Asian Chicken Cranberry Salad

This Asian Chicken Cranberry Salad is bright, crunchy, and balanced with savory-sweet dressing and a pop of chewy fruit. Warm shredded chicken meets crisp cabbage and carrots while dried cranberries add a sweet chew and sliced almonds bring a toasted crunch. The dressing is a simple mix of soy, honey, rice vinegar, sesame oil, and fresh grated ginger that ties everything together without overpowering the fresh ingredients. It’s quick to toss and keeps well for a few days, so it’s perfect for busy lunches, light dinners, or a colorful potluck dish. For a fuller meal, serve over mixed greens or spoon into a pita for an easy handheld option. For another simple chicken salad option, see this easy chicken salad without celery.

Table of Contents

Why You’ll Love This Asian Chicken Cranberry Salad

Bright flavors: tart cranberries and fresh ginger lift the whole dish.
Great texture contrast: crunchy cabbage and almonds meet tender shredded chicken.
Fast to pull together: dressing takes minutes and salad mostly needs tossing.
Make-ahead friendly: components can be prepped in advance for quick assembly.
Light but satisfying: protein-forward with a small amount of healthy fat from sesame oil and almonds.
Flexible for diets: easy to make lower-sodium, gluten-free, or lighter by swapping a few items.
Portable: holds up well in a lunch container if you keep the almonds separate until serving.
Crowd-pleaser: colors, textures, and simple Asian-inspired seasoning appeal to many palates.

What Is Asian Chicken Cranberry Salad?

This is a tossed chicken salad that blends cooked shredded chicken with shredded cabbage and carrots, dried cranberries, green onion, cilantro, and sliced almonds. The dressing is an easy Asian-style mix of soy sauce, honey, rice vinegar, sesame oil, and freshly grated ginger. Taste-wise it’s a blend of savory umami from soy, a hint of toasted sesame, a touch of sweetness from honey and cranberries, and fresh zesty ginger. Texture is a major highlight: crisp vegetables, chewy fruit, tender chicken, and crunchy nuts. The cooking method is simple assembly—no cooking of raw ingredients needed if you start with cooked chicken—making it ideal for weeknight meals, light lunches, or brunch spreads with a casual, fresh vibe.

Ingredients for Asian Chicken Cranberry Salad

For the Base

2 cups cooked chicken, shredded
1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/2 cup dried cranberries

For the Sauce

2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp freshly grated ginger

To Serve

1/4 cup sliced almonds

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use leftover roasted chicken, rotisserie meat, or quickly poach breasts then shred. Use dark or white meat—both work.
Soy sauce: Swap with low-sodium soy sauce to reduce salt. For gluten-free, use tamari or a gluten-free soy alternative.
Honey: You can use maple syrup or agave for a vegan option. Adjust sweetness to taste.
Rice vinegar: Apple cider vinegar can work in a pinch but rice vinegar is milder and more balanced here.
Sesame oil: A small amount adds toasted flavor; omit for a neutral taste or if sesame is not desired.
Dried cranberries: If you prefer less sweetness, reduce to 1/4 cup or soak briefly in warm water to plump them.
Almonds: If allergic or avoiding nuts, toasted sunflower seeds make a good crunchy substitute.
Cabbage and carrots: Pre-shredded mixes work fine to save prep time.

Step-by-Step Instructions

Step 1 – Prepare the base ingredients
In a large bowl, add 2 cups of shredded cooked chicken, 1 cup shredded cabbage, 1/2 cup shredded carrots, 1/4 cup thinly sliced green onions, 1/4 cup chopped cilantro, and 1/2 cup dried cranberries. Toss gently to combine so the ingredients are evenly distributed.
Visual cue: You should see a colorful mix of white chicken, orange carrots, green onions, and red cranberries.

Step 2 – Make the dressing
In a small bowl or jar with a lid, combine 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp freshly grated ginger. Whisk with a fork or close the jar and shake until the honey dissolves and the mixture is smooth.
Visual cue: Dressing should be thin and glossy, with no honey clumps.

Step 3 – Wait to dress
Hold off on adding the dressing until just before serving. This keeps the cabbage and carrots crisp instead of soggy. If you must dress earlier, toss lightly and serve within an hour.
Pro cue: If you’re prepping ahead, store the dressing in the fridge and add it at service.

Step 4 – Dress the salad
Right before serving, pour the dressing over the salad and toss gently until everything is lightly coated. Use a spatula or tongs to lift and fold the mixture so all components get a touch of dressing.
Visual cue: The salad should look lightly glossy, not drenched.

Step 5 – Add the almonds
Sprinkle 1/4 cup sliced almonds over the top just before serving to preserve their crunch. If serving to-go, pack almonds separately and add at mealtime.
Pro cue: Toast almonds lightly in a dry skillet for 2–3 minutes over medium heat for extra aroma and flavor—watch closely so they don’t burn.

Pro Tips for Success

Shred chicken while warm for easiest shredding and better texture.
Keep dressing chilled until the last minute to keep salad crisp.
Use a wide bowl for tossing so you coat everything evenly without bruising the greens.
Taste the dressing before adding; adjust honey or vinegar to balance if your soy sauce is salty or mild.
Toast the almonds briefly for a richer flavor but add them last to stay crunchy.
If the salad sits in the fridge, expect cabbage to soften after a day—serve within 2–3 days for best crunch.
Grate ginger fresh for the best brightness—ground ginger won’t replace the fresh bite.

Flavor Variations

OPTIONAL: Spicy kick — add 1/2 tsp chili garlic sauce or a pinch of red pepper flakes into the dressing.
OPTIONAL: Citrus boost — stir in 1 tsp orange zest to the dressing for a bright, fruity lift.
OPTIONAL: Sesame crunch — add 1 tsp toasted sesame seeds along with the almonds for extra texture.
OPTIONAL: Herb swap — replace half the cilantro with fresh mint for a brighter, fresher flavor.
OPTIONAL: Fruit swap — use chopped dried apricots or tart cherries instead of cranberries for a different fruity note.
OPTIONAL: Creamy twist — stir 1–2 tbsp plain Greek yogurt into the dressing for a creamy coating; adjust vinegar to taste.

Serving Suggestions

Spoon over a bed of mixed greens or baby spinach for a heartier salad plate.
Serve in soft tortillas or pita pockets for a simple wrap lunch.
Pair with steamed rice or soba noodles to make it a more filling meal.
Offer as part of a buffet with other light salads and grilled vegetables.
Plate on toasted sourdough or whole-grain bread for an open-faced sandwich.
Serve with a side of edamame or miso soup for a complete light dinner.

Make-Ahead, Storage & Reheating

Make-ahead: Prep chicken, shred vegetables, and mix dressing up to 2 days ahead. Keep almonds separate. Assemble and dress within 1 hour of serving for best texture.
Storage: Store the dressed salad in an airtight container in the refrigerator for up to 2–3 days. If undressed, components keep about 3–4 days.
Reheating: This salad is best served cold or at room temperature. If you want warm chicken, reheat shredded chicken separately in the microwave or skillet and let cool slightly before mixing with cold vegetables and dressing.
Texture changes: Once dressed, cabbage softens over time. To retain crunch, keep dressing and almonds separate until ready to serve.

Storage and Freezing Instructions

Freezing: Freezing is not recommended for this salad because dried cranberries, cabbage, and the dressing change texture when frozen and thawed. Cooked chicken can be frozen on its own, but the assembled salad will become watery and limp.
Better option: Freeze leftover cooked chicken separately (up to 3 months), then thaw and combine with fresh vegetables and dressing when ready to eat. Store salad components separately in the fridge if you plan multiple meals.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 320 kcal | 28 g | 18 g | 11 g | 3 g | 620 mg

Estimates vary by brands and portions.

FAQ About Asian Chicken Cranberry Salad

Q: Can I use raw chicken?
A: No. This recipe calls for cooked shredded chicken—use leftover roast, rotisserie, or poached chicken.

Q: How can I make it gluten-free?
A: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.

Q: My salad turned out watery—why?
A: Dressing added too early causes cabbage and carrots to release water. Add dressing just before serving.

Q: Can I skip the almonds?
A: Yes. Replace them with toasted seeds if there’s a nut allergy or omit entirely.

Q: How long will leftovers keep?
A: Dressed salad is best eaten within 2–3 days in the fridge. Undressed components keep a bit longer.

Q: Is there a good vegan version?
A: OPTIONAL: Use shredded tofu or a chickpea mash in place of chicken and replace honey with maple syrup.

TastyInspo Notes

For a bright plate, add a few whole cilantro leaves on top as garnish right before serving.
Drizzle a few extra drops of sesame oil at the end for an aromatic finish—less is more.
Serve the dressing on the side when serving guests so they can control the amount.
Use a mandoline or food processor for quick, even shredding of cabbage and carrots.
If you like textural contrast, quarter the cranberries for smaller bites that spread more evenly.

Troubleshooting

Bland dressing: Add 1/2 tsp more soy sauce or a pinch of salt and a touch more honey to balance.
Too salty: Dilute with a bit more rice vinegar and a small splash of water, then taste again.
Over-soft cabbage: Next time, toss dressing at the last minute or serve components separately.
Almonds burnt while toasting: Remove immediately and use new nuts; toast over medium heat and stir constantly.
Dressing separated: Whisk or shake again to recombine; if still thin, add a touch more honey to stabilize.
Salad too dry: Add a little extra dressing, 1 tsp at a time, until desired coating is reached.

Final Thoughts

This Asian Chicken Cranberry Salad is an easy, colorful dish that balances savory, sweet, and crunchy elements for a satisfying meal. It’s quick to assemble, flexible to adapt, and keeps well when components are stored separately—making it a go-to for simple lunches and light dinners.

Conclusion

For a quick visual guide and serving ideas, check this helpful video and recipe page: Asian Chicken Cranberry Salad (Video!) – Reluctant Entertainer.

Asian Chicken Cranberry Salad with Sesame Dressing (So Good!)