Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad takes me back to one of those busy afternoons when I needed something quick and light but still full of flavor. I had leftover grilled chicken in the fridge and a bag of coleslaw mix and instead of a boring repeat meal I decided to give it a fresh twist with a handful of dried cranberries toasted almonds and a drizzle of tangy sesame dressing.

I absolutely love the way this salad comes together it’s crunchy sweet savory and just a little bit unexpected. The cranberries give it a bright pop the almonds add a satisfying crunch and that grilled chicken ties it all together with that smoky depth. It’s one of those dishes I turn to again and again especially when I want something healthy but never boring.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Grilled chicken – Adds a smoky savory bite and boosts the protein.
• Cabbage mix – The crunchy base that holds up well with dressing.
• Shredded carrots – Bright and crisp they add color and texture.
• Dried cranberries – A sweet-tart pop that balances the savory notes.
• Sliced almonds – For a toasty nutty crunch in every bite.
• Green onions – A fresh sharp finish that adds brightness.
• Edamame – Optional but adds extra color protein and a little chew.
• Sesame ginger dressing – Brings it all together with a sweet and tangy kick.

Tools You’ll Need

• Large salad bowl – To toss all your ingredients easily and evenly.
• Cutting board & knife – For slicing chicken and green onions.
• Small skillet – If you want to toast your almonds fresh.
• Salad tongs – To mix and serve the salad without bruising the greens.

Instructions

Step 1:

I start by grilling or reheating my chicken if it’s already cooked. I like to slice it into thin strips so it’s easy to bite into when tossed with the salad.

Step 2:

In a large bowl I combine the cabbage mix shredded carrots dried cranberries green onions and edamame if I’m using it.

Step 3:

I toss in the sliced almonds – sometimes I toast them for a few minutes in a dry pan to bring out their flavor even more.

Step 4:

I layer the sliced grilled chicken on top of the salad then drizzle on my sesame ginger dressing. I like to start light and add more to taste.

Step 5:

Using tongs I give the salad a good toss so everything gets coated in the dressing. Then I serve it right away while it’s fresh and crunchy.

Tips

If you want to prep this ahead of time I recommend keeping the dressing separate until just before serving so the cabbage stays crisp. You can also swap out the chicken for tofu or shrimp if you’re looking for a variation. And if you like a little spice I sometimes sprinkle in a few chili flakes or use a spicy Asian dressing.

Ways to Serve

This salad is great as a stand-alone meal for lunch or a light dinner but I’ve also served it as a side with dumplings or spring rolls for an easy weeknight spread. For gatherings I’ll make a large platter version and let guests add their own dressing.

Frequently Asked Questions

Can I make Asian Chicken Cranberry Salad ahead of time?

Yes but keep the dressing separate until serving to avoid soggy greens.

Can I use rotisserie chicken in Asian Chicken Cranberry Salad?

Absolutely it’s a quick and easy shortcut that works perfectly.

What dressing goes best with Asian Chicken Cranberry Salad?

I love a sesame ginger dressing but peanut or soy-based vinaigrettes also pair well.

See You in the Kitchen

I hope you try this Asian Chicken Cranberry Salad – it’s one of my favorite healthy and flavorful meals that comes together in no time. Let me know how you customize it or if you add your own twist!

Happy Cooking!

Print