This Asian Chicken Cranberry Salad balances savory, sweet, and crunchy textures for a lively midweek meal or impressive potluck contribution. I first developed this version to use leftover roast chicken and found the tangy cranberries and sesame-ginger dressing made it feel fresh and special every time. For a different cranberry-chicken twist, I also like the texture contrast in this cranberry-walnut chicken salad recipe: cranberry-walnut chicken salad.
Why Make This Recipe
- Bright, balanced flavor: sesame-ginger dressing brightens the savory chicken while dried cranberries add tart sweetness.
- Fast and convenient: most work is chopping — you can use leftover or rotisserie chicken to save 20–30 minutes.
- Nutritionally smart: protein-rich chicken plus fiber from fresh greens and cranberries makes a satisfying, well-rounded plate.
- Versatile for occasions: great for lunches, light dinners, picnic salads, or holiday buffet rotations.
- Personal insight: I love this salad because it consistently feels elevated (special textures and flavors) while remaining easy enough for weeknights.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes if you’re cooking chicken)
- Cook time: 10 minutes (if making chicken from scratch)
- Total time: 25–35 minutes
- Servings: 4 (as a main)
- Difficulty: Easy
- Method: Pan-seared or roasted chicken is shredded or sliced, tossed with mixed greens, cranberries, julienned vegetables, toasted almonds, and a quick sesame-ginger vinaigrette.
My Experience Making This Recipe
I tested this salad multiple times using both leftover rotisserie chicken and quickly pan-seared breasts. The biggest discovery was that toasting the nuts and blooming the sesame in the dressing reliably improves aroma and depth. I also learned to dress the salad lightly and toss just before serving to keep greens crisp.
How to Make Asian Chicken Cranberry Salad
Start by cooking or using pre-cooked boneless chicken thighs or breasts — season with salt, pepper, and a light brush of sesame oil, then pan-sear at medium-high heat for 4–5 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest 5 minutes, then slice thinly. For the salad, combine 6 cups mixed greens, 1 cup shredded cabbage, 1/2 cup julienned carrots, 1/2 cup dried cranberries, 1/3 cup toasted sliced almonds, and 2 green onions. Whisk a dressing of 3 tbsp soy sauce (or tamari), 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated fresh ginger, 1 clove garlic minced, 1 tbsp toasted sesame oil, and 3 tbsp neutral oil. Toss the salad with 3–4 tablespoons of dressing and top with the warm chicken; garnish with sesame seeds. Expect bright flavor and a satisfying mix of textures.
Expert Tips for Success
- Cook chicken to temperature: use an instant-read thermometer to hit 165°F (74°C) and avoid overcooking, which makes the meat dry.
- Toast nuts and seeds: toast almonds and sesame seeds in a dry skillet for 2–3 minutes until fragrant to boost flavor.
- Bloom aromatics: warm the sesame oil briefly with grated ginger in the dressing to release fragrance before whisking the rest of the ingredients.
- Prep components ahead: chop veggies and make dressing up to 24 hours ahead; keep dressing refrigerated and toss just before serving to prevent sogginess.
- Equipment tip: a sharp chef’s knife and a cutting board with good traction (damp towel underneath) speed up prep and improve safety.
How to Serve Asian Chicken Cranberry Salad
- Serve as a main with crusty whole-grain bread or steamed rice for a more filling meal.
- Present it family-style on a platter with sliced chicken fanned over the top and a drizzle of extra dressing for visual appeal.
- For parties, spoon salad into endive leaves or wonton cups for bite-sized servings — similar crunchy-sweet ideas appear in this cranberry-pecan chicken wonton cup recipe: crispy cranberry pecan chicken wonton cups.
- Make it a lunch bowl by adding quinoa or farro and a soft-boiled egg for extra protein.
Storage and Reheating Guide
Store components separately for best quality: keep dressed salad in an airtight container in the fridge for up to 24 hours; refrigerated cooked chicken will keep 3–4 days. Freeze cooked, cooled chicken (sliced or shredded) in a freezer-safe bag for up to 3 months; thaw overnight in the fridge before reheating. Reheat chicken in a 350°F (175°C) oven for 8–10 minutes or gently in a skillet with a splash of broth until it reaches 165°F (74°C) internal temperature. If salad becomes soggy, revive it by draining excess liquid, chilling briefly, and adding fresh, crisp greens.
Recipe Variations
- Gluten-free: use tamari or coconut aminos instead of soy sauce and ensure all packaged ingredients are certified gluten-free.
- Dairy-free: this recipe is naturally dairy-free; add sliced avocado for creaminess if desired.
- Nut-free: replace toasted almonds with roasted pumpkin seeds (pepitas) or crisped chickpeas for crunch.
- Peanut-sesame twist: swap the sesame dressing for a Thai-style peanut-ginger dressing and incorporate shredded cabbage — similar flavor profiles are used in this Asian peanut slaw: Asian peanut slaw.
Nutritional Highlights
- High-quality protein: chicken provides lean protein for muscle maintenance and satiety.
- Antioxidant boost: dried cranberries and fresh vegetables contribute vitamins and phytonutrients.
- Allergen info: contains tree nuts (almonds) and soy (soy sauce); swap as needed for allergies. For portioning, aim for about 1.25–1.5 cups per person as a main course.
Troubleshooting Common Issues
- Soggy salad: avoid overdressing; reserve extra dressing and only toss 2–3 tbsp for the initial mix, adding more at the table.
- Bland chicken: season generously and sear at medium-high heat to build a flavorful crust; a quick marinade of 1 tbsp soy, 1 tsp honey, and 1 tsp sesame oil for 30 minutes adds depth.
- Dressing separation: whisk in neutral oil slowly or use a jar to shake vigorously; if it separates later, re-emulsify by whisking or shaking before serving.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of cooking my own?
A: Absolutely — rotisserie chicken is a great time-saver and gives the salad ready-to-use tender meat. Remove skin if you want a leaner salad and shred or slice to preferred size.
Q: How do I keep dried cranberries from being too sweet?
A: Choose unsweetened or reduced-sugar dried cranberries, or balance sweetness with more acid in the dressing (add an extra teaspoon of rice vinegar or a squeeze of lime).
Q: Can I scale this recipe up for a crowd?
A: Yes. Multiply ingredients linearly and keep dressing separate until service. For buffet service, set out dressing in a pitcher so guests can dress their own to avoid sogginess.
Q: What greens work best?
A: Mix bitter and tender leaves — baby spinach, arugula, and romaine hearts are excellent. Avoid very delicate leaves if you’ll assemble early; sturdier lettuces like romaine hold up better.
Conclusion
If you’d like to compare variations and an alternate recipe format for inspiration, check this helpful take on a similar preparation: Asian Chicken Cranberry Salad – Taste Of Recipe.
Print
Asian Chicken Cranberry Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
This Asian Chicken Cranberry Salad balances savory, sweet, and crunchy textures, making it a perfect midweek meal or potluck dish.
Ingredients
- 4 boneless chicken thighs or breasts
- Salt and pepper
- 1 tsp sesame oil
- 6 cups mixed greens
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup dried cranberries
- 1/3 cup toasted sliced almonds
- 2 green onions, sliced
- 3 tbsp soy sauce (or tamari)
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp toasted sesame oil
- 3 tbsp neutral oil
- Sesame seeds for garnish
Instructions
- Cook chicken seasoned with salt, pepper, and sesame oil at medium-high heat for 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes and slice thinly.
- In a large bowl, combine mixed greens, shredded cabbage, julienned carrots, dried cranberries, toasted almonds, and green onions.
- Whisk together soy sauce, rice vinegar, honey, grated ginger, garlic, toasted sesame oil, and neutral oil to create the dressing.
- Toss salad with 3–4 tablespoons of dressing and top with warm chicken; garnish with sesame seeds.
Notes
Dress the salad lightly and toss just before serving to keep greens crisp. Toast nuts and bloom aromatics for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-searing or Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg