Asian Chicken Cranberry Salad is a crunchy, colorful bowl of greens, shredded chicken, carrots, red cabbage, sweet-tart dried cranberries and toasted nuts, tossed in a savory sesame-ginger soy dressing. Make it for a light lunch, an easy dinner or a potluck bowl that is ready in 20 minutes.
How to make Asian chicken cranberry salad: Toss mixed greens, carrots, red cabbage, cranberries, nuts, green onions and cooked chicken in a big bowl. Whisk soy sauce, rice vinegar, sesame oil, honey, ginger and garlic, pour it over and toss gently.
Why You’ll Love It
- No cooking: use leftover or rotisserie chicken and it comes together in 20 minutes.
- Big crunch: cabbage, carrots and almonds keep every bite crisp.
- Sweet and savory: cranberries and honey balance the salty soy and sesame.
- Homemade dressing: six pantry ingredients whisked in a small bowl.
Ingredient Notes
Cooked chicken: Two cups, shredded or diced. Rotisserie chicken is the easiest, and leftover grilled or baked chicken works just as well.
Greens and cabbage: A mix of spinach, arugula and romaine gives soft and crisp leaves, and thin-sliced red cabbage adds crunch and color that holds up in the dressing.
Dried cranberries: Half a cup gives little bursts of sweet-tart flavor against the savory dressing.
Sliced almonds or chopped peanuts: Either works. I toast the almonds in a dry skillet for a couple of minutes first, because it makes them crunchier and nuttier.
Dressing: It balances salty, tangy, nutty and sweet in one small bowl. Grate the ginger finely so it disappears into the dressing instead of landing in chewy bits.
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Ingredients
Salad
- 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
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds or chopped peanuts
- 1/4 cup green onions, chopped
Dressing
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper, to taste
How to Make Asian Chicken Cranberry Salad
1. Build the salad. In a large salad bowl, combine the mixed greens, carrots, red cabbage, dried cranberries, almonds or peanuts and green onions.
2. Add the chicken. Add the cooked chicken and toss gently with the greens and vegetables.
3. Make the dressing. In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger and garlic until blended. Season with salt and pepper to taste.
4. Dress. Pour the dressing over the salad and toss gently until evenly coated.
5. Serve. Serve right away, or refrigerate for up to 2 hours to let the flavors meld.
How to Keep the Salad Crisp
Dressing wilts tender greens, so timing matters. If you are serving right away, toss everything together. If you are making it ahead, keep the dressing in a jar and pour it on just before serving.
The sturdy vegetables are your friends here. Red cabbage and carrots stay crunchy even after they sit in the dressing, while spinach and arugula soften fast. For a salad that has to wait, use more cabbage and romaine and fewer delicate leaves.
Add the nuts last, too. They lose their crunch if they soak in dressing, so I scatter them over the top right before the bowl goes to the table.
Tips for Success
Why is my salad soggy?
It was dressed too early. Toss it just before serving, or keep the dressing on the side.
Why is the dressing too salty?
Soy sauce varies a lot. Use low-sodium soy sauce if yours is strong, and taste before adding any extra salt.
Why does the dressing separate?
Oil and vinegar always separate as they sit. Whisk or shake it again right before pouring.
Why is the chicken dry?
Lean chicken breast that was cooked a while ago dries out in the fridge. Use moist rotisserie chicken or thigh meat, or toss the chicken with a spoonful of the dressing a few minutes before it goes into the salad so it soaks up some flavor and moisture.
Variations
- Add fruit: mandarin orange segments add juicy sweetness.
- Add crunch: top with crispy chow mein noodles or wonton strips just before serving.
- Change the nuts: cashews work in place of almonds or peanuts.
For a different take on chicken salad, try Tex-Mex Chopped Chicken Salad with black beans, corn and taco-ranch dressing.
Storage
USDA FSIS says to refrigerate leftovers within 2 hours and use them within 3 to 4 days. Undressed salad and dressing keep best stored separately; once dressed, the greens soften by the next day, though the cabbage and chicken stay good.
What to Serve With It
Serve it on its own for lunch, or with a bowl of soup for dinner. For more Asian-inspired chicken, try teriyaki chicken skewers, garlic chicken stir fry or chicken chow mein. If you like cranberries with chicken, slow cooker cranberry chicken is an easy dinner. For more salads, there is spinach salad with warm bacon dressing and marinated cauliflower salad.
Frequently Asked Questions
What are the ingredients in an Asian chicken and cranberry salad?
Cooked chicken, mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or peanuts and green onions, tossed in a sesame-ginger soy dressing.
What kind of dressing goes on Asian chicken salad?
A sesame-ginger soy dressing, like the one here: savory from the soy sauce, tangy from rice vinegar, nutty from sesame oil and a little sweet from honey.
Can I make it ahead for meal prep?
Yes. Pack the salad and the dressing in separate containers and combine them when you eat. Add the nuts at the last minute so they stay crunchy.
Can I use a different sweetener?
Yes. The dressing takes honey or maple syrup equally well, so use whichever you have. Maple gives a slightly deeper, caramel-like sweetness that goes nicely with the toasted nuts.
Final Notes
Dress it just before serving and add the nuts last. If you have a question or make it, tell me how it turned out in the comments.
Asian Chicken Cranberry Salad
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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
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds or chopped peanuts
- 1/4 cup green onions chopped
- 1/4 cup soy sauce for the dressing
- 2 tbsp rice vinegar for the dressing
- 1 tbsp sesame oil for the dressing
- 1 tbsp honey or maple syrup for the dressing
- 1 tsp fresh ginger grated, for the dressing
- 1 clove garlic minced, for the dressing
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
- Add cooked, shredded or cubed chicken to the salad bowl and gently toss to combine with the greens and vegetables.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and toss gently to ensure even coating.
- Serve the salad immediately for freshness, or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
