Name: Asian Chicken Cranberry Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 cups cooked chicken, shredded (preferably rotisserie chicken); 1/2 cup dried cranberries; 1 cup shredded cabbage; 1/2 cup shredded carrots; 1/4 cup thinly sliced green onions, plus extra for garnish; 1/4 cup chopped fresh cilantro; 1/4 cup sliced almonds; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1/2 tsp freshly grated ginger

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Introduction

This Asian Chicken Cranberry Salad is a delightful blend of fresh, crunchy, and sweet flavors that come together in minutes. Using simple pantry staples and a store-bought rotisserie chicken, it’s an easy yet impressive dish perfect for a quick lunch or light dinner.

A white bowl filled with a vibrant salad featuring three main layers: the bottom layer is made of mixed light green and white lettuce leaves, shredded into medium pieces; the middle layer has thin, orange carrot strips scattered throughout; the top layer displays shredded cooked chicken in light brown shades, dark red dried cranberries, sliced light beige almonds, and fresh green cilantro leaves spread evenly over the salad. The salad looks fresh and colorful, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works best)
1/2 cup dried cranberries
1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup thinly sliced green onions, plus extra for garnish
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp freshly grated ginger

Instructions

Step 1: In a large bowl, combine the shredded chicken, cabbage, carrots, dried cranberries, sliced green onions, and chopped cilantro. Toss gently to mix evenly.
Step 2: In a small bowl or jar, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger until the honey dissolves and dressing is well combined.
Step 3: Just before serving, pour the dressing over the salad and toss gently to coat all ingredients without wilting the vegetables.
Step 4: Sprinkle sliced almonds on top for a crunchy finish and garnish with extra green onions if desired. Serve immediately.

Tips & Variations

Substitute sliced almonds with toasted cashews or peanuts for a different crunchy texture.
Use pre-shredded coleslaw mix to save prep time and still get a nice blend of cabbage and carrots.
Add a pinch of red pepper flakes to the dressing for a slight kick of heat.
For a vegetarian version, replace chicken with firm tofu or chickpeas.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss with dressing and almonds just before serving to keep the salad crisp and crunchy. Leftovers can be enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a colorful chicken salad is shown on a white marbled surface near a window. The salad has a base of shredded pale chicken and light green cabbage mixed with thin bright orange carrot sticks and bits of purple cabbage. On top, there are dark red dried cranberries and sliced almonds adding texture and color. Fresh green cilantro leaves are scattered across the salad giving a fresh look. The salad looks creamy and well mixed with a shiny dressing coating the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are much more tart and watery than dried, so they are not recommended as a direct substitute. If you want a similar burst of sweetness and chewiness, stick with dried cranberries or try chopped dried cherries.

Is this salad suitable for meal prep?

Yes, it’s great for meal prep as long as you keep the dressing and almonds separate until you are ready to eat. This helps maintain the crispness of the vegetables and the crunchiness of the nuts.