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
Scale
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.
