Asian Chicken Cranberry Salad

There’s nothing quite like a vibrant bowl of salad to brighten up your day, right? The moment I tossed the colorful mix of crunchy vegetables and tender chicken together, I found a feast for both the eyes and the taste buds. Imagine the refreshing crunch of mixed greens intertwined with the sweet tang of dried cranberries, all drizzled with a savory dressing that sings with ginger and garlic.

Every bite of this Asian Chicken Cranberry Salad transported me to a sunny day picnic, perfectly balancing flavors and textures. Whether you're looking to shake off the monotony of fast food or impress guests with a homemade gem, this recipe is your ticket to culinary delight. It’s quick to whip up, making it ideal for busy weeknights or leisurely weekend lunches. Join me as we dive into this delicious bowl of goodness—your taste buds will thank you!

Asian Chicken Cranberry Salad Ingredients

For the Salad
• Cooked chicken – Use leftover rotisserie chicken for a quick meal.
• Mixed greens – A blend of baby spinach, arugula, and romaine adds freshness.
• Shredded carrots – They bring a sweet crunch; you can also use pre-shredded for convenience.
• Sliced red cabbage – Adds color and fiber to the mix.
• Dried cranberries – For a touch of sweetness, consider substituting with raisins if preferred.
• Sliced almonds or chopped peanuts – These add a delightful crunch; feel free to use sunflower seeds for a nut-free option.
• Chopped green onions – A fresh, mild onion flavor that brightens up the salad.

For the Dressing
• Soy sauce – Choose low-sodium varieties for a healthier option.
• Rice vinegar – It balances the flavors with its mild acidity; apple cider vinegar works well as a substitute.
• Sesame oil – Provides a nutty aroma; can be replaced with olive oil in a pinch.
• Honey or maple syrup – To sweeten the dressing; adjust to taste for desired sweetness.
• Grated ginger – Fresh ginger offers the best flavor; ground ginger can be used in a hurry.
• Minced garlic – Raw garlic lends a pungent kick; roasted garlic provides a milder flavor.

Feel free to experiment with this Asian Chicken Cranberry Salad to make it your own!

How to Make Asian Chicken Cranberry Salad

1. Combine Ingredients: In a large salad bowl, mix the vibrant blend of mixed greens, shredded carrots, sliced red cabbage, dried cranberries, and your choice of nuts or seeds, along with the chopped green onions.

2. Add Chicken: Gently fold in the cooked, shredded or cubed chicken into the salad. This adds heartiness to the dish and makes it even more satisfying.

3. Whisk the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well blended. Adjust seasoning with salt and pepper for an extra kick.

4. Dress the Salad: Drizzle the delicious dressing over the salad and toss gently, ensuring that all ingredients are evenly coated without bruising the greens.

5. Serve Fresh: Serve the Asian Chicken Cranberry Salad immediately for the best freshness. Alternatively, you can refrigerate it for up to 2 hours to allow the flavors to meld beautifully.

Optional: Garnish with extra nuts or a sprinkle of sesame seeds for added crunch.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Asian Chicken Cranberry Salad

Fridge: Store the salad in an airtight container for up to 2 days. It's best enjoyed fresh, but the flavors will meld beautifully in the fridge.

Freezer: Freezing is not recommended as it can lead to soggy greens when thawed. However, you can freeze the dressing separately for up to 1 month.

Reheating: If you've deconstructed leftovers, gently warm the chicken in the microwave, but consume the salad ingredients cold to maintain their crispy texture.

Preparation: For meal prep, store ingredients separately and assemble your Asian Chicken Cranberry Salad fresh when hungry to enjoy maximum flavor and texture.

Make Ahead Options

These Asian Chicken Cranberry Salad components are perfect for meal prep enthusiasts! You can prepare the salad ingredients—such as the mixed greens, shredded carrots, sliced red cabbage, and chopped green onions—up to 3 days in advance. Simply store them in airtight containers in the refrigerator to keep them crisp and fresh. The cooked chicken can also be shredded and refrigerated for up to 3 days. For the dressing, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic (store separately in the fridge for up to 1 week). When you're ready to serve, just combine all components in a bowl, drizzle with the dressing, and toss gently to enjoy a delicious salad with minimal effort!

Asian Chicken Cranberry Salad Variations

Feel free to explore these exciting twists that’ll make each bite a new experience!

• Dairy-Free: Switch out honey for agave nectar to create a vegan-friendly option without sacrificing sweetness.

• Protein Boost: Substitute cooked chickpeas or black beans for chicken, making it plant-based and adding a delightful earthiness.

• Crispy Toppings: Top with crispy wonton strips or tortilla chips for a playful crunch that invites unexpected textures.

• Extra Heat: Add Sriracha or red pepper flakes to the dressing for a spicy kick that dares your taste buds to dance.

• Citrusy Twist: Incorporate fresh orange or mandarin segments for a bright, zesty flavor that beautifully contrasts the savory dressing.

• Crunchy Seeds: Swap sliced almonds for toasted pumpkin or sunflower seeds for a delightful nut-free twist that adds crunch.

• Herb Infusion: Fold in fresh cilantro or mint for an aromatic flair that elevates the salad with a hint of freshness.

• Whole Grain Base: Serve atop a bed of quinoa or farro for a heartier meal that adds a delicious, nutty flavor and welcomes a satisfying bite.

What to Serve with Asian Chicken Cranberry Salad?

There's something truly magical about creating a harmonious meal that dances across your taste buds. Imagine uniting flavors that complement the salad's fresh crunch and sweetness!

• Crispy Spring Rolls: The delicate crunch of these bite-sized treasures is a perfect match for the salad’s textures, adding an extra layer of satisfaction.

• Garlic Noodles: Savory and fragrant, these noodles bring an umami depth that pairs beautifully with the crisp greens and tart cranberries for a balanced meal.

• Miso Soup: Warm and comforting, a bowl of miso soup serves as a light yet flavorful counterpart, enhancing the overall dining experience.

• Sautéed Bok Choy: This simple side of sautéed bok choy offers a tender, slightly sweet touch that echoes the freshness of the salad.

• Cucumber Kimchi: The spiciness and tang of cucumber kimchi add an exciting Southwest flair that cuts through the sweetness, making each bite better than the last.

• Chilled Chardonnay: A glass of chilled Chardonnay beautifully balances the salad's flavors, complementing both the fruity and umami notes with its crisp acidity.

• Sesame Cookies: For a sweet ending, light sesame cookies provide a nutty crunch that carries through the salad’s theme, finishing the meal on a delightful note.

Unlock the full potential of your meal by pairing these sides with your Asian Chicken Cranberry Salad for an unforgettable dining experience!

Asian Chicken Cranberry Salad Recipe FAQs

What type of chicken should I use for the salad?
Absolutely! Using cooked chicken, particularly leftover rotisserie chicken, is a fantastic choice for this salad. It adds a rich flavor without the hassle of cooking from scratch. You can also use grilled or poached chicken for a healthier twist. Just ensure it’s fully cooled before adding it to the salad.

How should I store leftovers, and how long will they last?
Very good question! You can store the Asian Chicken Cranberry Salad in an airtight container in the fridge for up to 2 days. While it is best enjoyed fresh, those delightful flavors will continue to meld together in the refrigerator. Make sure to keep any dressing separate until you're ready to serve to maintain the crispiness of the greens!

Can I freeze the salad?
Not recommended, sadly! Freezing the Asian Chicken Cranberry Salad can cause the greens to become soggy once thawed, which isn’t very appealing. However, you can freeze the dressing separately for up to 1 month. Just make sure to let it thaw in the fridge overnight before using it again.

What if my salad is too soggy or bland?
No worries! If your salad ends up too soggy, try serving it with a sprinkle of additional nuts or seeds for added crunch. If it’s lacking flavor, a quick fix is to add more soy sauce or a dash of salt and pepper to the dressing. You can also squeeze in some fresh lime or lemon juice to brighten it up!

Are there any dietary considerations I should be aware of?
Absolutely! If you're making this salad for someone with allergies, it’s important to note that soy sauce contains gluten. Opt for a gluten-free soy sauce or use tamari instead. For nut allergies, you can substitute almonds or peanuts with sunflower seeds for that crunchy element without the allergens.

Asian Chicken Cranberry Salad

This Asian Chicken Cranberry Salad combines vibrant ingredients for a refreshing, flavorful dish perfect for lunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Salad

• 2 cups mixed greens blend of baby spinach, arugula, and romaine
• 1 cup shredded carrots can use pre-shredded for convenience
• 1 cup sliced red cabbage
• ½ cup dried cranberries substitute with raisins if preferred
• ½ cup sliced almonds can also use chopped peanuts or sunflower seeds
• ¼ cup chopped green onions
• 2 cups cooked chicken use leftover rotisserie chicken for convenience

For the Dressing

• ¼ cup soy sauce choose low-sodium varieties
• 2 tablespoons rice vinegar can substitute with apple cider vinegar
• 2 tablespoons sesame oil can replace with olive oil
• 1 tablespoon honey or maple syrup, adjust to taste
• 1 tablespoon grated ginger fresh ginger is best
• 1 clove minced garlic raw garlic lends a pungent kick

Equipment

• salad bowl
• whisk
• small bowl

Method

 

Instructions

1. In a large salad bowl, mix the mixed greens, shredded carrots, sliced red cabbage, dried cranberries, and chosen nuts or seeds with the chopped green onions.
2. Gently fold in the cooked, shredded or cubed chicken to the salad.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well blended.
4. Drizzle the dressing over the salad and toss gently to coat the ingredients.
5. Serve the salad immediately for optimal freshness or refrigerate for up to 2 hours.

Nutrition

Serving: 1saladCalories: 300kcalCarbohydrates: 28gProtein: 22gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 7gVitamin A: 4000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For optimal freshness, serve immediately after dressing; refrigerating for up to 2 hours can enhance flavors.

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