Asian Chicken Cranberry Salad Recipe
If you’re in the mood for something fresh, vibrant, and absolutely bursting with sweet-tangy flavor, this Asian Chicken Cranberry Salad will become your new obsession. Imagine crisp cabbage, tender chicken, juicy cranberries, toasted almonds, plus crunchy wonton strips, all tossed together in a zippy, homemade sesame dressing. Every bite is a delicious medley of textures and tastes, bringing together the best of Asian-inspired and classic comfort-food salads. Whether you’re meal prepping for the week, packing a lunch, or surprising your friends at a potluck, this salad never disappoints!
Ingredients You’ll Need
The secret to this knockout Asian Chicken Cranberry Salad is in the combination of simple, wholesome ingredients. Each one earns its place, contributing something unique—crunch, tenderness, color, or a pop of flavor—until you’re left with a salad that’s as gorgeous as it is satisfying.
- Chicken breast: Use cooked, shredded or chopped chicken for effortless protein and heartiness.
- Napa cabbage: Brings gentle crunch and a mild, slightly sweet flavor that’s perfect as a salad base.
- Red cabbage: Adds vibrant color and a firmer bite, plus a boost of antioxidants.
- Carrots: Shredded carrots bring natural sweetness and extra color for a gorgeous finish.
- Green onions: Sliced green onions add a subtle kick and freshness in every bite.
- Cilantro: A half-cup of chopped cilantro gives the salad a lively, herbaceous lift.
- Dried cranberries: Their sweet-tart chewiness is the flavor twist that keeps you coming back for more.
- Almonds: Sliced almonds, especially if lightly toasted, add nutty flavor and a satisfying crunch.
- Crispy wonton strips: Sprinkle these on right before serving to maintain their irresistible, golden crunch.
- Toasted sesame seeds (optional): A sprinkling of these will add a deep, toasty flavor and extra visual appeal.
- Rice vinegar: Provides the tangy backbone for your homemade Asian vinaigrette.
- Soy sauce: Just a splash gives depth of flavor and unmistakable umami.
- Sesame oil: Toasted sesame oil makes the dressing irresistibly nutty and aromatic.
- Honey: Balances out the vinegar and soy sauce with gentle sweetness.
- Lime juice: Adds bright acidity to wake up all the flavors.
- Garlic: Freshly minced for bold, zesty depth in the dressing.
- Fresh ginger: Grated ginger brings gentle heat and a signature zing.
- Vegetable oil: Lightens the dressing and allows it to coat every bit of salad goodness.
- Salt and pepper: Always finish to taste for perfectly balanced seasoning.
How to Make Asian Chicken Cranberry Salad
Step 1: Prep Your Salad Components
Start by shredding your cooked chicken breast, napa cabbage, red cabbage, and carrots. Slice up the green onions and chop the cilantro. If you’re toasting your almonds or sesame seeds, now’s the time—just a minute or two in a dry pan brings out their best flavor.
Step 2: Mix the Salad Base
In a large mixing bowl, combine the shredded chicken, napa cabbage, red cabbage, carrots, green onions, cilantro, dried cranberries, almonds, and sesame seeds if you’re using. Toss everything lightly so the ingredients are evenly distributed throughout the bowl.
Step 3: Whisk Up the Dressing
In a separate, smaller bowl, make your vinaigrette by whisking together the rice vinegar, soy sauce, toasted sesame oil, honey, lime juice, minced garlic, grated ginger, and vegetable oil. Taste, season with salt and pepper, and adjust the flavors to your liking—you want a nicely balanced, tangy-sweet dressing.
Step 4: Dress and Toss
Pour the dressing over the salad base and toss everything together until all the cabbage and chicken is thoroughly coated with the flavorful vinaigrette. Take a moment to inhale that amazing aroma—it’s irresistible!
Step 5: Top and Serve
Just before serving, toss in the crispy wonton strips (so they stay super crunchy) and maybe an extra sprinkle of almonds or sesame seeds. Give it one last gentle toss and get ready to enjoy an unbeatable medley of flavors and textures.
How to Serve Asian Chicken Cranberry Salad
Garnishes
For the perfect finishing touch, sprinkle extra toasted sesame seeds, a handful of fresh cilantro, or a few more sliced green onions over the top. These garnishes bring even more color and a burst of freshness that elevates your Asian Chicken Cranberry Salad from everyday to extraordinary.
Side Dishes
This salad is fantastic on its own, but if you’re looking to round out the meal, try pairing it with a bowl of miso soup, fresh spring rolls, or a side of steamed jasmine rice. The lightness of these sides complements the crunchy, hearty salad beautifully without overpowering it.
Creative Ways to Present
Serve your Asian Chicken Cranberry Salad in a large, shallow platter to really show off its colors, or spoon it into individual lettuce cups for a fun, appetizer-friendly twist. You can even layer it into mason jars for an adorable (and portable) picnic or lunch presentation!
Make Ahead and Storage
Storing Leftovers
If you have leftover Asian Chicken Cranberry Salad, pop it in an airtight container and refrigerate it. To keep everything crisp, store the dressing and crispy wonton strips separately and toss together just before eating. The salad base will stay fresh for up to 2 days this way, making it perfect for meal prep.
Freezing
While the salad base ingredients don’t freeze well due to their high water content, you can freeze portions of cooked chicken to streamline future salad prep. For best results, always assemble from fresh veggies before serving rather than freezing the entire salad mix.
Reheating
This Asian Chicken Cranberry Salad is best enjoyed chilled or at room temperature, so no need to reheat! If you’re using pre-cooked chicken that’s been refrigerated, you can let it sit out for a few minutes before mixing it in to take the chill off.
FAQs
Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely! Rotisserie chicken adds an extra layer of savory flavor, and it’s a great time-saver, too. Just shred or chop it up and toss it in—perfect for those busy days.
What can I substitute for wonton strips?
If you don’t have wonton strips, try topping your salad with crispy ramen noodles or homemade toasted pita chips for that essential crunch. Even crunchy chow mein noodles work deliciously well!
Is there a way to make this salad vegetarian?
Yes! Swap out the chicken for cubed or shredded extra-firm tofu, or bulk it up with shelled edamame and extra veggies. It’ll still be beautifully satisfying and packed with flavor.
How far in advance can I make Asian Chicken Cranberry Salad?
You can prep all the ingredients up to 2 days in advance, but for the freshest results, wait to add the dressing and wonton strips until just before serving. Store everything separately and toss together when you’re ready to eat.
What other add-ins go well with this salad?
If you want to mix things up, try adding mandarin orange segments, edamame, shredded bell pepper, or even thinly sliced snap peas. The beauty of Asian Chicken Cranberry Salad is how customizable it is—feel free to make it your own!
Final Thoughts
I can’t wait for you to dig into this delightful, vibrant Asian Chicken Cranberry Salad. It’s a true crowd-pleaser, endlessly adaptable, and totally crave-worthy. Give it a try—your taste buds will thank you!
Print
Asian Chicken Cranberry Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, featuring tender chicken, crunchy veggies, sweet cranberries, and a tangy dressing. It’s perfect for a light and satisfying meal.
Ingredients
Salad:
- 3 cups cooked chicken breast, shredded or chopped
- 4 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup chopped cilantro
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup crispy wonton strips
- 1/4 cup toasted sesame seeds (optional)
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/3 cup vegetable oil
- Salt and pepper to taste
Instructions
- Prepare Salad: In a large mixing bowl, combine chicken, napa cabbage, red cabbage, carrots, green onions, cilantro, cranberries, almonds, and sesame seeds.
- Make Dressing: Whisk together rice vinegar, soy sauce, sesame oil, honey, lime juice, garlic, ginger, and vegetable oil in a separate bowl.
- Combine: Season dressing, then pour over salad and toss to coat evenly.
- Serve: Top with wonton strips just before serving for a crispy finish.
Notes
- For added protein, consider using rotisserie or grilled chicken.
- Enhance with mandarin orange segments or edamame.
- Perfect for meal prep; store dressing and wonton strips separately until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 14g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg
