Asian Chicken Cranberry Salad Recipe
Asian Chicken Cranberry Salad is the kind of dish you’ll want to make again and again: a delightful mix of savory chicken, crunchy vegetables, sweet dried cranberries, and a zingy Asian-inspired dressing that ties it all together. It’s refreshing and satisfying, making it a showstopper for potlucks, weeknight dinners, or even a simple desk lunch. The blend of textures and flavors in this salad will have you coming back for seconds (and maybe even thirds)!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Asian Chicken Cranberry Salad is in its simplicity—each ingredient offers a unique pop of flavor, color, and crunch that makes every bite interesting. Here’s why these components are essential to creating the perfect salad.
- Cooked and shredded chicken breast (2 cups): Use rotisserie, poached, or grilled chicken for a hearty protein base that soaks up the vibrant dressing.
- Chopped romaine lettuce (4 cups): Crisp romaine creates a sturdy, refreshing foundation that holds up beautifully to the other mix-ins.
- Shredded red cabbage (1 cup): Adds a pop of deep purple color and a lovely, earthy crunch.
- Shredded carrots (1 cup): For natural sweetness and a bright contrast that shines through in every bite.
- Dried cranberries (1/2 cup): Their chewy texture and sweet-tart flavor are what make this salad extra special.
- Sliced green onions (1/4 cup): A mild bite that brings subtle oniony freshness without overpowering.
- Chopped cilantro (1/4 cup): Lively herbal notes infuse every forkful with a distinctly fresh, “green” flavor.
- Crunchy chow mein noodles (1/2 cup): They add an irresistible crunch and a cozy, nostalgic touch.
- Slivered almonds (1/4 cup): Lightly toast them for even more nutty flavor and an extra-crispy element.
- Sesame seeds (1 tablespoon): Just a sprinkle enhances the salad’s toasty aroma and gives a subtle pop in every bite.
- Rice vinegar (1/4 cup): Bright and slightly tangy, rice vinegar forms the tangy backbone of the dressing.
- Low-sodium soy sauce (2 tablespoons): Umami depth with just the right saltiness—make sure to use low-sodium so it’s not overpowering.
- Honey (1 tablespoon): Balances the punchy flavors and adds a mellow touch of sweetness.
- Sesame oil (1 tablespoon): This aromatic oil is key for nutty flavor and an authentic Asian flair.
- Olive oil (1 tablespoon): Smooths out the dressing and helps everything blend together.
- Fresh ginger, grated (1 teaspoon): Zesty and warming, fresh ginger enlivens the whole salad.
- Minced garlic (1 clove): Raw garlic gives the dressing a punch you’ll appreciate.
- Salt and pepper to taste: A finishing touch to round out the flavors—taste as you go!
How to Make Asian Chicken Cranberry Salad
Step 1: Toss Together the Salad Base
Grab your largest mixing bowl and fill it with the chopped romaine lettuce, shredded red cabbage, shredded carrots, sliced green onions, chopped cilantro, and the cooked, shredded chicken. Using clean hands or salad tongs, toss everything together until each ingredient is evenly distributed. This combination will give your Asian Chicken Cranberry Salad a vibrant base bubbling with crunch and freshness.
Step 2: Whisk Up the Dressing
In a smaller bowl, whisk together rice vinegar, low-sodium soy sauce, honey, sesame oil, olive oil, grated fresh ginger, and minced garlic. Season with a pinch of salt and pepper, tasting and adjusting as needed. The goal is a harmonious, it’s-so-good-you’ll-want-to-drink-it dressing that brings together sweet, tangy, and savory elements in perfect balance.
Step 3: Dress and Toss
Pour the dressing all over your salad base. Using those trusty tongs, toss everything thoroughly but gently so the veggies stay crisp and the chicken gets well coated. This coating step is when the flavors begin to come alive as the dressing seeps into each layer.
Step 4: Add the Crunchy Mix-Ins
Just before serving, top your salad with dried cranberries, crunchy chow mein noodles, slivered almonds, and a generous sprinkle of sesame seeds. Give the salad one final gentle toss to distribute these add-ins, as you want to keep their textures at their very best right up until you serve. The result is a true Asian Chicken Cranberry Salad masterpiece, bursting with color and crunch.
How to Serve Asian Chicken Cranberry Salad
Garnishes
A simple final flourish can take your Asian Chicken Cranberry Salad to the next level—think extra sesame seeds, a few sprigs of cilantro, or even thinly sliced red chili for an added pop of color and zip. Don’t forget a fresh crack of black pepper and a scatter of additional almonds if you love extra crunch.
Side Dishes
Pair your salad with a bowl of miso soup, steamed dumplings, or a light fruit salad for a well-rounded meal. The crisp, savory notes of this salad stand up well to steamed rice or even a few vegetable spring rolls. It’s versatile enough to either shine as the main event or play a delicious supporting role alongside other Asian-inspired favorites.
Creative Ways to Present
Want to impress? Serve Asian Chicken Cranberry Salad in lettuce cups for a fun, handheld appetizer. Pile it high on a bed of chilled soba noodles for a heartier meal, or scoop it into mason jars for picnic-ready salads you can take on the go. For a party, offer individual portions in small bowls and top with extra chow mein noodles.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the Asian Chicken Cranberry Salad in an airtight container and refrigerate promptly. To keep everything crisp, store crunchy toppings like chow mein noodles and almonds in a separate container and add them just before serving. The salad will stay fresh and tasty for up to 2 days, though it’s best enjoyed soon after making.
Freezing
While most salads don’t fare well in the freezer, you can freeze shredded chicken in advance to speed up your assembly time. However, the fresh veggies and dressing are best made and enjoyed fresh for optimal texture and flavor in your Asian Chicken Cranberry Salad.
Reheating
This salad is made to be enjoyed cold or chilled, so there’s no reheating required. If you do want to refresh it after setting in the refrigerator, give everything a quick toss and add a splash of extra dressing and fresh crunchy toppings to wake up the flavors.
FAQs
Can I make Asian Chicken Cranberry Salad in advance?
Absolutely! You can chop and prepare all your vegetables and make the dressing a day ahead. Store them separately in the fridge, then assemble just before serving to keep the salad crisp and vibrant.
What can I use instead of chicken?
Feel free to swap in shredded rotisserie turkey, tofu, cooked shrimp, or even roasted chickpeas for a vegetarian version. Each option gives a slightly different texture, but all taste fantastic with the flavorful dressing and crunchy add-ins.
How do I make this gluten-free?
To make your Asian Chicken Cranberry Salad gluten-free, use tamari instead of soy sauce and choose gluten-free chow mein noodles, or simply leave them out and add more almonds for crunch.
Can I add other veggies?
Definitely! This salad is versatile—thinly sliced bell peppers, snap peas, cucumber, or edamame all make delicious additions. Just keep the overall balance of crunchy, sweet, and savory in mind.
Is the dressing spicy?
The standard dressing for Asian Chicken Cranberry Salad is more tangy and savory than spicy. However, you can add a little freshly grated chili, sriracha, or red pepper flakes if you want to turn up the heat.
Final Thoughts
There’s something incredibly satisfying about tossing together a big, beautiful bowl of Asian Chicken Cranberry Salad and sharing it with people you love. This is the kind of recipe that delights eyes, tastebuds, and appetites all at once—so don’t wait, grab your ingredients and dive into this vibrant, crave-worthy favorite!
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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, perfect for a quick and healthy meal. Tender shredded chicken, crisp vegetables, sweet cranberries, crunchy almonds, and chow mein noodles, all tossed in a tangy Asian-inspired dressing.
Ingredients
Salad:
- 2 cups cooked and shredded chicken breast
- 4 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- 1 cup shredded carrots
Dressing:
- 1/2 cup dried cranberries
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/2 cup crunchy chow mein noodles
- 1/4 cup slivered almonds
- 1 tablespoon sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare Salad: In a large mixing bowl, combine romaine lettuce, red cabbage, shredded carrots, green onions, cilantro, and chicken.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, salt, and pepper until well combined.
- Toss Salad: Pour the dressing over the salad and toss to combine.
- Add Toppings: Before serving, add dried cranberries, chow mein noodles, almonds, and sesame seeds. Toss lightly.
- Serve: Enjoy immediately!
Notes
- For extra crunch, refrigerate the salad for 15 minutes before serving.
- You can substitute rotisserie chicken or grilled chicken for added flavor.
- Toast the almonds before adding for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 11g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
