This Easy Asian Chicken Cranberry Salad is a tasty mix of juicy chicken, crunchy veggies, and sweet tart cranberries. It’s fresh, colorful, and super quick to whip up!
I love tossing this salad together for lunch. It’s light yet filling, and you can enjoy it on its own or with a side of rice—a perfect yummy combo!
Key Ingredients & Substitutions
Shredded Chicken: Cooked chicken breast is a great source of protein. You can use rotisserie chicken for added flavor and convenience. If you’re vegetarian, try using shredded tofu or chickpeas as a substitute.
Cabbage: Green cabbage is crunchy and holds up well in salads. If you’re looking for a change, red cabbage adds beautiful color. You could also use kale for a different flavor and nutrition boost!
Almonds: Sliced almonds add a lovely crunch. Feel free to swap in sunflower seeds or walnuts if you have nut allergies, or even use pumpkin seeds for a fun twist.
Dried Cranberries: These sweet-tart gems add a pop of flavor. You can easily substitute them with raisins or dried cherries if you prefer something different.
Mandarin Oranges: They lend a nice sweetness to the salad. If you don’t have them, fresh orange segments or even pineapple tidbits can work well.
How Do I Make Sure the Salad Stays Crunchy?
To keep your salad crunchy, it’s essential to dress it just before serving. Here are a few tips:
- Keep the dressing separate until you’re ready to eat. This helps prevent the veggies from wilting.
- Use fresh ingredients and chop the cabbage and carrots right before mixing. This extra step ensures maximum crunchiness!
- Chill your ingredients in the fridge ahead of time, especially the diced chicken and veggies. Everything will stay crisp and refreshing!
Enjoy creating your Easy Asian Chicken Cranberry Salad and experimenting with these tips and substitutions! It’s all about making it your own.
Easy Asian Chicken Cranberry Salad
Ingredients You’ll Need:
Main Ingredients:
- 3 cups shredded cooked chicken breast
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 1/2 cup mandarin orange segments (canned or fresh)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro (optional)
- 1 tablespoon poppy seeds
For The Dressing:
- 1/3 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil (or neutral oil)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and 30 minutes to chill in the refrigerator. Total time is about 45 minutes. It’s a quick recipe, perfect for a delicious lunch or dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by poaching or grilling the chicken breasts until fully cooked. Once they cool down, shred them into bite-size pieces. This can be done ahead of time to save on prep!
2. Combine the Veggies and Chicken:
In a large mixing bowl, add the shredded chicken, shredded cabbage, shredded carrots, sliced almonds, dried cranberries, mandarin orange segments, sliced red onion, and cilantro if you’re using it. Give everything a good stir to mix them evenly.
3. Make the Dressing:
In a separate small bowl, whisk together the rice vinegar, soy sauce, honey (or maple syrup), toasted sesame oil, vegetable oil, grated ginger, and minced garlic. Taste and add salt and pepper to your preference. This dressing is what brings all the flavors together!
4. Dress the Salad:
Pour the delicious dressing over the salad mixture. Toss everything together thoroughly, ensuring all ingredients are well coated with the dressing.
5. Add the Final Touches:
Sprinkle the poppy seeds on top of the salad and give it one last gentle toss for a little extra crunch.
6. Chill Out:
Cover the salad and refrigerate it for at least 30 minutes. This not only cools the salad down but also allows the flavors to meld beautifully!
7. Serve and Enjoy:
When you’re ready to serve, dish out the salad cold or at room temperature. You can garnish with extra cilantro or almonds for a lovely presentation. Enjoy your fresh and flavorful salad!
This Easy Asian Chicken Cranberry Salad is fresh, crunchy, and bursting with a delightful mix of sweet, tangy, and savory flavors. Perfect for a light meal or as a side dish!
FAQ About Easy Asian Chicken Cranberry Salad
Can I Use Pre-Cooked Chicken for This Salad?
Absolutely! Using rotisserie chicken is a great time-saving option. Just shred it and add it to your salad. It adds great flavor as well!
How Can I Make This Salad Vegan?
To make this salad vegan, substitute shredded chicken with shredded tofu or chickpeas. Use maple syrup instead of honey for the dressing, and ensure your soy sauce is vegan-friendly.
Can I Use Fresh Cranberries Instead of Dried?
While fresh cranberries are quite tart and won’t provide the same sweetness, you can use them in the salad. Just keep in mind that you might want to add a little extra honey or maple syrup to balance the flavors!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but it can be a delicious meal prep option for quick lunches!
Feel free to experiment and make this salad your own! Enjoy!
