Description
Asian Chicken Cranberry Salad is a quick, refreshing, and flavor-packed salad that turns a boring lunch into a vibrant meal in just 15 minutes. Sweet cranberries, crunchy almonds, and a savory-sweet dressing make this salad irresistible.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie recommended)
- ½ cup dried cranberries
- 1 cup shredded cabbage
- ½ cup shredded carrots (or use coleslaw mix)
- ¼ cup thinly sliced green onions (plus extra for garnish)
- ¼ cup chopped fresh cilantro
- ¼ cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp freshly grated ginger
Instructions
- In a large bowl, combine shredded chicken, cranberries, cabbage, carrots, green onions, cilantro, and sliced almonds.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger to make the dressing.
- Pour dressing over salad ingredients and toss until everything is evenly coated.
- Garnish with extra green onions or cilantro if desired.
- Serve immediately or chill for 10–15 minutes for enhanced flavors.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- For extra crunch, toast almonds lightly before adding.
- This salad can be prepped ahead and stored in the fridge for up to 1 day; add dressing just before serving to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch / Salad
- Method: No-Cook / Tossed
- Cuisine: Asian-Inspired