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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.