underestimate the magic that happens when these essentials come together—every bite is layered and memorable.

Cooked chicken breast (3 cups, shredded or chopped): Rotisserie chicken works wonders for ease, and it provides a protein-packed base that soaks up the dressing.
Shredded green cabbage or coleslaw mix (4 cups): This is where that signature, satisfying crunch comes from—plus lots of fiber and freshness.
Shredded carrots (1 cup): Think sweet, earthy pop of color alongside a crisp bite.
Sliced green onions (1/2 cup): These add a mild oniony bite and pretty flecks of green throughout the salad.
Dried cranberries (1/2 cup): Tart, chewy, and slightly sweet, these bring such a fun contrast to the savory notes in the salad.
Sliced almonds (1/4 cup): Nutty, toasty flavor meets satisfying crunch—try toasting them for even more depth.
Crunchy chow mein noodles (1/2 cup): Add these just before serving for unbeatable crunch and a playful, nostalgic nod to classic Asian salads.
Sesame seeds (1 tbsp, optional): Sprinkle for a subtle richness and polished finishing touch.

Rice vinegar (1/4 cup): This gives the dressing its tang and balances out the sweetness.
Soy sauce (2 tbsp): Delivers the savory umami notes that keep each bite interesting.
Honey (2 tbsp): Brings just enough natural sweetness to tie it all together.
Sesame oil (1 tbsp): Infuses the salad with unmistakable Asian flair and fragrant aroma.
Vegetable oil (1/4 cup): Helps soften the acidity of the vinegar and ensures the dressing is silky and cohesive.
Grated fresh ginger (1 tsp): Zingy, bright, and lively—fresh ginger totally wakes up the flavor.
Garlic, minced (1 clove): Gives the dressing its signature punch and savory complexity.
Salt and pepper to taste: Don’t skip this last step; it makes all the flavors sing.

How to Make Asian Chicken Cranberry Salad

Step 1: Whisk Together the Dressing

Start off by combining the rice vinegar, soy sauce, honey, sesame oil, vegetable oil, grated fresh ginger, and minced garlic in a small bowl or jar. Whisk everything together vigorously (or shake if you’re using a jar) until the dressing is well combined and slightly emulsified. Taste and adjust with salt and pepper—you want a balance of tangy, sweet, and savory that pops.

Step 2: Toss the Salad Base

In a large mixing bowl, bring together the shredded chicken, green cabbage or coleslaw mix, carrots, green onions, dried cranberries, and sliced almonds. This is where all the textures and colors come together. Pour the dressing over the salad, making sure to toss everything gently yet thoroughly so that each ingredient is nicely coated and nothing is left dry.

Step 3: Add the Crunchy Toppings

Just before you’re ready to serve, sprinkle the top of your salad with the crunchy chow mein noodles and, if using, sesame seeds. This last-minute addition preserves their crispness and ensures every bite has that crave-worthy contrast in texture.

Step 4: Chill or Serve Immediately

You can serve Asian Chicken Cranberry Salad right away at room temperature if you’re in a hurry, but letting it chill for 20-30 minutes really allows the flavors to meld. The dressing soaks deliciously into the chicken and veggies, making every bite even more flavorful.

How to Serve Asian Chicken Cranberry Salad

Garnishes

A sprinkle of extra green onions, more sliced almonds, or a fresh scattering of cilantro leaves can take this salad from pretty to show-stopping. If you love spice, a few red chili flakes work beautifully, too. For a restaurant-worthy finish, don’t skip the sesame seeds—they’re subtle yet add so much depth.

Side Dishes

Since Asian Chicken Cranberry Salad is hearty on its own, simple sides work best. Think a bowl of miso soup, some steamed jasmine rice, or crispy vegetable spring rolls. For a lighter touch, pair with a refreshing fruit platter or a pot of green tea for a naturally sweet balance.

Creative Ways to Present

Try serving the salad inside butter lettuce cups for an interactive appetizer, or pile it high on crostini for easy hand-held bites at a party. For meal prepping, divide the salad into mason jars (with the dressing at the bottom), then give it a shake before eating for a perfectly layered lunch on the go!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Asian Chicken Cranberry Salad (lucky you!), simply transfer it to an airtight container and store in the refrigerator. It’ll keep well for up to three days, though the chow mein noodles should be added fresh for best crunch. The flavors actually intensify as it sits, making leftovers a treat.

Freezing

Freezing isn’t recommended for Asian Chicken Cranberry Salad, as cabbage and carrots can turn watery and limp upon thawing. The crunchy toppings lose their texture, too. For best results, enjoy this salad fresh or refrigerated.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you’ve chilled it and prefer a bit less chill, just let it sit out on the counter for 15-20 minutes before serving.

FAQs

Can I use rotisserie chicken for this salad?

Absolutely! Rotisserie chicken is a huge time-saver and delivers tons of flavor. Just shred or chop it and toss it in—this makes the Asian Chicken Cranberry Salad even quicker to prepare.

Are there substitutions for cranberries if I don’t have them?

Definitely—try dried cherries, raisins, or chopped dried apricots for a similar sweet-tart accent. Each brings its own unique twist to the salad, so get creative with what you love!

What if I need this salad gluten-free?

Use gluten-free soy sauce (like tamari) and make sure your chow mein noodles are gluten-free, or skip them entirely and use crunchy rice noodles or more almonds for added crunch.

Can I add extra vegetables?

Of course! Sliced bell peppers, snap peas, or edamame are all tasty and colorful additions to Asian Chicken Cranberry Salad. Mandarin orange segments work beautifully, too.

How far ahead can I make the dressing?

The dressing can be made up to a week ahead and stored in the fridge—just give it a good shake or whisk before drizzling it over your Asian Chicken Cranberry Salad to ensure all the flavors are blended nicely.

Final Thoughts

If you’re looking for a salad that’s lively, nourishing, and always a hit with a crowd, make sure to give Asian Chicken Cranberry Salad a spot in your meal rotation. Its vibrant crunch and sweet-savory harmony will have everyone going back for seconds. Enjoy experimenting and making it your own—you’re truly in for a treat!

Asian Chicken Cranberry Salad Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Asian Chicken Cranberry Salad is a delightful mix of tender chicken, crisp cabbage, sweet cranberries, and crunchy almonds, all tossed in a flavorful dressing. It’s a perfect blend of savory and sweet, making it a refreshing and satisfying salad option.

Ingredients

Scale

Main Salad Ingredients:

3 cups cooked chicken breast, shredded or chopped
4 cups shredded green cabbage or coleslaw mix
1 cup shredded carrots
1/2 cup sliced green onions

Add-Ins:

1/2 cup dried cranberries
1/4 cup sliced almonds
1/2 cup crunchy chow mein noodles
1 tbsp sesame seeds (optional)

For the Dressing:

1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp honey
1 tbsp sesame oil
1/4 cup vegetable oil
1 tsp grated fresh ginger
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Prepare the Dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, vegetable oil, ginger, garlic, salt, and pepper until well combined.
Assemble the Salad: In a large bowl, combine the cooked chicken, cabbage, carrots, green onions, dried cranberries, and sliced almonds. Pour the dressing over the salad and toss to coat evenly.
Finish and Serve: Just before serving, top with crunchy chow mein noodles and sesame seeds if using. Serve chilled or at room temperature.