Introduction
This Asian Chicken Cranberry Salad is a colorful, flavor-packed dish that brings together the best of sweet, savory, and tangy notes. Shredded chicken adds satisfying protein, while crisp cabbage and carrots provide crunch. The dried cranberries add a hint of sweetness that pairs beautifully with the sesame-ginger dressing. Whether you’re making it for a light lunch, a potluck, or a quick weeknight meal, this salad is a refreshing twist on traditional chicken salad.
Ingredients
For the Salad:
- 3 cups cooked chicken breast, shredded or chopped
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- ½ cup sliced almonds or chopped cashews (toasted)
- ½ cup dried cranberries
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon sesame seeds (optional, for garnish)
For the Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil (or vegetable oil)
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 1 small garlic clove, minced
- Juice of ½ lime (optional for extra brightness)
- Salt and pepper to taste
Instructions / Method
Step 1: Prepare the Chicken
If you don’t already have cooked chicken, poach or grill 2 medium chicken breasts until fully cooked. Let them cool slightly, then shred with a fork or chop into bite-sized pieces.
Step 2: Toast the Nuts
In a dry skillet over medium heat, toast the sliced almonds (or cashews) for 2–3 minutes until golden and fragrant. Stir often to prevent burning. Set aside to cool.
Step 3: Make the Dressing
In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey, olive oil, ginger, garlic, and lime juice. Taste and adjust seasoning with salt and pepper if needed.
Step 4: Assemble the Salad
In a large mixing bowl, combine the shredded cabbage, carrots, bell pepper, green onions, cranberries, and cooked chicken. Pour the dressing over the salad and toss well to coat evenly.
Step 5: Add Toppings
Sprinkle with toasted nuts, sesame seeds, and cilantro just before serving for extra crunch and flavor.
Serving Suggestions
- Serve chilled or at room temperature.
- It pairs wonderfully with a light soup or as a side to grilled fish.
- For a heartier meal, serve it over a bed of mixed greens or rice noodles.
Storage Tip
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the nuts separate until serving to maintain their crunch.