If you’re craving a salad that’s refreshing, incredibly satisfying, and absolutely bursting with flavor and crunch, get ready to fall head over heels for this Asian Chicken Cranberry Salad. Juicy shredded chicken, tangy cranberries, crispy cabbage, and a savory-sweet sesame dressing come together in a bowl of complete joy. It’s got color, texture, and zing, making it a dish you’ll want to toss together again and again—whether for meal prep, a crowd-pleasing potluck, or a quick weeknight dinner.
Ingredients You’ll Need
This Asian Chicken Cranberry Salad is all about simple ingredients, each adding its own special magic to the bowl. Every component plays a part—whether it’s offering crunch, a burst of color, punchy flavor, or lovely contrasting textures. Here’s what you’ll need, plus a few tips to help each ingredient really shine:
- Cooked Shredded Chicken (3 cups): Rotisserie or grilled chicken both work wonderfully and add juicy, tender protein that soaks up the dressing.
- Coleslaw Mix or Shredded Cabbage (4 cups): This is your crisp, colorful base, making each bite extra refreshing.
- Sliced Almonds, toasted (1/2 cup): Toast them for maximum crunch; they bring nutty depth that’s irresistible.
- Dried Cranberries (1/2 cup): Their sweet-tart pop brightens up every forkful—don’t skip them!
- Green Onions, sliced (2): These add just the right hit of zesty freshness.
- Chopped Cilantro (1/4 cup, optional): For herb lovers, cilantro offers vibrant flavor and a touch of green.
- Ramen Noodles, crushed (1 packet, discard seasoning): The not-so-secret ingredient for an extra punch of crunch.
- Rice Vinegar (1/4 cup): This forms the base of our tangy sesame dressing.
- Soy Sauce (2 tbsp): Infuses the dressing with salty, savory notes.
- Honey (2 tbsp): Balances all the tang with just enough sweetness.
- Sesame Oil (1 tbsp): A tiny drizzle adds classic Asian-inspired depth.
- Vegetable Oil (1/3 cup): Helps emulsify the dressing so it coats everything evenly.
- Fresh Ginger, grated (1 tsp): Zingy and aromatic, fresh ginger wakes up the salad.
- Garlic, minced (1 clove): Just a little intensifies the dressing’s flavor.
- Salt and Pepper: Taste and adjust at the end for your perfect flavor balance.
How to Make Asian Chicken Cranberry Salad
Step 1: Gather and Prepare Your Ingredients
Start by gathering all your ingredients—there’s nothing like having everything prepped and ready to go. Shred your chicken, toast those almonds if they aren’t already done, and slice your green onions and cilantro. Crush the ramen noodles right in their packet for minimal mess. It all comes together so fast once you’re organized!
Step 2: Mix the Salad Base
In a big salad bowl, combine the shredded chicken, coleslaw mix or cabbage, toasted almonds, cranberries, green onions, cilantro (if you like that herbal zing), and the crunchy crushed ramen noodles. This combination is pure texture heaven—don’t be surprised if you’re tempted to snack on it before the dressing even hits!
Step 3: Whisk Up the Sesame Dressing
In a small bowl or a jar with a tight-fitting lid, whisk together the rice vinegar, soy sauce, honey, sesame oil, vegetable oil, freshly grated ginger, minced garlic, and a dash of salt and pepper. Give it a good whisk or shake until it’s silky and blended. Taste and adjust the seasoning—remember, this dressing is what ties the whole Asian Chicken Cranberry Salad together, so make sure you love it!
Step 4: Dress and Toss
Pour the dressing all over the salad. Toss well, making sure every little piece is coated in that irresistible dressing. Let the salad sit for 10 to 15 minutes so the flavors meld together and the ramen noodles soften just a touch while still staying crunchy. If you love extra crunch, you can also add the noodles right before serving.
Step 5: Serve and Enjoy
Serve your Asian Chicken Cranberry Salad chilled or at room temperature. It’s perfect straight from the fridge, but it’s also fabulous after sitting for a bit on the counter. Grab a fork and dig into all that zesty, bright, satisfying flavor!
How to Serve Asian Chicken Cranberry Salad
Garnishes
Bring the bowl to life with a sprinkle of extra toasted almonds, a few whole cranberries, a scattering of sliced green onions, or a pinch of sesame seeds. For a pop of color, add a little extra cilantro or even some finely shredded red cabbage on top. Garnishes not only make this Asian Chicken Cranberry Salad pop visually, they add layers of texture and flavor.
Side Dishes
This salad is hearty enough to be a meal on its own, but it pairs beautifully with a bowl of miso soup, a side of steamed edamame, or even some crispy wonton strips. If you’re serving guests, consider a light rice noodle side or some pickled veggies to round out the meal.
Creative Ways to Present
Show off those vibrant colors by piling the salad into lettuce cups for a hand-held appetizer at parties, or serve it in individual mason jars for meal prep on the go. For a family dinner, bring the whole mixing bowl to the table—this Asian Chicken Cranberry Salad is meant to be shared!
Make Ahead and Storage
Storing Leftovers
Any leftovers of Asian Chicken Cranberry Salad can be stored in an airtight container in the refrigerator for up to three days. If you want to keep everything super fresh and crunchy, store the dressing separately and toss just before eating.
Freezing
While you can freeze cooked chicken on its own, this salad is best enjoyed fresh. Freezing it as a whole dish is not recommended; the cabbage and cranberries will lose their texture, and the crunchy bits will get soggy once thawed.
Reheating
No need to reheat! This salad is designed to be eaten cold or at room temperature, making it perfect for busy days and packed lunches. If you do have cold chicken straight from the fridge and like it a little warmer, you can gently reheat just the chicken before tossing everything together.
FAQs
Can I use a different protein in Asian Chicken Cranberry Salad?
Absolutely! Try shredded turkey, cooked shrimp, or even diced baked tofu for a vegetarian twist. The flavors are flexible and play well with almost any protein you love.
How far ahead can I make this salad?
If meal prepping, you can prep and store all the main components in separate containers for up to three days. Keep the dressing apart until just before serving, then toss together for peak freshness.
Can I substitute the almonds?
Yes—you can use toasted sunflower seeds, pepitas, or even a handful of sesame seeds if you’re avoiding nuts. Each option adds its own unique crunch and flavor to the Asian Chicken Cranberry Salad.
Can I make this gluten-free?
Definitely! Just swap in gluten-free ramen or crispy rice noodles, and make sure your soy sauce is gluten-free (tamari is a great option).
What’s the best way to toast almonds for this salad?
Simply add sliced almonds to a dry skillet over medium-low heat. Stir gently for a few minutes until they’re golden and fragrant. Watch them closely—they can go from perfectly toasted to burned in a flash!
Final Thoughts
If you’ve never tried making Asian Chicken Cranberry Salad at home, now’s absolutely the time. It’s a brilliant mix of flavors and textures, ultra-easy to pull off, and guaranteed to brighten up any meal or gathering. Grab your ingredients, toss them together, and let the bold, crave-worthy combination sweep you off your feet!
Print
Asian Chicken Cranberry Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, with tender shredded chicken, crunchy coleslaw, sweet dried cranberries, and toasted almonds, all tossed in a vibrant dressing. Perfect for a light and satisfying meal.
Ingredients
Salad:
- 3 cups cooked shredded chicken (rotisserie or grilled)
- 4 cups coleslaw mix (or shredded cabbage)
- 1/2 cup sliced almonds (toasted)
- 1/2 cup dried cranberries
- 2 green onions (sliced)
- 1/4 cup chopped cilantro (optional)
- 1 packet ramen noodles (crushed, discard seasoning)
Dressing:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/3 cup vegetable oil
- 1 tsp grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix shredded chicken, coleslaw, almonds, cranberries, green onions, cilantro, and crushed ramen noodles.
- Prepare Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, vegetable oil, ginger, garlic, salt, and pepper.
- Toss Salad: Pour the dressing over the salad and toss to combine. Let sit for 10–15 minutes.
- Serve: Enjoy chilled or at room temperature.
Notes
- For extra crunch, add ramen noodles just before serving.
- Try sesame seeds or sunflower seeds as alternatives to almonds.
- Perfect for meal prep; store dressing separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 12g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg
