A Fresh and Zesty Asian Chicken Cranberry Salad

If you’re looking to shake up your salad routine with something that is bursting with bright, vibrant, and unexpected flavors, you have come to the right place.

Today, we’re making a delicious Asian chicken cranberry salad. This isn’t your typical creamy chicken salad; it’s a light, crisp, and refreshing main course salad with an incredible sweet and savory dressing.

This recipe is a beautiful harmony of textures and tastes. We’ll be tossing tender shredded chicken, crisp romaine lettuce, and crunchy shredded cabbage with sweet, chewy dried cranberries and toasted almonds.

The real star of the show, however, is the dressing: a zesty and addictive sesame-ginger vinaigrette that gets a touch of sweetness from the cranberries. It’s a salad that is both healthy and incredibly satisfying.

This is the perfect recipe for a light lunch or a wholesome dinner that is packed with flavor and color. Let’s get tossing!

Essential Tools

• Large Salad Bowl
• Salad Spinner (optional, but great for crisp lettuce)
• Small Jar or Bowl for the Dressing
• Whisk
• Sharp Knife and Cutting Board
• Dry Skillet for Toasting Nuts

Quick Recipe Snapshot

Here’s a quick look at how easily this fresh and vibrant meal comes together.

Ingredients

This vibrant salad gets its incredible flavor from a blend of fresh ingredients and a zesty, savory dressing.

For the Salad:

• Shredded Cooked Chicken – A store-bought rotisserie chicken is a great shortcut.
  • 2 servings: 2 cups
  • 4 servings: 4 cups
• Romaine Lettuce: 1 large head, chopped.
• Shredded Red Cabbage: 2 cups.
• Shredded Carrots: 1 cup.
• Scallions (Green Onions): 4, thinly sliced.
• Dried Cranberries: ½ cup.
• Toasted Slivered Almonds: ½ cup.
• Mandarin Oranges: 1 (11 oz) can, drained (optional, for extra sweetness).

For the Sesame Ginger Vinaigrette:

• Rice Vinegar: ¼ cup.
• Soy Sauce: 3 tbsp, low-sodium.
• Neutral Oil: 2 tbsp (like avocado or light olive oil).
• Toasted Sesame Oil: 2 tbsp.
• Honey or Maple Syrup: 2 tbsp.
• Fresh Ginger: 1 tbsp, grated.
• Garlic: 1 clove, minced.

The Flavor Architects A Look at the Ingredients

• Sesame Oil & Rice Vinegar: This pair forms the classic base of many Asian-style vinaigrettes. The sesame oil provides a deep, nutty, and fragrant aroma, while the rice vinegar offers a mild, clean, and tangy acidity.
• Ginger & Garlic: This duo of fresh aromatics provides a pungent, slightly spicy, and fragrant backbone to the dressing that is absolutely essential for a bright, zesty flavor.
• Dried Cranberries: These provide essential pops of tart sweetness and a pleasant chewy texture that beautifully contrasts with the savory chicken and the tangy dressing.
• Toasted Almonds: Adding slivered almonds brings a delicate, nutty crunch that provides a fantastic textural contrast to the soft chicken and crisp lettuce.
• Soy Sauce & Honey: This classic combination balances the dressing, with the soy sauce providing a savory, umami depth and the honey adding just the right amount of sweetness to round out the flavors.

Cooking Instructions

This fresh and healthy salad is a simple chop-and-toss affair that comes together in just a few easy steps.

Step 1: Toast the Almonds

This is a quick step that adds a huge amount of flavor. Place the slivered almonds in a small, dry skillet over medium heat.

Toast them for 2-4 minutes, tossing frequently, until they become fragrant and are a light golden-brown.

Watch them very carefully as they can burn in an instant. Immediately remove the toasted almonds from the hot pan to a plate to cool down completely.

Step 2: Create the Sesame Ginger Vinaigrette

While the almonds cool, prepare the vibrant and flavorful dressing. In a small bowl or a glass jar with a tight-fitting lid, combine all the dressing ingredients: the rice vinegar, soy sauce, neutral oil, toasted sesame oil, honey, grated ginger, and minced garlic. Whisk the ingredients together vigorously, or seal the jar and shake it very well, until the dressing is emulsified and well-combined.

Step 3: Combine the Salad Ingredients

Now it’s time to build your beautiful salad. In a very large salad bowl, combine the chopped romaine lettuce, the shredded red cabbage, the shredded carrots, and the thinly sliced scallions.

Add the shredded chicken to the bowl. This colorful base provides a fantastic mix of crunchy, crisp, and hearty textures.

Step 4: Add the Final Mix-ins, Dress, and Toss

Just before you are ready to serve, add the dried cranberries, the cooled toasted almonds, and the optional drained mandarin oranges to the salad bowl.

Give your vinaigrette one last good shake or whisk. Pour about two-thirds of the dressing over the salad.

Gently toss everything together until all the ingredients are lightly and evenly coated in the zesty dressing. You can add more dressing if you like, but it’s best to start with less to avoid over-dressing the salad. Serve immediately.

Recipe Variations

This versatile salad is a perfect template for your own favorite additions.

• Make it Spicy: For a spicy version, add 1-2 teaspoons of sriracha or ½ teaspoon of red pepper flakes to the vinaigrette.
• Add More Crunch: For even more crunch, add some crispy chow mein noodles or toasted sesame sticks to the salad just before serving.
• Different Nuts: Toasted pecans, cashews, or even peanuts would be a fantastic substitute for the almonds.

Serving Suggestions

This hearty and healthy salad is a complete meal all on its own.

• As a Main Course: This salad is perfectly balanced with protein, vegetables, and healthy fats, making it a fantastic and satisfying main course for lunch or dinner.
• In Lettuce Wraps: For a fun, interactive meal, serve the salad with large, crisp butter lettuce or iceberg lettuce cups for scooping.
• With a Side of Bread: A warm, crusty baguette is great for soaking up any leftover dressing at the bottom of the bowl.

Storage & Reheating Tips

A dressed salad is always at its best when eaten fresh, but you can prep ahead for easy assembly.

• Storage: If you anticipate leftovers, it’s best to store the salad greens and the dressing separately. An undressed salad base will keep in an airtight container in the fridge for 2-3 days. The dressing will keep for up to a week.
• Reheating: This salad is designed to be eaten cold. Do not reheat it.
• Prep Ahead: For the best results and the crispiest salad, you can chop all of your vegetables and prepare the vinaigrette up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, just toss them all together.

Common Mistakes & Fixes

FAQs

Can I use a different kind of green?

Yes, this salad is very flexible. While the sturdy crunch of romaine and cabbage is ideal, you could use a spring mix, baby spinach, or even kale.

Just be aware that more delicate greens will wilt faster once dressed.

What is the best chicken to use for this salad?

The easiest and often most flavorful option is a store-bought rotisserie chicken.

If you prefer to cook your own, you can bake or poach a couple of boneless, skinless chicken breasts, let them cool, and then shred or dice the meat.

Can I make this salad a day ahead for a party?

It is not recommended to toss this salad a full day in advance, as the greens will become very wilted.

However, you can prepare ALL the components ahead of time: make the dressing, shred the chicken, toast the nuts, and chop the vegetables. Store them all separately in the fridge. Then, just before your party, toss everything together in a large bowl.

Enjoy This Fresh and Flavorful Salad!

You are now ready to make a beautiful Asian chicken cranberry salad that is bursting with flavor, color, and texture.

It’s the perfect healthy meal to break out of a salad rut and is sure to be a new favorite. I hope you enjoy every single crunchy and zesty bite!