Delicious Asian Chicken Cranberry Salad for Quick Healthy Meals

Looking for a salad that’s colorful, refreshing, and packed with flavor? This Asian Chicken Cranberry Salad is your answer. Juicy chicken, crisp mixed greens, sweet cranberries, and crunchy almonds come together with a tangy, slightly sweet Asian-inspired dressing that elevates every bite.

Perfect for quick lunches, light dinners, or meal prep, this salad is ready in just 20 minutes (plus optional chilling) and offers a balance of protein, healthy fats, and fresh vegetables. Its vibrant colors and bold flavors make it a meal you’ll actually look forward to eating.

Whether you’re feeding the family, prepping for the week, or hosting a casual lunch, this salad is versatile, satisfying, and utterly delicious.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 20 minutes, perfect for busy weekdays
• Healthy and balanced: Protein-rich chicken, fresh veggies, and wholesome toppings
• Flavorful: Sweet, savory, and tangy dressing with a hint of ginger
• Customizable: Swap almonds for peanuts or sunflower seeds; use seasonal veggies
• Make-ahead friendly: Chill in the fridge for up to 2 hours for enhanced flavor

Ingredients

For the Salad

• Cooked chicken (2 cups, shredded or diced) – Protein-packed base
• Mixed greens (4 cups, any variety) – Crisp, nutrient-rich foundation
• Shredded carrots (1 cup) – Adds color, sweetness, and crunch
• Shredded red cabbage (1 cup) – Provides vibrant color and texture
• Dried cranberries (1/2 cup) – Sweet and chewy, complementing the savory chicken
• Sliced almonds (1/4 cup) – Crunchy, nutty contrast; can substitute peanuts or sunflower seeds
• Green onions (2 tablespoons, chopped) – Adds mild onion flavor and freshness

For the Dressing

• Soy sauce (1/4 cup) – Savory, umami-rich base; use tamari for gluten-free
• Rice vinegar (2 tablespoons) – Tangy lift; apple cider vinegar works as a substitute
• Sesame oil (1 tablespoon) – Nutty aroma and depth; can use canola oil if necessary
• Honey (1 tablespoon) – Balances tanginess with sweetness; maple syrup for vegan option
• Fresh ginger (1 tablespoon, grated) – Adds zingy warmth
• Garlic (1 clove, minced) – Aromatic, savory kick

How to Make Asian Chicken Cranberry Salad

Step 1: Prepare the Salad Base

In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, and sliced almonds. Toss gently to mix.

Step 2: Add the Chicken

Fold in the cooked chicken, ensuring it’s evenly distributed throughout the salad.

Step 3: Make the Dressing

In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth and well combined.

Step 4: Assemble the Salad

Pour the dressing over the salad and toss to coat all ingredients evenly. Add chopped green onions and optional toppings if desired.

Step 5: Chill or Serve

Serve immediately for a crisp, fresh salad, or chill in the fridge for up to 2 hours to let the flavors meld.

Tips for Success

• Shred the chicken finely for even flavor distribution.
• Chill the salad briefly for deeper, more balanced flavors.
• Customize with seasonal vegetables like bell peppers, snap peas, or cucumbers.
• Use tamari for a gluten-free option and maple syrup to make it vegan-friendly.

Equipment Needed

• Large salad bowl
• Small bowl for dressing
• Whisk or fork
• Measuring spoons
• Knife and cutting board

Recipe Variations

• Vegan Version: Use maple syrup instead of honey and omit the chicken; add baked tofu for protein.
• Nut-Free Option: Replace almonds with seeds like pumpkin or sunflower seeds.
• Extra Crunch: Add crispy wonton strips or baked chickpeas on top.
• Spicy Twist: Add a teaspoon of sriracha or chili flakes to the dressing.

Serving Suggestions

Serve this salad on its own for a light meal, alongside steamed rice or noodles, or as a side to grilled chicken or fish. Garnish with extra green onions, sesame seeds, or lime wedges for an elevated presentation.

FAQs

Can I make this salad ahead of time?
Yes, you can prep the salad and dressing separately. Toss together and add dressing just before serving.

How long will leftovers last?
Store in an airtight container in the fridge for up to 2 hours best, although some ingredients may soften after longer storage.

Can I use other dried fruits instead of cranberries?
Yes, raisins, chopped dried apricots, or cherries work beautifully.

Can I use pre-cooked rotisserie chicken?
Absolutely! It’s a great shortcut for a quick meal.

Is this salad gluten-free?
Yes, if you use tamari instead of soy sauce.

Final Thoughts

This Asian Chicken Cranberry Salad is a vibrant, refreshing, and healthy option for any meal. It’s quick to prepare, full of flavor, and versatile enough to suit different dietary needs. With crunchy vegetables, protein-rich chicken, and a tangy-sweet dressing, it’s a recipe that will become a regular in your healthy meal rotation.

Print