This Easy Asian Chicken Cranberry Salad is refreshing and full of flavor! It’s made with tender chicken, crunchy veggies, and sweet cranberries, all tossed together in a light dressing.
I love how this salad mixes sweet and savory notes. It’s perfect for lunch or a quick dinner. Plus, it’s so simple that even my cat could help, but I wouldn’t trust him with the dressing! 🐱
Key Ingredients & Substitutions
Shredded Cooked Chicken: Use leftover chicken or rotisserie for quick prep. If you’re vegetarian, tofu or chickpeas make great substitutes!
Cabbage: Green cabbage gives a nice crunch, but you can use purple cabbage or even kale for a different texture and color.
Carrots: Shredded carrots add sweetness. You can buy them pre-shredded, or swap for thinly sliced bell peppers if you prefer.
Almonds and Peanuts: I love the mix of almonds and peanuts for texture. Feel free to use sunflower seeds or pumpkin seeds if you have nut allergies.
Cranberries: Dried cranberries add a fruity touch. Raisins or dried cherries work well as alternatives!
Mandarin Oranges: Fresh segments are the best, but canned works too. Just drain them well first. You can skip them if you want to keep it simple.
How Do You Make a Great Dressing?
The dressing is key for this salad. It brings all the flavors together, so make sure it’s well-balanced. Here’s how:
- Whisk rice vinegar, soy sauce, and honey until mixed. This combo gives a nice sweet and tangy base.
- Add sesame oil for nutty flavor, then drizzle in vegetable oil to round it out.
- Include garlic and fresh ginger for a punch of flavor. You can adjust these based on your taste.
- Always taste the dressing! Adjust salt and pepper to your liking before adding it to the salad.
Taking the time to mix the dressing well will enhance your salad experience!
Easy Asian Chicken Cranberry Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 3 cups shredded cooked chicken breast
- 4 cups shredded green cabbage
- 1 1/2 cups shredded carrots
- 1/2 cup sliced almonds
- 1/2 cup chopped roasted peanuts or cashews
- 1/2 cup dried cranberries
- 1 cup mandarin orange segments (drained if canned)
- 1/4 cup thinly sliced red onion
- 2 tbsp fresh cilantro leaves (optional)
- 1 tbsp poppy seeds
For the Dressing:
- 1/3 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 2 tbsp vegetable oil or olive oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- Salt and black pepper, to taste
How Much Time Will You Need?
This vibrant salad takes about 15 minutes to prepare. It’s best to chill it for at least 20 minutes before serving, so set aside about 35-40 minutes total. Perfect for a quick and healthy meal!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large mixing bowl, add the shredded cooked chicken, shredded green cabbage, shredded carrots, sliced almonds, chopped peanuts or cashews, dried cranberries, mandarin orange segments, thinly sliced red onion, and fresh cilantro (if you choose to include it). Gently mix everything together.
2. Make the Dressing:
In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey or maple syrup, sesame oil, vegetable oil, minced garlic, grated ginger, salt, and pepper. Mix until all ingredients are well combined and the dressing is smooth.
3. Combine Dressing with Salad:
Pour the dressing over the salad ingredients in the large bowl. Sprinkle the poppy seeds on top. Use tongs or large spoons to gently toss everything together until all the ingredients are evenly coated with the dressing.
4. Chill and Serve:
Cover and let the salad chill in the refrigerator for at least 20 minutes. This allows the flavors to meld beautifully. When ready to serve, enjoy the salad either cold or at room temperature, garnished with additional nuts or cilantro if desired!
Enjoy this flavorful Easy Asian Chicken Cranberry Salad – it’s perfect for a refreshing lunch or light dinner!
FAQ for Easy Asian Chicken Cranberry Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted or grilled chicken works perfectly. If you don’t have any, rotisserie chicken is a great shortcut. Just shred it and mix it in!
What Can I Substitute for Nuts in This Recipe?
If you have nut allergies or just prefer not to use them, you can substitute with seeds like sunflower or pumpkin seeds! They add a nice crunch without the allergens.
How Long Can I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2-3 days. It may soften a bit over time, but the flavors will still be delicious!
Can I Make This Salad Vegan?
Yes! Simply replace the chicken with chickpeas or tofu, and use maple syrup instead of honey for a vegan-friendly version. You can also skip the poppy seeds or use a different seed!
