There are salads, and then there are salads that turn heads at every potluck and picnic. This Asian Chicken Cranberry Salad is a prime example of a dish that wows with both flavor and color—just wait until you taste the combination of juicy chicken, sweet-tart cranberries, nutty crunch, and a zingy sesame-ginger dressing. Whether you’re feeding a crowd or meal-prepping for the week, this vibrant salad will add excitement to your table and deliver a perfect balance of savory and sweet in every bite.

Asian Chicken Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how every ingredient has a role to play—crunch, color, freshness, and flavor all shine through. These simple, everyday items come together for a salad that’s anything but ordinary!

Coleslaw mix (12 cups): Pre-shredded cabbage and carrots form a crisp, fresh base that’s ready in seconds.
Cooked chicken breast (4 cups): Shredded or diced, the chicken soaks up all the bold dressing and provides satisfying protein.
Dried cranberries (1½ cups): These jewels add fruity sweetness and a chewy bite.
Toasted sliced almonds or cashews (1½ cups): Toasting brings out their richest, nuttiest flavor and irresistible crunch.
Red onion (¾ cup, finely diced): Adds a pop of color and gentle, zesty heat.
Sesame sticks (1 cup, optional): For extra crunch and a hint of salty, toasty flavor—totally addictive.
Fresh cilantro (1½ cups, chopped): Lifts the salad with bright, herbal notes and lovely color.
Mandarin oranges (1 cup, drained, optional): Their juicy sweetness makes every forkful even more refreshing.
Extra-virgin olive oil (¾ cup): A silky base for the dressing that coats every ingredient beautifully.
Balsamic vinegar (½ cup): Adds tang and complexity—go with white balsamic for a lighter flavor.
Low-sodium soy sauce (4 tbsp): Provides that umami, savory backbone without overpowering.
Honey or brown sugar (3 tbsp): Just enough sweetness to balance the dressing’s acidity.
Garlic (3 cloves, minced): For a punchy, aromatic layer in the dressing.
Fresh ginger (1 tbsp, minced): Brings a lively, warming zing that complements the other flavors.
Toasted sesame oil (2 tsp): Just a dash gives that classic, nutty Asian-style finish.
Water (2–3 tbsp): Helps thin the dressing to just the right pourable texture.

How to Make Asian Chicken Cranberry Salad

Step 1: Assemble the Salad Base

Grab a big, beautiful salad bowl—this is going to be a star! Toss in your coleslaw mix, cooked chicken, dried cranberries, toasted nuts, red onion, sesame sticks, cilantro, and mandarin oranges if you’re using them. The colors alone will make you smile as everything comes together into a fresh, generous mound.

Step 2: Whisk Up the Dressing

In a separate smaller bowl or a handy mason jar, combine the extra-virgin olive oil, balsamic vinegar (white or classic), soy sauce, honey or brown sugar, minced garlic, fresh ginger, toasted sesame oil, and a bit of water. Whisk or shake everything until you have a creamy, emulsified dressing with a bold, aromatic aroma.

Step 3: Dress and Toss

Just before serving, pour the dressing generously over your salad base. (If you’re prepping ahead, keep dressing and salad separate until showtime.) Use tongs or your clean hands to toss the salad gently, ensuring every bite is coated with flavor—this is the moment when all the colors and textures shine.

Step 4: Serve and Enjoy

Arrange the tossed Asian Chicken Cranberry Salad on a large platter or serve straight from the bowl. Let it sit for a few minutes for the flavors to mingle if you have time, or dive in immediately for peak freshness and crunch!

How to Serve Asian Chicken Cranberry Salad

Garnishes

A scatter of extra toasted nuts, a handful of torn cilantro, or a sprinkling of toasted sesame seeds takes this salad from great to gorgeous. If you love crunch, a last-minute addition of sesame sticks is always a win.

Side Dishes

Serve the salad alongside steamed jasmine rice, a bowl of warming soup, or crisp spring rolls for a satisfying meal. Crusty bread or a light vegetable stir-fry also complement the savory, zesty notes beautifully.

Creative Ways to Present

Try piling the Asian Chicken Cranberry Salad into lettuce cups for a playful, hand-held appetizer. It’s also fantastic stuffed into wraps or spooned on top of rice bowls for something heartier. If you’re feeling adventurous, add avocado slices or quick-pickled cucumbers for even more flair.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover salad to an airtight container and pop it in the fridge. It’ll stay fresh for up to three days, though the texture is crispest on day one. If possible, store the dressing separately and combine just before eating for maximum crunch.

Freezing

While freezing isn’t recommended for this salad (the veggies and chicken may get mushy), you can freeze cooked chicken ahead of time. Simply thaw and add it to a fresh batch of salad whenever a craving for Asian Chicken Cranberry Salad strikes.

Reheating

This salad truly shines when served cold or at room temperature, so skip the reheating. If you like, let refrigerated leftovers sit out for 10 minutes before diving in to bring out their best flavors and textures.

FAQs

What’s the best chicken to use for Asian Chicken Cranberry Salad?

Shredded rotisserie chicken is wonderfully convenient and flavorful, but any cooked, cooled chicken breast (either cubed or shredded) works perfectly. Leftover grilled chicken is a fun twist too!

Can I make this salad vegetarian or vegan?

Absolutely! Leave out the chicken and substitute with shelled edamame or crispy tofu for a delicious vegetarian/vegan version. Use maple syrup instead of honey for a vegan-friendly dressing.

What do I do if I don’t have sesame sticks?

No worries—simply leave them out, or substitute with fried wonton strips, chow mein noodles, or extra toasted nuts. The salad will still be extra crunchy and flavorful.

Which nuts work best in this Asian Chicken Cranberry Salad?

Both toasted sliced almonds and cashews are fantastic, so use your favorite or even almond slivers. Toast them just before using for that warm, nutty aroma and extra crunch.

Can I make Asian Chicken Cranberry Salad ahead of time?

Yes, it’s a perfect make-ahead dish! Prep all your ingredients and keep the dressing separate until you’re ready to serve, then toss together and enjoy ultra-fresh flavors and texture.

Final Thoughts

There’s a reason Asian Chicken Cranberry Salad has become a staple in so many kitchens—it’s easy, festive, and brimming with mouthwatering contrasts. Whether you’re a salad enthusiast or just looking for something new, give this recipe a go and watch it disappear at your next gathering. I bet it’ll earn a spot in your regular rotation!

Asian Chicken Cranberry Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: admin
Total Time: 15 minutes
Yield: 10 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Asian Chicken Cranberry Salad is a delightful blend of flavors and textures. Crunchy cabbage and carrots, tender chicken, sweet cranberries, and toasty almonds or cashews are tossed in a tangy sesame dressing. A perfect balance of savory and sweet, this salad is a refreshing meal on its own or a flavorful side dish.

Ingredients

Scale

Coleslaw Mix:

12 cups coleslaw mix (shredded cabbage and carrots)

Chicken:

4 cups cooked chicken breast (shredded or diced)

Cranberries:

1½ cups dried cranberries

Nuts:

1½ cups toasted sliced almonds or cashews

Red Onion:

¾ cup finely diced red onion

Sesame Sticks:

1 cup sesame sticks (optional)

Cilantro:

1½ cups chopped fresh cilantro

Mandarin Oranges:

1 cup canned mandarin oranges (drained, optional)

Dressing:

¾ cup extra-virgin olive oil
½ cup balsamic vinegar (or white balsamic)
4 tablespoons low-sodium soy sauce
3 tablespoons honey or brown sugar
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
2 teaspoons toasted sesame oil
2–3 tablespoons water to thin

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Instructions

Combine Ingredients: In a large salad bowl, mix coleslaw, chicken, cranberries, nuts, red onion, sesame sticks, cilantro, and mandarin oranges if using.
Prepare Dressing: In a separate bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, garlic, ginger, sesame oil, and water.
Toss and Serve: Drizzle dressing over the salad, toss to coat, and serve immediately or chill briefly to meld flavors.

Notes

For added crunch and depth, toast your nuts just before using.
The salad can be made a few hours ahead, but keep the dressing separate until ready to serve.
To make it vegetarian, omit the chicken and add edamame or crispy tofu.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-inspired