Dinner

Asian Chicken Cranberry Salad Recipe

Name: Asian Chicken Cranberry Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups cooked chicken (shredded or diced); 4 cups mixed greens (such as spinach, arugula, and romaine); 1 cup shredded carrots; 1 cup red cabbage (thinly sliced); 1/2 cup dried cranberries; 1/2 cup sliced almonds or chopped peanuts; 1/4 cup green onions (chopped); 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp fresh ginger (grated); 1 clove garlic (minced); Salt and pepper to taste

ByClara Bennett September 2, 2026September 2, 2026

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Introduction

This Asian Chicken Cranberry Salad combines tender chicken with fresh greens, crunchy nuts, and sweet dried cranberries for a vibrant and satisfying meal. The sesame ginger dressing adds a deliciously tangy and savory touch, making it perfect for a light lunch or an easy dinner.

A fresh salad served in a white bowl with a base layer of mixed green leafy vegetables and purple cabbage, topped with thin slices of white chicken breast arranged in a small mound at the center. Bright orange carrot spirals weave through the greens. On top of the chicken, a scattering of mixed nuts and red dried cranberries adds texture and color. The dish is finished with a drizzle of brownish-orange dressing with a slightly glossy texture and sprinkled with white sesame seeds and fresh green cilantro leaves. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken (shredded or diced)
4 cups mixed greens (such as spinach, arugula, and romaine)
1 cup shredded carrots
1 cup red cabbage (thinly sliced)
1/2 cup dried cranberries
1/2 cup sliced almonds or chopped peanuts
1/4 cup green onions (chopped)
1/4 cup soy sauce (for the dressing)
2 tbsp rice vinegar (for the dressing)
1 tbsp sesame oil (for the dressing)
1 tbsp honey or maple syrup (for the dressing)
1 tsp fresh ginger (grated, for the dressing)
1 clove garlic (minced, for the dressing)
Salt and pepper (to taste)

Instructions

Step 1: In a large salad bowl, combine the mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, sliced almonds or chopped peanuts, and chopped green onions.
Step 2: Add the cooked, shredded or diced chicken to the salad bowl. Toss gently to evenly combine all the ingredients.
Step 3: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
Step 4: Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
Step 5: Serve the salad immediately for the freshest taste, or refrigerate for up to 2 hours to let the flavors meld before serving.

Tips & Variations

Substitute chicken with tofu or shrimp for a different protein option.
Use walnuts or cashews instead of almonds or peanuts for varied texture and flavor.
Add a splash of lime juice to the dressing for extra brightness.
For extra crunch, toast the nuts lightly before adding them to the salad.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the greens crisp. If refrigerated after tossing, the salad may become soggy. Reheat is not recommended as this dish is best served cold or at room temperature.