This tasty Easy Asian Chicken Cranberry Salad is a blend of flavors! It features juicy chicken, crunchy veggies, and sweet cranberries dressed in a light sesame sauce that brings everything together.
This salad is perfect for a quick lunch or dinner. I love how the cranberries add a nice touch of sweetness that pairs so well with the chicken. Plus, it’s super easy to make—just toss and enjoy!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is perfect here. You can use rotisserie chicken for ease. If you’re vegetarian, consider using chickpeas or tofu as a protein alternative.
Cabbage: Shredded cabbage gives great crunch. You can mix green and purple cabbage for color. If cabbage isn’t available, try shredded lettuce or kale for a different texture.
Dried Cranberries: These add sweetness! If you don’t have cranberries, raisins or dried cherries are good substitutes. You can even use fresh berries in season.
Mandarin Oranges: These provide juicy sweetness. If they’re out of season, you might swap in pineapple or apple chunks for a fruity kick.
Almonds: Toasted sliced almonds add a nice crunch and flavor. If you’re allergic, sunflower seeds or pepitas (pumpkin seeds) can work well instead.
How Do I Make the Dressing Smooth and Creamy?
Creating a smooth dressing is key to tying this salad together. Here’s how:
- Start with room temperature ingredients; they’re easier to mix.
- Whisk the oil, vinegar, soy sauce, honey, and sesame oil in a separate bowl until it’s well blended. This helps prevent separation.
- Add the ginger and garlic after whisking for a more aromatic flavor.
- Season with salt and pepper to taste—don’t skip this step as it enhances all the flavors!
By taking these simple steps, you’ll ensure that your dressing is tasty and coats the salad beautifully. Enjoy your salad with this lovely dressing!
Easy Asian Chicken Cranberry Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1 cup shredded carrots
- 1 cup canned mandarin orange segments, drained
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup chopped red onion
- 2 tablespoons sesame seeds or poppy seeds
- 1/4 cup chopped fresh cilantro (optional)
For the Dressing:
- 1/3 cup vegetable oil or light olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. If you want the flavors to meld nicely, you can chill the salad in the refrigerator for 15-30 minutes before serving. So, plan for a total of around 30-45 minutes!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large mixing bowl, combine the shredded cooked chicken, shredded cabbage, shredded carrots, mandarin orange segments, dried cranberries, sliced almonds, and chopped red onion. This colorful mix will be the base of your salad!
2. Make the Dressing:
In a separate small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, salt, and pepper. Whisk it until everything is well blended to create a delicious dressing!
3. Combine Everything:
Pour the dressing over the salad ingredients in the large bowl. Toss gently but thoroughly so that all the salad ingredients are evenly coated with the dressing. This ensures every bite is flavorful!
4. Add the Final Touches:
Sprinkle sesame seeds or poppy seeds over the salad and toss lightly again to mix them in. If you’re using fresh chopped cilantro, add it now and mix everything in just before serving.
5. Serve and Enjoy:
Serve immediately for the freshest taste. If you prefer, you can chill the salad in the refrigerator for 15-30 minutes to let the flavors meld and enhance the overall flavor.
This salad is vibrant with the sweetness of cranberries and mandarin oranges balanced by the savory sesame-ginger dressing. The toasted almonds provide a nice crunch, while the fresh cabbage and carrots give a crisp, refreshing base. Enjoy your delicious meal!
FAQ about Easy Asian Chicken Cranberry Salad
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken works perfectly for this salad, making it a quick and easy option. Just shred the chicken and toss it in!
Is This Salad Gluten-Free?
To make it gluten-free, simply use gluten-free soy sauce or tamari in the dressing. The rest of the ingredients are naturally gluten-free!
How Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, you can use raisins, dried cherries, or even fresh berries for a different flavor. Each option will add a nice touch of sweetness!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but it will keep for a little while. Just note that the cabbage may soften over time.
