Let’s be honest, the midday lunch slump is real. You’re busy, hungry, and the idea of another plain sandwich just feels uninspiring. I was tired of the same old routine and craved a quick, flavorful meal that required no cooking but still delivered on taste and texture.
This Asian Chicken Cranberry Salad came from that exact need—a fresh, crunchy, sweet, and savory bowl that’s ready in just 15 minutes. It’s become my go-to weekday lunch and a delightful way to enjoy protein and veggies without any hassle.
- It comes together incredibly fast, perfect for busy weekdays when time is limited.
- No heat or stove is needed, making it a mess-free, easy-to-prepare meal.
- Loaded with protein from tender chicken, keeping you full and satisfied longer.
- Features a wonderful combination of crunchy, sweet, and zesty flavors for a balanced, exciting taste.
Ingredients
- Cooked shredded chicken (2 cups): Use store-bought rotisserie chicken for effortless prep and juicy, tender protein.
- Dried cranberries (1/2 cup): Adds a chewy, naturally sweet pop to balance savory elements perfectly.
- Shredded cabbage (1 cup): Provides a refreshing crisp texture and a mild flavor for base salad crunch.
- Shredded carrots (1/2 cup): Adds vibrant color and a subtle natural sweetness; a coleslaw mix works well too.
- Thinly sliced green onions (1/4 cup): Brings a delicate sharpness and fresh, bright bite to the salad.
- Chopped fresh cilantro (1/4 cup): Offers fragrant herbal notes that brighten every mouthful.
- Sliced almonds (1/4 cup): Sprinkled last for satisfying crunch and a toasty, nutty flavor contrast.
- Soy sauce (2 tbsp): Forms the savory backbone of the dressing with deep umami richness.
- Honey (1 tbsp): Balances salty and tangy with natural sweetness in the dressing.
- Rice vinegar (1 tbsp): Adds a tangy acidity that lifts the flavors and keeps the salad zesty.
- Sesame oil (1 tsp): Infuses the dressing with distinctive, nutty aroma and flavor depth.
- Freshly grated ginger (1/2 tsp): Delivers a fresh, zingy spice note that excites the palate.
Instructions
- Combine Salad Ingredients
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In a large bowl, add shredded chicken, cabbage, carrots, dried cranberries, green onions, and fresh cilantro. Toss gently to evenly distribute all ingredients while preserving texture. Hold off on almonds until serving to maintain their crunch.
- Prepare the Dressing
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In a small bowl or jar, whisk together soy sauce, honey, rice vinegar, sesame oil, and freshly grated ginger until the honey dissolves and the dressing is smooth. This sweet-savory mix brings the salad together with an irresistible zing.
- Toss Salad with Dressing
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Right before serving, pour the dressing over the salad mixture and toss gently to coat all ingredients lightly. Adding the dressing last ensures the cabbage and carrots stay crispy without wilting or sogginess.
- Add Crunchy Almonds
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Sprinkle sliced almonds over the dressed salad for a nutty crunch on every bite. This final touch elevates the texture and gives a satisfying contrast to the tender chicken and crisp greens.
- Serve and Enjoy Immediately
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Plate your salad fresh so every component retains its best quality. This vibrant, colorful dish is a perfect quick lunch that tastes like a treat, every time.
- Using pre-cooked rotisserie chicken saves you prep time and adds extra flavor.
- Toss almonds at the end to avoid sogginess and keep their crunch.
- You can swap cilantro for fresh mint or basil if preferred for a different herb twist.
Storage Tips
Store leftover salad without dressing in an airtight container in the fridge for up to 2 days. Keep almonds separate until ready to serve to maintain their crunch.
Serving Suggestions
This salad pairs wonderfully with light miso soup or steamed edamame for a complete Asian-inspired lunch. Serve chilled or at room temperature for best texture and flavor.
- For extra protein, add sliced boiled eggs or tofu cubes as optional mix-ins.
- Use a mandoline slicer for even and uniform shredded vegetables for consistent texture.
- Adjust dressing ingredients to taste—more honey for sweetness, or extra ginger for spice.
FAQs
- Can I use leftover chicken for this salad?
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Yes! Leftover shredded chicken works perfectly for this salad and saves preparation time.
- What can I substitute if I don’t have sesame oil?
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Olive oil or toasted walnut oil can be used but will change the distinct Asian flavor slightly.
- Is this salad gluten-free?
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To make it gluten-free, ensure to use gluten-free soy sauce or tamari in the dressing.
- Can I make this salad ahead of time?
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Yes, prepare the salad ingredients in advance but toss with dressing and almonds just before serving to keep it fresh.
- What other nuts can I use instead of almonds?
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Chopped cashews or peanuts add a great crunch and complement the Asian flavors well.
Asian Chicken Cranberry Salad
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 whisk or fork
- 1 measuring cups and spoons
Ingredients
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 cup shredded cabbage and 1/2 cup shredded carrots or 1 1/2 cups coleslaw mix
- 1/2 cup dried cranberries
- 1/4 cup thinly sliced green onions plus extra for garnish
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Instructions
- In a large bowl, combine shredded chicken, shredded cabbage and carrots, dried cranberries, sliced green onions, and chopped cilantro. Toss gently.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger until well combined.
- Pour dressing over the salad just before serving and toss lightly to coat all ingredients.
- Sprinkle sliced almonds on top for added crunch and garnish with extra green onions if desired.
Notes
- Use rotisserie chicken to save time.
- Mix dressing just before serving to keep salad crisp.
- Store leftovers in the fridge up to 2 days.
- Substitute almonds with walnuts for variation.
