Oh my gosh, you HAVE to try this Asian chicken cranberry salad! It’s my absolute go-to when I need something fresh, flavorful, and ridiculously quick – we’re talking just 15 minutes from fridge to table. The sweet-tart pop of cranberries against savory Asian flavors is pure magic, trust me. I throw this together constantly – for quick lunches, potlucks, even fancy-ish dinners when I’m pretending to have my life together.
Here’s my confession: I cheat shamelessly with rotisserie chicken. After one too many “I’ll just quickly cook some chicken” disasters on busy weeknights (we’ve all been there), I finally embraced the pre-cooked route. Grab one from the store, shred it up, and boom – you’re halfway done. This salad is so versatile it practically begs you to make it your own – add more crunch, switch up the greens, go crazy!
Asian Chicken Cranberry Salad Ingredients
What makes this salad truly special is how each ingredient plays its part perfectly. I’ve tweaked these amounts over countless lunch preps to get that ideal sweet-savory balance. Trust me, don’t skip the sesame oil – it’s the flavor bomb that ties everything together!
Dressing Ingredients
- 2 tablespoons soy sauce (I use low-sodium to control saltiness)
- 1 tablespoon rice vinegar (that tangy kick is essential!)
- 1 tablespoon honey (helps all the flavors sing together)
- 1 teaspoon sesame oil (the secret weapon – don’t substitute!)
- 1/2 teaspoon freshly grated ginger (or 1/4 tsp ground if you’re in a pinch)
Salad Base Ingredients
- 2 cups cooked chicken, shredded (rotisserie works beautifully here)
- 1/2 cup dried cranberries (look for the plump, juicy ones)
- 1 cup finely shredded green cabbage (I use my mandoline for paper-thin slices)
- 1/2 cup shredded carrots (about 1 medium carrot)
- 1/4 cup chopped green onions (both white and green parts)
- 1/4 cup chopped fresh cilantro (flat-leaf parsley works if you’re anti-cilantro)
- 1/4 cup sliced almonds (toasted takes this to another level – see tips later!)
How to Make Asian Chicken Cranberry Salad
Okay, here’s where the magic happens – and I promise it’s easier than remembering your WiFi password! The best part? No stove required. Just grab your biggest mixing bowl and let’s get tossing.
Preparing the Salad Base
First, dump that gorgeous shredded chicken into your bowl. I like to break up any clumps with my fingers – it’s oddly satisfying! Then add your cabbage, carrots, green onions, and cilantro. Here’s my trick: toss these dry ingredients together first before adding any dressing. This helps everything distribute evenly so you don’t end up with one bite that’s all chicken and another that’s just cabbage (we’ve all been there).
Whisking the Asian Dressing
Now for the flavor explosion! In a small bowl, whisk together the soy sauce and rice vinegar first. Then drizzle in the honey while whisking – this helps it incorporate smoothly instead of clumping. Finally, add the sesame oil and ginger. Whisk like you mean it for about 30 seconds until it looks slightly thickened and shiny. Taste it! Need more tang? Add a splash more vinegar. Too salty? A bit more honey balances it perfectly.
Tossing and Garnishing
Pour that glorious dressing over your salad base and use two big spoons to toss everything together. Don’t be shy – get in there and make sure every shred of chicken gets coated. Last step? Sprinkle those almonds on top right before serving so they stay gloriously crunchy. Pro tip: if you’re meal prepping, keep the almonds separate in a baggie and add them daily so they don’t get soggy!

Why You’ll Love This Asian Chicken Cranberry Salad
Honestly, this salad checks ALL the boxes! Let me tell you why it’s become my forever favorite:
- 15-minute magic: From fridge to table faster than you can say “takeout” – perfect for those “I forgot to cook again” nights.
- Flavor fireworks: The sweet cranberries + savory Asian dressing combo will make your taste buds do a happy dance.
- Meal prep superstar: Makes 4 perfect portions that actually get better in the fridge – lunch for days!
Seriously, it’s the salad equivalent of your favorite comfy jeans – reliable, delicious, and always there when you need it most.
Expert Tips for the Best Asian Chicken Cranberry Salad
Listen, I’ve made this salad so many times I could probably do it in my sleep! Here are my hard-earned secrets for next-level results:
- Toast those almonds! Just 3-4 minutes in a dry pan transforms them from “nice” to “OMG” – watch closely though, they burn fast.
- Chill the dressing 10 minutes before tossing – it lets the flavors marry beautifully and clings to every bite better.
- Salt your cabbage first – a pinch of salt massaged into shredded cabbage for a minute makes it perfectly crisp-tender.
Trust me, these tiny tweaks make a HUGE difference – your taste buds will thank you!

Asian Chicken Cranberry Salad Variations
Oh, the fun part – making this salad your own! Try tossing in mandarin orange segments for juicy bursts of citrus. A sprinkle of toasted sesame seeds adds nutty depth. Feeling adventurous? A pinch of red pepper flakes or sriracha gives it a spicy kick. My neighbor swears by adding diced mango – crazy good!
Serving and Storing Asian Chicken Cranberry Salad
Here’s the beautiful thing about this salad – it tastes incredible right away AND holds up like a champ in the fridge! I always store leftovers in airtight containers (these glass ones are my favorite) with the almonds separate until serving. It’ll stay fresh for 3 days – though in my house, it never lasts that long! The flavors actually deepen overnight, making it perfect for meal prep. Just give it a quick stir before digging back in.
Asian Chicken Cranberry Salad Nutrition
Here’s the scoop on what you’re getting in every delicious bite of this salad! Nutrition info is per 1-cup serving (about 1/4 of the recipe), but remember – these are estimates that can vary based on your exact ingredients.
Calories: | 280 |
Protein: | 24g |
Fat: | 10g |
Carbs: | 22g |
Sugar: | 12g |
Fiber: | 3g |
*Nutrition calculated with low-sodium soy sauce and unsweetened dried cranberries. Using regular soy sauce adds about 100mg more sodium per serving.
Asian Chicken Cranberry Salad FAQs
Can I use fresh cranberries?
Oh honey, I wouldn’t recommend it! Fresh cranberries are way too tart and firm for this salad. Those dried little jewels give you the perfect pop of sweetness without the pucker. If you’re desperate, you could try soaking them in orange juice first – but trust me, just grab the dried ones!
Is this salad gluten-free?
Almost! Just swap the soy sauce for tamari or coconut aminos (my personal fave) and you’re golden. Regular soy sauce contains wheat, but those easy swaps make this salad completely gluten-free. I’ve served it to my gluten-sensitive friends and they gobbled it up!
How to make it spicier?
Now we’re talking! I love adding a teaspoon of sriracha to the dressing or a pinch of red pepper flakes. For serious heat lovers, mince up a Thai chili and mix it right in. Warning though – start small unless you’re into fire-breathing dragon mode!
Did You Make This Asian Chicken Cranberry Salad?
I’d love to hear how it turned out for you! Leave a quick rating below and tag me in your photos – nothing makes me happier than seeing your kitchen creations. Now go enjoy that crunchy, tangy goodness!
Print15-Minute Asian Chicken Cranberry Salad That Tastes Magical
A fresh and flavorful salad combining tender chicken, sweet cranberries, and crisp vegetables with an Asian-inspired dressing.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Asian Fusion
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp grated ginger
Instructions
- In a large bowl, combine chicken, cranberries, cabbage, carrots, green onions, and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and ginger.
- Pour dressing over salad and toss to coat evenly.
- Sprinkle almonds on top before serving.
Notes
- Use rotisserie chicken for quick prep
- Toast almonds for extra crunch
- Add mandarin oranges for sweetness
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg