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Asian Chicken Cranberry Salad

A vibrant and wholesome salad combining shredded chicken, crispy vegetables, and a tangy dressing, perfect for family gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience or poach fresh chicken breast.
  • 1/2 cup dried cranberries Opt for unsweetened versions for a healthier choice.
  • 1 cup shredded cabbage Green or red cabbage brings a perfect crunch and vibrant color.
  • 1/2 cup shredded carrots Provides subtle sweetness and brightens the salad.
  • 1/4 cup thinly sliced green onions Adds mild onion flavor and a splash of green.
  • 1/4 cup chopped fresh cilantro Elevates the dish with a fragrant, refreshing note.
  • 1/4 cup sliced almonds Lightly toast them for an extra layer of flavor.
Dressing Ingredients
  • 2 tbsp soy sauce Brings saltiness to the dish.
  • 1 tbsp honey Balances the flavors with natural sweetness.
  • 1 tbsp rice vinegar Provides a refreshing contrast with its tanginess.
  • 1 tsp sesame oil Adds a nutty aroma; use sparingly.
  • 1/2 tsp freshly grated ginger Introduces warmth and zing to the dressing.

Method
 

Preparation
  1. In a large bowl, combine shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro. Toss gently to mix.
Make the Dressing
  1. In a small bowl or jar, combine soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Whisk or shake until well combined.
Combine and Serve
  1. Right before serving, pour the dressing over the salad and toss gently until everything is lightly coated.
  2. Sprinkle sliced almonds on top for added crunch. Serve immediately.

Notes

Store leftover salad in an airtight container in the fridge for up to 2 days. Keep almonds separate to maintain crunch.