Introduction

Hey there, friend! Do you ever crave a salad that’s more than just… well, lettuce? A salad that’s packed with flavor, exciting textures, and leaves you feeling happy and satisfied? Me too! This Asian Chicken Cranberry Salad is exactly that kind of magic. It reminds me of those amazing deli salads you grab for a special lunch, but guess what? It’s SO easy to whip up right in your own kitchen. Whether you need a quick weeknight dinner, a healthy lunch prep, or something fabulous to bring to a potluck, this recipe has got your back. It’s the perfect mix of savory chicken, crisp veggies, sweet cranberries, crunchy nuts, all coated in a tangy, irresistible Asian-inspired dressing. Trust me, once you try this, you’ll be making it on repeat!

Why You’ll Love This Recipe

Fast: Comes together in minutes, especially if you have cooked chicken ready!
Easy: Simple steps, perfect for beginners or busy bees.
Giftable: Makes a fantastic dish to share at gatherings or pack for a friend.
Crowd-pleasing: Seriously, everyone loves this combination of flavors and textures.

Ingredients

Gather ’round, let’s look at the goodies you’ll need to make this spectacular salad!

2 cups cooked chicken, shredded or diced: This is your protein powerhouse! Rotisserie chicken from the grocery store is my absolute favorite shortcut here, but any leftover cooked chicken works beautifully. Just make sure it’s nice and tender.
4 cups mixed greens (such as spinach, arugula, and romaine): The fresh base of our salad. Grab your favorite blend! I love how a mix gives you different textures and slight peppery notes.
1 cup shredded carrots: Adds sweetness and lovely color. Pre-shredded from the bag is a total time-saver!
1 cup red cabbage, thinly sliced: This is where you get that amazing crunch and vibrant purple pop. Slice it super thin for the best texture.
1/2 cup dried cranberries: Little jewels of sweet and chewy goodness! They pair wonderfully with the savory dressing and chicken.
1/2 cup sliced almonds or chopped peanuts: Hello, crunch factor! Almonds give it a delicate crisp, while peanuts lean into the Asian flavors. Choose your adventure!
1/4 cup green onions, chopped: A little bite and freshness. Don’t skip these green beauties!

For the Dreamy Dressing:

1/4 cup soy sauce: The salty, umami base. Use low-sodium if you prefer!
2 tablespoons rice vinegar: Adds that essential tang to brighten everything up.
1 tablespoon sesame oil: Brings that signature nutty, aromatic Asian flavor. A little goes a long way!
1 tablespoon honey or maple syrup: For just a touch of sweetness to balance the salty and tangy notes. Honey is classic, maple is great if you need it vegan.
1 teaspoon fresh ginger, grated: Oh, the zing! Fresh ginger makes a huge difference. Grate it finely.
1 clove garlic, minced: Because garlic makes everything better, right?
Salt and pepper to taste: Just a pinch to finish it off.

How to Make It

Alright, let’s get this deliciousness together! It’s really as easy as 1-2-3… and 4!

Whip Up the Dressing: First things first, let’s make that incredible dressing. Grab a small bowl or a jar with a lid. Measure out your soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic. Add a pinch of salt and pepper. Now, whisk it all together until it’s beautifully combined. If you’re using a jar, just pop the lid on tight and give it a good shake! Set this aside for a moment. I like to give mine a little taste here to see if it needs a tiny bit more sweetness or tang, but the recipe amounts are usually spot on!
Combine the Salad Stars: Get out your biggest mixing bowl. Seriously, use one that seems almost too big – it makes tossing so much easier! Add in your cooked chicken, mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, sliced almonds (or peanuts), and chopped green onions. Look at all those gorgeous colors!
Add the Magic Dressing: Now, grab that bowl or jar of dressing you just made. Give it another quick whisk or shake just in case anything settled. Pour the prepared dressing evenly over the ingredients in the large bowl.
Toss Gently: This is the fun part! Using salad tongs or two large spoons, gently toss everything together. Make sure every piece of chicken, every leaf of lettuce, and every cranberry gets coated in that delicious dressing. You want everything to be evenly distributed. Toss just until combined, no need to overdo it!

And that’s it! Your beautiful, flavorful Asian Chicken Cranberry Salad is ready to be devoured. Serve it up right away and enjoy every bite!

Substitutions & Additions

One of the best things about salads is how flexible they are! Feel free to play around and make this recipe your own:

Protein Swap: Not feeling chicken? You can easily substitute with cooked shrimp, pan-fried tofu, or even chickpeas for a vegetarian version.
Nut-Free: If you have nut allergies, simply omit the almonds/peanuts and add crunchy seeds like sunflower seeds or pumpkin seeds, or even crispy fried onions for crunch!
Add More Veggies: Sliced bell peppers (red or yellow), edamame, snap peas, or even mandarin orange segments would be delicious additions.
Different Dried Fruit: Dried cherries or even raisins could stand in for the cranberries if that’s what you have on hand.
Extra Crunch: Toss in some crispy wonton strips or chow mein noodles right before serving for an extra layer of texture.
Spicy Kick: Add a pinch of red pepper flakes to the dressing for a little heat.

Tips for Success

A few little pointers to make sure your salad is absolutely perfect every time:

Don’t Dress Too Early: This is the golden rule of salads! Only add the dressing right before you’re ready to serve. Dressing the salad too far in advance will make the greens wilt and the nuts/cabbage lose their crispness.
Prep Ahead: You can shred your chicken, chop all your veggies, and make the dressing a day or two in advance. Store everything separately in the fridge. When you’re ready to eat, just combine and toss!
Chill Your Ingredients: A cold salad is a refreshing salad! Make sure your chicken is chilled and your greens are crisp and cold.
Taste the Dressing: Before pouring it over the salad, give the dressing a quick taste. Does it need a little more sweet, tangy, or salty? Adjust to your preference!

How to Store It

If you happen to have leftovers (though I doubt you will!), or if you’re prepping ahead:

Undressed Salad: Keep the salad components (chicken, greens, veggies, cranberries, nuts) stored separately from the dressing in airtight containers in the refrigerator. The veggies and chicken should last 3-4 days, while the nuts and cranberries are pantry stable until added.
Dressing: The dressing can be stored in an airtight container or jar in the fridge for up to a week or two.
Dressed Salad: Once the salad is dressed, it’s best eaten right away. The greens will start to wilt fairly quickly. If you have dressed leftovers, they’ll still be okay to eat the next day, but they won’t have the same crisp texture.

FAQs

Got questions? I’ve got answers!

Can I use pre-cooked chicken strips from the store?

Absolutely! As long as the chicken is fully cooked and cooled, it will work perfectly. Shredded or diced pieces are ideal.

Is this salad spicy?

No, as written, the recipe is not spicy. The ginger adds a lovely warmth and zing, but no heat. If you like spice, feel free to add red pepper flakes!

Can I add other vegetables?

Yes, please do! This salad is very forgiving. Sliced cucumbers, bell peppers, snap peas, or edamame would all be delicious additions.

How far in advance can I make the dressing?

You can make the dressing up to a week or two in advance and keep it stored in an airtight container in the refrigerator. Just give it a good shake or whisk before using.

Addictive Asian Chicken Cranberry Salad

This Asian Chicken Cranberry Salad is packed with flavor, exciting textures, and leaves you feeling happy and satisfied. It's easy to whip up and perfect for a quick weeknight dinner, a healthy lunch prep, or a potluck. It features savory chicken, crisp veggies, sweet cranberries, crunchy nuts, all coated in a tangy, irresistible Asian-inspired dressing.

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Equipment

Small bowl or a jar with a lid
Biggest mixing bowl
Salad tongs
Large spoons

Ingredients

Salad Ingredients

2 cups cooked chicken shredded or diced
4 cups mixed greens such as spinach, arugula, and romaine
1 cup shredded carrots
1 cup red cabbage thinly sliced
0.5 cup dried cranberries
0.5 cup sliced almonds or chopped peanuts
0.25 cup green onions chopped

Dreamy Dressing

0.25 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon fresh ginger grated
1 clove garlic minced
Salt to taste
pepper to taste

Instructions

Whip Up the Dressing: Grab a small bowl or a jar with a lid. Measure out your soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic. Add a pinch of salt and pepper. Now, whisk it all together until it's beautifully combined. If you're using a jar, just pop the lid on tight and give it a good shake! Set this aside for a moment.
Combine the Salad Stars: Get out your biggest mixing bowl. Add in your cooked chicken, mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, sliced almonds (or peanuts), and chopped green onions.
Add the Magic Dressing: Grab that bowl or jar of dressing you just made. Give it another quick whisk or shake. Pour the prepared dressing evenly over the ingredients in the large bowl.
Toss Gently: Using salad tongs or two large spoons, gently toss everything together. Make sure everything is evenly distributed. Toss just until combined.

Notes

Substitutions & Additions:
- Protein Swap: Substitute chicken with cooked shrimp, pan-fried tofu, or chickpeas for vegetarian.
- Nut-Free: Omit nuts; add sunflower/pumpkin seeds or crispy fried onions.
- Add More Veggies: Add sliced bell peppers, edamame, snap peas, or mandarin orange segments.
- Different Dried Fruit: Use dried cherries or raisins instead of cranberries.
- Extra Crunch: Add crispy wonton strips or chow mein noodles before serving.
- Spicy Kick: Add red pepper flakes to the dressing.
Tips for Success:
- Don't Dress Too Early: Only add dressing right before serving to prevent wilting.
- Prep Ahead: Shred chicken, chop veggies, and make dressing in advance. Store separately.
- Chill Your Ingredients: Ensure chicken and greens are cold.
- Taste the Dressing: Adjust sweetness, tanginess, or saltiness before adding to salad.
Storage:
- Undressed Salad: Store components (chicken, greens, veggies, cranberries, nuts) separately in airtight containers in the fridge (veggies/chicken 3-4 days, nuts/cranberries pantry stable).
- Dressing: Store in an airtight container in the fridge for up to 1-2 weeks.
- Dressed Salad: Best eaten immediately. Leftovers are okay the next day but may lose crispness.