If you’re looking for a sensational blend of flavors and textures that’ll brighten up any meal or gathering, this Asian Chicken Cranberry Salad Recipe is an absolute must-try. Packed with tender shredded chicken, crisp cabbage, crunchy toasted almonds, and those delightfully sweet dried cranberries, every bite bursts with freshness and an irresistible balance of savory and sweet. The zingy, homemade dressing ties everything together beautifully, elevating this salad from simple to spectacular in just minutes.
Ingredients You’ll Need
This recipe is wonderfully straightforward, yet every ingredient plays a crucial role in creating the perfect harmony of flavors, colors, and textures that make this salad shine. From crisp veggies to crunchy nuts and the punchy dressing, these basics come together effortlessly.
- 2 cups cooked shredded chicken: Use grilled or rotisserie chicken for juicy, flavorful protein that’s ready in a snap.
- 4 cups shredded green cabbage or coleslaw mix: Provides a refreshing crunch and vibrant green color.
- 1 cup shredded carrots: Adds natural sweetness and bright orange contrast.
- 1/2 cup sliced green onions: Brings a mild, fresh onion flavor without overpowering the salad.
- 1/2 cup dried cranberries: These deliver bursts of tangy sweetness that wonderfully complement savory components.
- 1/2 cup sliced almonds (toasted): Adds a delightful nutty crunch and depth.
- 1 packet ramen noodles (crushed, seasoning discarded): The secret crispy element that creates extra texture and fun.
- 2 tablespoons sesame seeds (optional): Sprinkled on top, they offer subtle nuttiness and visual appeal.
For the dressing:
- 1/4 cup rice vinegar: Balances the salad with a gentle, tangy zip.
- 2 tablespoons soy sauce: Adds umami depth and a salty edge.
- 1 tablespoon sesame oil: Provides a rich, toasted aroma that is signature to Asian flavors.
- 1 tablespoon honey or maple syrup: Sweetens the dressing just enough to marry all the flavors together.
- 2 tablespoons olive oil: Gives body and smoothness to the dressing.
- 1 teaspoon grated fresh ginger: Brings a warm, spicy brightness that lifts the entire salad.
- 1 clove garlic (minced): Adds savory sharpness that rounds out the taste.
- Salt and pepper to taste: Essential seasonings to balance and enhance all the other ingredients.
How to Make Asian Chicken Cranberry Salad Recipe
Step 1: Prepare the Fresh Ingredients
Start by shredding your cooked chicken into bite-sized pieces — this is the heart of our salad, packed with protein and flavor. Then, shred or grab your pre-mixed green cabbage or coleslaw mix, shred the carrots finely for a tender crunch, and thinly slice the green onions. This preparation ensures every mouthful has a fantastic mix of texture and taste.
Step 2: Combine the Salad Base
In a large mixing bowl, toss together the shredded chicken, cabbage, carrots, green onions, dried cranberries, toasted sliced almonds, and crushed ramen noodles (remember to discard the seasoning packet—it’s not needed here!). This blend sets the stage for the dressing to coat each ingredient beautifully while preserving the crispness of the salad’s elements.
Step 3: Whisk the Dressing
In a small bowl or jar, vigorously whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, olive oil, freshly grated ginger, minced garlic, and a pinch of salt and pepper until the dressing is smooth and emulsified. This mixture is where all the exciting Asian-inspired flavors combine with just the right amount of sweetness and tang.
Step 4: Toss and Marinate
Pour the freshly whisked dressing over the salad base and toss everything together gently but thoroughly. Let the salad sit for 5 to 10 minutes before serving to allow the flavors to meld and the ramen noodles to soften slightly—this way, every forkful is bursting with layered, vibrant flavors. If you like, sprinkle the sesame seeds right before serving for that lovely finishing touch.
How to Serve Asian Chicken Cranberry Salad Recipe
Garnishes
Adding a final garnish of extra toasted almonds or a sprinkle of fresh cilantro brightens the dish visually and flavor-wise. Sesame seeds enhance the nutty notes, and a wedge of lime on the side can offer a refreshing twist for those who like an extra zing.
Side Dishes
This salad pairs beautifully with simple steamed jasmine rice, light miso soup, or even some crispy spring rolls. Its balance of protein, crunch, and tang make it a fantastic centerpiece alongside subtle, mild-flavored dishes that won’t overshadow it.
Creative Ways to Present
Serve this salad in a vibrant, shallow bowl to showcase the colorful ingredients, or create individual portions in crisp iceberg lettuce cups for a fun finger-food experience. You could even stack it in a mason jar for a ready-to-go lunch with layers of color peeking through.
Make Ahead and Storage
Storing Leftovers
Leftover Asian Chicken Cranberry Salad Recipe stores well in an airtight container in the refrigerator for up to 2 days. To keep things crunchy, it’s best to store the dressing separately and add the crushed ramen noodles right before serving.
Freezing
Freezing this salad is not recommended since fresh vegetables and crunchy nuts tend to lose their texture after freezing and thawing. For best results, enjoy the salad fresh or chilled.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warm, simply allow it to sit out for about 10 minutes before serving but avoid direct heat to preserve its crispness and freshness.
FAQs
Can I make this Asian Chicken Cranberry Salad Recipe vegetarian?
Absolutely! Simply omit the chicken and swap in protein-rich options like edamame or crispy tofu cubes. The salad still holds its crunch and bold flavors perfectly.
What if I can’t find ramen noodles?
If ramen noodles aren’t available, try substituting with crushed fried wonton strips or even crispy chow mein noodles, which also add wonderful texture and a touch of Asian flair.
How far in advance can I prepare this salad?
You can prep all the ingredients and even make the dressing up to a day ahead, but to keep the noodles crunchy, mix them into the salad only right before serving.
Is it possible to make the dressing less sweet?
Yes, feel free to reduce the honey or maple syrup to suit your taste preferences. The sweetness balances the vinegar, so adjust slowly until you reach your perfect balance.
Can this salad be served as a main dish?
Definitely! With shredded chicken and nutrient-packed greens, this salad is substantial and satisfying enough to be a light lunch or dinner on its own.
Final Thoughts
This Asian Chicken Cranberry Salad Recipe is a true crowd-pleaser that brings freshness, crunch, and vibrant flavor to your table without any fuss. It’s perfect for busy weeknights, casual lunches, or even special occasions where you want something unique but easy. Trust me, once you try it, this delightful salad will become one of your favorite go-to recipes to share with friends and family.
Print
Asian Chicken Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Asian-Inspired
Description
This Asian Chicken Cranberry Salad is a vibrant, crunchy, and flavorful dish combining tender shredded chicken, fresh greens, sweet dried cranberries, and toasted almonds tossed in a tangy sesame-ginger dressing. Perfect for a quick, nutritious lunch or light dinner, it offers the perfect balance of textures and taste with an Asian-inspired twist. The salad is easy to prepare with no cooking required, making it ideal for busy days or meal prepping.
Ingredients
Salad Ingredients
- 2 cups cooked shredded chicken (grilled or rotisserie)
- 4 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted)
- 1 packet ramen noodles (crushed, seasoning discarded)
- 2 tablespoons sesame seeds (optional)
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the shredded chicken, cabbage, carrots, green onions, dried cranberries, toasted almonds, and crushed ramen noodles. Gently toss these ingredients to evenly distribute them.
- Prepare the Dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey (or maple syrup), olive oil, freshly grated ginger, minced garlic, along with salt and pepper until well combined and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Let the salad sit for 5 to 10 minutes at room temperature to allow the flavors to meld and the noodles to slightly soften.
- Serve: Just before serving, sprinkle the salad with sesame seeds if desired. Serve chilled or at room temperature for best flavor and texture.
Notes
- For a vegetarian version, omit the chicken and substitute with edamame or tofu for protein.
- To keep the ramen noodles crunchy, add them along with the dressing just before serving if preparing the salad in advance.
- This salad can be made ahead and stored refrigerated; however, noodles should be added fresh to maintain their crispness.
