Name: Asian Chicken Cranberry Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups cooked chicken, shredded (Use rotisserie chicken or cooked shredded turkey for convenience.); 1 cup shredded cabbage (Green cabbage is standard; Napa cabbage can be milder.); 1/2 cup shredded carrots; 1/4 cup thinly sliced green onions; 1/4 cup chopped fresh cilantro (For a different flavor, replace with Thai basil or mint.); 1/2 cup dried cranberries (Can substitute dried cherries or golden raisins.); 2 tbsp soy sauce (Use low-sodium soy sauce if preferred.); 1 tbsp honey (Maple syrup can be used for a vegan option.); 1 tbsp rice vinegar; 1 tsp sesame oil (Toasted sesame oil is recommended.); 1/2 tsp freshly grated ginger (Ground ginger can be used in smaller amounts.); 1/4 cup sliced almonds (Consider toasting for extra flavor.)

This Asian Chicken Cranberry Salad is bright, crunchy, and just the right mix of sweet and savory. Shredded cooked chicken pairs with crisp cabbage and carrots, while dried cranberries add a chewy, fruity pop. A simple soy-honey-ginger dressing ties everything together with a hint of sesame. It’s easy to make in about 10 minutes if you have cooked chicken on hand, and it works as a light lunch, picnic salad, or a quick weeknight dinner over greens or tucked into pita. For another fast chicken salad idea, try this simple chicken chickpea salad for a change of pace.

Why You’ll Love This Asian Chicken Cranberry Salad

Fast to assemble when you use leftover or rotisserie chicken—ready in minutes.
Balanced textures: tender shredded chicken, crunchy cabbage, and crisp sliced almonds.
Flavor contrast of salty soy, sweet honey and cranberries, and bright rice vinegar.
Light but filling—high in protein and low in heavy mayo or cream.
Flexible: serve over greens, in pita pockets, or as a sandwich filler.
Makes a great packed lunch that keeps its texture when dressed just before serving.
Easy to scale up or down for meal prep or feeding a crowd.
Uses simple pantry staples with one fresh herb (cilantro) for a fresh finish.

What Is Asian Chicken Cranberry Salad?

Asian Chicken Cranberry Salad is a cold mixed salad built on shredded cooked chicken and crunchy vegetables with dried cranberries and sliced almonds for texture. The dressing is an Asian-inspired mix of soy sauce, honey, rice vinegar, sesame oil, and fresh ginger. It tastes sweet, salty, and slightly tangy with a mild sesame note. The salad is special because it pairs familiar American salad elements (dried cranberries, almonds) with a light Asian dressing for a modern crossover flavor. It’s an easy, no-cook assembly dish that fits weeknight dinners, light lunches, potlucks, or a casual brunch 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 rotisserie chicken, leftover roasted chicken, or cooked shredded turkey. For lower fat, use skinless chicken breast.
Cabbage: Green cabbage is standard here. Napa cabbage or thinly sliced romaine add a milder crunch.
Dried cranberries: Substitute dried cherries or golden raisins if you prefer less tartness. Reduce quantity if you want fewer added sugars.
Soy sauce: Use low-sodium soy sauce to cut salt. Tamari works if you need gluten-free.
Honey: Maple syrup or agave can replace honey for a vegan option. Use slightly less for a less-sweet dressing.
Sesame oil: Toasted sesame oil is flavorful; if you don’t have it, use 1/2 tsp and add a tiny neutral oil (canola or olive) to reach the volume.
Almonds: Swap for toasted walnuts or chopped cashews for a different crunch and flavor.
Fresh ginger: Ground ginger can work in a pinch—use about 1/8 tsp ground and taste.

Step-by-Step Instructions

Step 1 – Prep the base ingredients
Shred the cooked chicken and place it in a large mixing bowl. Add the shredded cabbage, shredded carrots, thinly sliced green onions, chopped cilantro, and dried cranberries. Toss gently to combine.

Visual cue: The bowl should show a mix of colors—white and green cabbage, orange carrots, and red cranberries.

Step 2 – Make the dressing
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and freshly grated ginger until smooth and slightly glossy.

Step 3 – Dress the salad
Add the dressing to the salad just before serving. Toss gently until everything is evenly coated. Use just enough dressing to moisten the ingredients without making them soggy.

Pro cue: Start with all the dressing, toss once, then taste. Add a splash more vinegar or soy if you want brighter or saltier notes.

Step 4 – Add the almonds
Sprinkle the sliced almonds on top before serving so they stay crunchy.

Step 5 – Serve and enjoy
Serve this salad over mixed greens, in pita pockets, or on its own as a light meal.

Pro Tips for Success

Use warm shredded chicken if you want more aroma; the dressing will cling better. Chill before serving if you prefer a cold salad.
Toast the sliced almonds in a dry skillet for 2–3 minutes until fragrant for extra crunch and flavor.
Grate ginger fresh for the brightest ginger flavor; bottled minced ginger can be watery or too mild.
If using low-sodium soy sauce, taste the dressing and add a pinch more salt if needed.
Don’t add the dressing more than 30 minutes before serving—cabbage holds up, but the dried cranberries will soak up liquid over time.
Cut the green onions on a bias (slanted) for a nicer look and easier chewing.
If you like more heat, add a pinch of red pepper flakes or a small drizzle of sriracha to the dressing.

Flavor Variations

Optional: Peanut-ginger twist — add 1 tbsp creamy peanut butter to the dressing and thin with a splash of water for a richer, nutty flavor.
Optional: Citrus boost — stir in 1 tsp fresh orange zest and a squeeze of orange juice to brighten the salad.
Optional: Sesame-crunch upgrade — use toasted sesame seeds plus almonds for more sesame flavor.
Optional: Curry cranberry — add 1/2 tsp mild curry powder to the dressing for a warm spice note.
Optional: Herb swap — replace cilantro with chopped Thai basil or mint for a different fresh profile.
Optional: Add fruit — fold in thin slices of apple or pear for extra crunch and juiciness (works best just before serving).

Serving Suggestions

Serve over a bed of mixed baby greens for a fuller salad plate.
Spoon into whole wheat or plain pita pockets with extra greens for a handheld lunch.
Offer as a filling for lettuce wraps (butter or romaine leaves work well).
Pair with steamed rice or quinoa for a more substantial bowl meal.
Bring to a picnic or potluck—keep dressing separate until just before serving.
Serve alongside miso soup or a simple vegetable stir-fry for a light dinner combo.
Garnish with extra cilantro and a wedge of lime for brightness.

Make-Ahead, Storage & Reheating

Make-ahead: Prep the base (shredded chicken, vegetables, cranberries) up to 24 hours in advance and store in an airtight container. Keep the dressing and sliced almonds separate.
Combine and toss with dressing just before serving to keep almonds crunchy and cranberries from swelling.
Storage duration: Store leftover dressed salad in the refrigerator for up to 2 days. The texture will soften over time.
Reheating: This salad is best served cold or at room temperature. If you prefer it warm, gently warm the shredded chicken only, then toss with fresh vegetables and dressing.

Storage and Freezing Instructions

Freezing is not recommended for the fully assembled salad because the vegetables, dressing, and dried fruit change texture when frozen and thawed.
To freeze safely: freeze cooked shredded chicken separately in a freezer-safe bag for up to 3 months. Thaw in the refrigerator and reassemble the salad with fresh vegetables and dressing.
For short-term storage, keep the salad components separate (base, dressing, almonds) in the fridge for up to 2 days.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
253 | 24 g | 20 g | 10 g | 2 g | 475 mg

Estimates vary by brands and portions.

FAQ About Asian Chicken Cranberry Salad

Q: How many does this recipe serve?
A: It makes about 4 light servings as a main or 6 as a side, depending on portion size.

Q: Can I use raw chicken?
A: No—this recipe uses cooked, shredded chicken only. Cook raw chicken fully, cool, then shred before adding.

Q: What if the dressing is too salty?
A: Add a small splash of water or rice vinegar and a little extra honey to balance. Or use low-sodium soy sauce initially.

Q: My salad looks dry—how much dressing should I add?
A: Start with all the dressing, toss, and if it seems dry add up to 1 tsp more rice vinegar or 1 tsp olive oil to loosen it.

Q: Can I make it vegetarian?
A: Optional: Replace chicken with cooked chickpeas or firm tofu and use maple syrup instead of honey for a vegetarian version.

Q: Will the cranberries get soggy if mixed early?
A: Yes. Dried cranberries will absorb moisture and swell if dressed too long. Add dried fruit just before serving for best texture.

Notes

Toast almonds lightly to deepen flavor—watch closely; they burn fast.
Use a mix of red and green cabbage for a colorful bowl.
Taste the dressing and adjust soy or honey in small amounts—small changes make a big difference.
Chop cilantro last and fold in gently to keep its bright color and flavor.
Serve with lime wedges on the side for people who want an extra citrus kick.

Troubleshooting

Bland flavor: Add a pinch more soy sauce or a squeeze of rice vinegar to brighten flavors.
Too salty: Stir in a bit of honey, add a splash of water, or use more vegetables to dilute.
Salad too watery: Reduce rice vinegar or make sure vegetables are well-drained; add dressing at serving time.
Almonds soggy: Always add almonds at the end and keep separate for packed lunches.
Chicken dry: Toss warm chicken with a small amount of dressing before mixing with veggies to add moisture.
Overly sweet: Cut honey by half and increase rice vinegar slightly to balance.

Final Thoughts

This Asian Chicken Cranberry Salad is an easy, bright, and adaptable dish that combines sweet dried fruit, savory soy, and crunchy almonds for a satisfying meal any time of day. Its simple prep and flexible serving options make it a go-to for busy cooks and those who like bold, balanced flavors. For a quick how-to video and extra tips, check out Asian Chicken Cranberry Salad (Video!) – Reluctant Entertainer.