Ready for a salad that’s as joyful and vibrant as your favorite summer picnic? This Asian Chicken Cranberry Salad is an irresistible combination of juicy chicken, crunchy cabbage, sweet-sour cranberries, and a zippy homemade dressing—topped off with flavorful fixings like toasted almonds and crisp ramen noodles for the ultimate texture party. Whether you’re prepping weekday lunches or dazzling friends at a potluck, this salad bursts with color, flavor, and fun in every bite, making it a standout in your recipe lineup.
Ingredients You’ll Need
With just a handful of simple, colorful ingredients, the Asian Chicken Cranberry Salad layers bold flavors and fantastic crunch. Each component brings something unique—whether it’s bold color, sweet chew, or satisfying protein—so don’t skimp!
- Cooked shredded chicken: Pre-cooked rotisserie chicken is super convenient, and its juicy, seasoned meat brings heartiness to the salad.
- Shredded green cabbage: This classic salad base adds fresh crunch and holds up beautifully under the dressing.
- Shredded red cabbage: For a pop of color and an extra layer of earthy texture, don’t leave this out!
- Matchstick carrots: These delicate strips provide natural sweetness and make every bite more vibrant.
- Sliced green onions: For a gentle, oniony bite that brightens up the salad without overpowering.
- Dried cranberries: Little ruby gems of tangy sweetness that distinguish this salad and keep you coming back for more.
- Sliced almonds (toasted): Toasted almonds deliver nutty aroma and a delightful snap in every bite.
- Ramen noodles (crushed, seasoning discarded): For unbeatable crunch—crush them up right before adding to preserve texture.
- Chopped fresh cilantro (optional): Adds fragrant freshness; use it if you love a hint of herbal zing.
- Rice vinegar: This tangy staple in the dressing gives the salad its signature zing.
- Honey: Just the right amount of sweetness to balance the savory flavors.
- Soy sauce: Brings umami depth and a touch of saltiness to the dressing.
- Sesame oil: A small splash packs a big, toasty flavor punch—don’t skip it!
- Neutral oil (canola or avocado): Blends seamlessly and helps emulsify the dressing.
- Ground ginger: For a touch of warmth and familiar Asian-inspired flair.
- Salt and pepper to taste: Essential for perfecting the flavors; start light and adjust as needed.
How to Make Asian Chicken Cranberry Salad
Step 1: Combine All the Salad Ingredients
Grab your biggest mixing bowl, because this salad is all about layering textures and colors. Add the shredded chicken, green cabbage, red cabbage, matchstick carrots, green onions, dried cranberries, toasted almonds, crushed ramen noodles, and cilantro if you’re using it. This step is wonderfully straightforward—just pile everything in, and you’ll see the rainbow come together.
Step 2: Whisk Up the Dressing
In a separate small bowl, combine the rice vinegar, honey, soy sauce, sesame oil, neutral oil, ground ginger, and a sprinkle of salt and pepper. Whisk vigorously until the dressing is glossy and fully emulsified. Tasting as you go is the secret to balancing the flavors just right—add a touch more honey for sweetness, or soy sauce for depth, if needed.
Step 3: Dress and Toss
Pour the vibrant dressing over your awaiting bowl of goodness. Using two large salad forks or clean hands, toss everything gently but thoroughly, making sure every ingredient gets a luscious coating of the dressing. You’ll notice the cabbage starts to glisten and the almonds and noodles begin to mingle with the cranberries.
Step 4: Let the Flavors Meld
Now comes the little magic trick: Let the salad sit for 10 to 15 minutes before serving. This is when all the flavors really get to know each other, and the ramen noodles soften just slightly without losing their delightful crunch.
Step 5: Serve and Enjoy
Scoop generous helpings onto plates or bowls, and serve your Asian Chicken Cranberry Salad chilled or at room temperature. Each bite offers a harmony of textures and flavors guaranteed to put a smile on your face.
How to Serve Asian Chicken Cranberry Salad
Garnishes
For an extra flourish, sprinkle a handful of toasted sesame seeds or freshly chopped cilantro over the top just before serving. If you love a little heat, add a few slivers of fresh chili or a drizzle of sriracha for contrast. A wedge of lime on the side is also perfect for brightening each bite.
Side Dishes
Asian Chicken Cranberry Salad is a superstar on its own, but it pairs beautifully with simple sides. Try serving it with steamed jasmine rice, fresh summer rolls, or light miso soup. For something heartier, warm baguette slices or sesame flatbread soak up any extra dressing in the tastiest way!
Creative Ways to Present
Make this salad the centerpiece of your next gathering by serving it in a big, shallow platter, mounded high for dramatic effect. For lunches or picnics, pack it into individual mason jars with garnishes on top. Or, set up a DIY bar and let everyone build their own bowl, customizing with extra toppings like sliced avocado or roasted edamame.
Make Ahead and Storage
Storing Leftovers
One of the best things about Asian Chicken Cranberry Salad is how well it keeps in the fridge. Simply transfer leftovers to an airtight container and refrigerate for up to 3 days. The cabbage stays nicely crisp, and the flavors actually deepen over time.
Freezing
While many salads don’t freeze well, you can freeze the shredded chicken separately before assembling the salad, which is handy for meal prep. However, once mixed, this salad is best enjoyed fresh, as the cabbage and toppings tend to lose their crunch after thawing.
Reheating
No need to reheat—this dish shines cold or at cool room temperature! If you want to freshen it up after refrigeration, let it sit out for 10-15 minutes before serving and give it a quick toss. Add a splash of extra dressing or a squeeze of lime if the salad needs a little refresh.
FAQs
Can I make Asian Chicken Cranberry Salad vegetarian?
Absolutely! Simply omit the chicken, or swap in shelled edamame or diced tofu for great protein and texture. The salad is just as delicious and satisfying, and those substitutions soak up the flavorful dressing beautifully.
How far in advance can I prepare this salad?
You can make Asian Chicken Cranberry Salad up to a day in advance. In fact, letting it sit overnight in the fridge lets the flavors meld even more. Just leave out the ramen noodles until just before serving so they stay crisp.
What kind of chicken works best?
Rotisserie chicken is a home cook’s best friend here—it’s juicy, tender, and already seasoned. But you can use any leftover cooked chicken, grilled or poached breasts or thighs, or even turkey for a twist!
Can I substitute the cranberries?
Yes! If you’re out of dried cranberries, try dried cherries, raisins, or chopped dried apricots. Each brings a unique sweetness and chew, keeping the salad just as delightful.
Is the salad gluten free?
To make Asian Chicken Cranberry Salad gluten free, simply swap the ramen noodles for gluten-free crunchy rice noodles or omit them altogether. Also, double-check that your soy sauce is gluten free, or use tamari as an alternative.
Final Thoughts
If you’re craving something endlessly crunchy, colorful, and packed with flavor, this Asian Chicken Cranberry Salad is pure mealtime happiness. Whether you’re feeding a crowd or meal prepping for the week, I promise this is one recipe you’ll want to make again and again. Give it a try, and let this salad bring some extra brightness to your table!
Print
Asian Chicken Cranberry Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, perfect for a light and refreshing meal. The combination of shredded chicken, crunchy cabbage, sweet cranberries, and toasted almonds, all tossed in a flavorful dressing, makes for a satisfying dish.
Ingredients
Salad:
- 3 cups cooked shredded chicken (rotisserie works well)
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup matchstick carrots
- 1/2 cup sliced green onions
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted)
- 1 package ramen noodles (crushed, seasoning discarded)
- 1/4 cup chopped fresh cilantro (optional)
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 cup neutral oil (like canola or avocado oil)
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Prepare Salad: In a large mixing bowl, combine the shredded chicken, green cabbage, red cabbage, carrots, green onions, dried cranberries, toasted almonds, crushed ramen noodles, and cilantro if using.
- Make Dressing: In a separate small bowl, whisk together the rice vinegar, honey, soy sauce, sesame oil, neutral oil, ground ginger, salt, and pepper until fully emulsified.
- Combine: Pour the dressing over the salad and toss to combine. Let the salad sit for 10 to 15 minutes to allow the flavors to meld and the noodles to soften slightly.
- Serve: Serve chilled or at room temperature.
Notes
- This salad holds up well in the fridge and is great for meal prep.
- For a vegetarian version, omit the chicken or replace it with edamame or tofu.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 10g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
