Name: Asian Chicken Cranberry Salad Recipe
Prep time: 10 min
Total time: 15 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 is the perfect quick and flavorful lunch solution. Ready in just 15 minutes, it combines tender chicken, sweet cranberries, and a crispy crunch for a satisfying meal. Use a rotisserie chicken for effortless prep and enjoy a refreshing, colorful salad.

A white plate holds a colorful shredded chicken salad with several clear layers: the bottom layer is a mix of shredded chicken in light beige, thin orange carrot sticks, and small pieces of purple cabbage. Above this is a scattering of dark red dried cranberries and fresh green cilantro leaves. The top layer is covered with roughly chopped light brown almonds, adding texture. The plate sits on a white marbled surface with soft natural light coming from a window. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
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 the ingredients.
Step 2: In a small bowl or jar, 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 all the ingredients evenly. This keeps the cabbage and carrots crisp.
Step 4: Sprinkle the sliced almonds over the top for a crunchy finish. Garnish with additional green onions if desired. Serve immediately.

Tips & Variations

Use chilled, pre-cooked chicken to keep the salad cool and speed up preparation.
Dress the salad only right before eating to maintain the crunch of the cabbage and almonds.
Let the salad sit for 10 minutes after dressing to allow flavors to meld.
Add mandarin orange segments for a juicy burst of sweetness.
Include chopped red bell pepper or crunchy chow mein noodles for extra texture and color.
Mix in a teaspoon of sriracha or chili garlic sauce to add some heat to the dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and dress the salad just before serving to avoid sogginess. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A white bowl filled with a layered salad starting with a base of light green shredded lettuce and finely sliced cabbage. On top, there are thin orange carrot strips and shredded pieces of cooked light brown chicken scattered evenly. Dark red dried cranberries and sliced almonds are sprinkled throughout, adding texture and color contrast. Small green cilantro leaves are spread across the salad, with some whole almonds and sesame seeds also visible. The bowl sits on a white marbled surface, and the overall texture looks fresh and crunchy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred fresh chicken breast or thigh, but using a rotisserie chicken is the easiest and fastest option.

What can I substitute for sliced almonds?

You can use chopped peanuts, cashews, or toasted sesame seeds to keep a nice crunch and complementary flavor.