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 combines simple pantry staples into a vibrant, flavorful dish that’s ready in minutes. It’s perfect for a quick lunch or a light dinner that feels special without the fuss.

A close-up of a white bowl filled with a colorful chicken salad placed on a white marbled surface. The salad has a base layer of shredded light beige chicken mixed with thin orange carrot sticks and small pieces of pale green and purple cabbage. On top of this is a scattering of dark red dried cranberries and fresh green cilantro leaves. The salad is finished with a generous layer of sliced brown almonds sprinkled on the very top. Sunlight casts soft natural light onto the salad, highlighting the fresh textures and colors. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large bowl, combine the shredded chicken, shredded cabbage and carrots, dried cranberries, sliced green onions, and chopped cilantro. Toss gently to mix all the ingredients evenly.
Step 2: In a small bowl or jar with a lid, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger until the honey dissolves and the dressing is well combined.
Step 3: Just before serving, pour the dressing over the salad and toss gently to coat everything evenly. This helps keep the cabbage and carrots crisp.
Step 4: Sprinkle the sliced almonds over the top for a crunchy finish and garnish with extra green onions if desired. Serve immediately.

Tips & Variations

Use a store-bought rotisserie chicken to save time without sacrificing flavor.
Substitute the almonds with toasted cashews or peanuts for a different crunch.
Add a handful of chopped fresh mint for an extra layer of freshness.
For a gluten-free option, use tamari instead of soy sauce.

Storage

Store any leftover salad without the almonds in an airtight container in the refrigerator for up to 2 days. Add the almonds just before serving to maintain their crunch. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

A white plate holds a colorful shredded salad made of light beige shredded chicken as the base layer mixed with thin orange carrot sticks and bits of light green cabbage. There are small bright purple cabbage pieces scattered throughout, adding deep color contrast. Dark red dried cranberries are spread evenly on top, bringing a shiny texture. The salad is garnished with light brown sliced almonds and bright green cilantro leaves scattered around, giving fresh touches. The plate sits on a white marbled surface with soft natural light shining on the salad. 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 firm than dried ones, so they are not a great substitute in this salad. Dried cranberries provide the perfect sweet chewiness that balances the flavors.

Can this salad be made ahead of time?

You can prepare the salad ingredients and dressing separately in advance, but toss them together and add the almonds just before serving to keep the salad crisp and fresh.