Go Back

Asian Chicken Cranberry Salad – Easy, Fresh & Flavor-Packed

Make this quick Asian Chicken Cranberry Salad — a colorful mix of chicken, greens, and tangy sesame dressing. Healthy, flexible, and ready in 20 minutes!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 420 kcal

Ingredients
  

For the Salad

  • 2 cups cooked chicken – Shredded or diced; leftover grilled or rotisserie chicken is perfect.
  • 4 cups mixed greens – A blend of spinach, arugula, and romaine adds color and texture.
  • 1 cup shredded carrots – Sweet, crunchy, and bright.
  • 1 cup red cabbage – Adds color, structure, and vitamin boost.
  • ½ cup dried cranberries – A little tart-sweet magic that ties everything together.
  • ½ cup sliced almonds or chopped peanuts – Adds richness and that essential crunch.
  • ¼ cup green onions, chopped – Mild and fresh; lifts the whole salad.

For the Dressing

  • 2 tbsp soy sauce – The umami backbone.
  • 2 tbsp rice vinegar – For balance and brightness.
  • 1 tbsp toasted sesame oil – Deep, nutty aroma that makes the dish.
  • 1 tbsp honey or maple syrup – A touch of sweetness to soften the vinegar.
  • 1 tsp grated fresh ginger – For warmth and zing.
  • 1 clove garlic, minced – Adds depth and sharpness.
  • Salt and pepper to taste

Instructions
 

  • Build the Base
    In a large bowl, combine your mixed greens, carrots, red cabbage, cranberries, almonds, and green onions. It should look like a rainbow of textures and colors.
  • Add the Chicken
    Toss in your cooked chicken — about 1 to 2 cups, depending on your appetite. Give it a gentle toss so everything mingles.
  • Whisk the Dressing
    In a small bowl (or a jar with a lid), combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Whisk (or shake) until blended. Taste and adjust — a little more vinegar for tang, a bit more honey if you want it sweeter.
  • Toss and Taste
    Pour the dressing over the salad and toss lightly until everything glistens but isn’t soggy. This isn’t soup — just a glossy coat will do.
  • Serve and Enjoy
    You can serve it immediately for crisp freshness or let it rest in the fridge for up to two hours so the flavors meld together. Either way, it’s a win.