If you’re looking for a colorful, crave-worthy lunch or light dinner, you’re going to fall in love with this Asian Chicken Cranberry Salad. The blend of tender shredded chicken, crunchy veggies, sweet-tart cranberries, and toasted almonds— all tossed in a zingy ginger-sesame dressing— makes every bite a happy balance of flavors and textures. It’s a breeze to throw together, especially with store-bought rotisserie chicken, and perfect for meal prep or sharing at potlucks. This salad isn’t just vibrant on your plate, but also bursting with fresh, wholesome ingredients that truly shine atop those crispy wonton strips!

Asian Chicken Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Asian Chicken Cranberry Salad is refreshingly simple but packed with all the punch a great salad needs. Each one plays a vital part in creating that craveable combo of crunch, color, and zesty zing you’ll keep coming back for.

Shredded Chicken: Use rotisserie for ease or poach your own—either way, juicy chicken gives hearty protein and soaks up the dressing beautifully.
Napa Cabbage or Coleslaw Mix: Brings crispness and a mild, refreshing crunch that holds up fantastically, even after dressing.
Shredded Carrots: Bright orange for color and gentle sweetness to balance the savory flavors.
Dried Cranberries: Adds chewy pops of sweet-tartness that make the salad totally pop!
Sliced Almonds (Toasted): Toasting them brings out the nuttiness that perfectly compliments the salad’s crunchy vibe.
Green Onions: Thin slices give sharp, fresh bite and subtle heat without overpowering.
Fresh Cilantro: A handful of chopped cilantro brightens the whole dish and cuts through richness.
Sesame Seeds: Sprinkle in for their delicate nuttiness and extra layer of texture.
Crispy Wonton Strips (Optional): Totally optional, but they add irresistible crunch right at the end!
Rice Vinegar: A tangy base for the dressing that wakes up the entire salad.
Soy Sauce: A touch of savory umami keeps things incredibly flavorful.
Sesame Oil: Just a drizzle infuses the dressing with unmistakable nutty aroma.
Honey or Maple Syrup: A little sweetness rounds out the tart and salty notes of the dressing.
Grated Fresh Ginger: Adds warm, peppery bite that’s signature in Asian-inspired dressings.
Garlic: Minced for pungency and depth—don’t skip this!
Neutral Oil (like Avocado or Canola): Forms the silky dressing base without distracting from those bold flavors.

How to Make Asian Chicken Cranberry Salad

Step 1: Prepare the Salad Base

Start by grabbing a large mixing bowl and adding your shredded chicken, cabbage or coleslaw mix, shredded carrots, dried cranberries, toasted almonds, green onions, cilantro, and sesame seeds. Don’t rush through this part—layering all the vibrant ingredients means you’ll get color, texture, and flavor in every forkful. If your almonds aren’t toasted yet, give them a quick toss in a dry skillet for a few minutes until they’re golden and fragrant.

Step 2: Whisk the Dressing

In a separate small bowl or a mason jar with a lid, combine the rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and neutral oil. Whisk (or shake) vigorously until the dressing is fully emulsified and you can see that glossy, slightly thickened texture. This dressing brings all the Asian Chicken Cranberry Salad elements together—don’t forget to taste and adjust for sweet, salty, or tangy as you like!

Step 3: Toss Everything Together

Pour the prepared dressing evenly over the salad base. Gently toss with tongs or clean hands until everything is well coated, taking care not to bruise the cabbage too much. Aim for every piece of chicken and every crunchy bite to have a little coating of that luscious, zippy dressing. If you’re prepping ahead, hold off on the wonton strips until the last minute.

Step 4: Add Crunchy Toppings

Just before serving, sprinkle those craveable crispy wonton strips over the top. They add unbeatable crunch and a toasty flavor that compliments all the salad’s fresh and savory notes. If you’re not serving the whole salad at once, only top individual servings with wontons to keep them extra crispy.

Step 5: Serve

This Asian Chicken Cranberry Salad can be served chilled straight from the fridge or at room temperature. It actually tastes even better after the flavors have had a little time to mingle! Pile it onto plates or into bowls and get ready to watch it disappear—this salad is hard to resist.

How to Serve Asian Chicken Cranberry Salad

Garnishes

Enhance your Asian Chicken Cranberry Salad by showering it with extra toasted almonds, a sprinkle of fresh cilantro, and a final dusting of sesame seeds. If you’re feeling bold, a wedge of lime or a handful of sliced radishes add brightness and a bit of drama to the presentation.

Side Dishes

This salad is hearty on its own, but pairing it with sides makes it feel like a true feast. Try some miso soup, chilled rice noodles, or a platter of sliced fresh fruit for a light but complete meal. Fresh spring rolls or edamame are also perfect neighbors at the table.

Creative Ways to Present

For lunchboxes or potlucks, layer the salad in individual jars or bento boxes. If you want to impress, serve the Asian Chicken Cranberry Salad in lettuce cups or scooped over avocado halves for a fun, modern twist. You can even use it as a filling for wraps or sandwiches for those days when you’re eating on the go.

Make Ahead and Storage

Storing Leftovers

Leftover Asian Chicken Cranberry Salad stores beautifully in an airtight container in the fridge for up to two days. The cabbage holds its crunch surprisingly well, and the flavors deepen as they mingle together—just wait to add the crispy wontons right before serving to keep them fresh.

Freezing

While this salad isn’t a great candidate for freezing (the veggies and dressing won’t thaw gracefully), you can freeze cooked, shredded chicken ahead of time and have it ready to go for ultra-quick salad assembly whenever you’re craving it.

Reheating

There’s no need to reheat—this salad is meant to be enjoyed chilled or at room temperature. If it’s been refrigerated, just let it sit out for 10–15 minutes before serving so the flavors can shine.

FAQs

Can I use another protein instead of chicken?

Absolutely! Shredded rotisserie turkey, thinly sliced steak, or tofu make excellent swaps if you want to keep things interesting or vegetarian. Just adjust the seasoning as needed to suit your protein of choice.

Is it possible to make Asian Chicken Cranberry Salad nut-free?

Yes! Skip the almonds or swap them for roasted sunflower or pumpkin seeds for a crunch that’s just as satisfying, but totally nut-free.

How long can I keep this salad in the fridge?

Stored properly, Asian Chicken Cranberry Salad stays fresh and delicious for up to two days. Just hold off on adding crispy toppings until you’re ready to eat for best texture.

Can I substitute the cabbage with regular lettuce?

You can, but Napa cabbage or coleslaw mix stands up better to the hearty dressing. Lettuce will wilt and lose its crunch much faster, so add it just before serving if you decide to make the swap.

What can I add to make it a complete meal?

This salad already packs plenty of protein, but you can bulk it up with cooked rice, quinoa, or soba noodles to make a truly filling dinner. For variation, try adding mandarin orange segments or swapping in cashews for almonds!

Final Thoughts

There’s just something magical about a dish that’s quick, colorful, full of flavor, and genuinely satisfying—Asian Chicken Cranberry Salad ticks all those boxes and then some. I hope you give it a try soon and find a new favorite for your lunchbox, picnic, or family table. Happy crunching!

Asian Chicken Cranberry Salad Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Asian Chicken Cranberry Salad is a vibrant and flavorful dish that combines tender shredded chicken with crunchy cabbage, sweet cranberries, and a zesty dressing. Perfect for a light and refreshing meal.

Ingredients

Scale

For the Salad:

3 cups cooked shredded chicken (rotisserie or poached)
4 cups shredded Napa cabbage or coleslaw mix
1 cup shredded carrots
½ cup dried cranberries
½ cup sliced almonds, toasted
3 green onions, thinly sliced
¼ cup chopped fresh cilantro
2 tablespoons sesame seeds
½ cup crispy wonton strips (optional)

For the Dressing:

¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
¼ cup neutral oil (like avocado or canola)

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Instructions

Prepare the Salad: In a large bowl, combine the shredded chicken, cabbage, carrots, cranberries, almonds, green onions, cilantro, and sesame seeds.
Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and neutral oil until well blended.
Toss and Serve: Pour the dressing over the salad and toss gently until everything is evenly coated. Top with crispy wonton strips just before serving for extra crunch. Serve chilled or at room temperature.