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Delicious Asian Chicken Cranberry Salad full of fresh ingredients and vibrant flavors.

Asian Chicken Cranberry Salad

A deliciously vibrant salad combining savory chicken, sweet cranberries, and crunchy veggies, perfect for any dinner party.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Asian
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Using rotisserie chicken makes preparation easy.
  • 1/2 cup dried cranberries
  • 1 cup shredded cabbage Fresh cabbage adds crunch.
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro Fresh cilantro enhances flavor.
  • 1/4 cup sliced almonds Toast for added flavor.
Dressing
  • 2 tbsp soy sauce Can use gluten-free soy sauce for a gluten-free option.
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp freshly grated ginger

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, cabbage, carrots, dried cranberries, sliced green onions, and fresh cilantro.
  2. In a separate bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger.
  3. Pour the dressing over the salad and toss gently to combine everything.
  4. Add sliced almonds just before serving for that extra crunch.

Notes

For best flavor, let the salad sit in the fridge for a bit before serving. Store leftovers in an airtight container for up to 3 days. Keep the almonds separate to maintain their crunch.