Asian Chicken Cranberry Salad
A quick and vibrant salad that combines shredded chicken, crunchy vegetables, sweet cranberries, and a ginger-sesame dressing.
I first tried this Asian Chicken Cranberry Salad on a busy weekday when I needed something bright, crunchy, and ready in minutes. It instantly became my go-to for packed lunches and last-minute potlucks because it marries savory shredded chicken with sweet cranberries and a nutty sesame finish. The dressing is whisper-thin but bold, and the almonds at the end keep every bite satisfyingly crisp.
Why you’ll love this dish
This salad hits several marks: it’s quick to toss together, uses leftover or rotisserie chicken, and balances sweet, salty, and tangy in a single bowl. Make it for lunch, a light dinner, a picnic, or bring it to a brunch—people love the contrast of textures and the bright ginger-sesame dressing.
Why else try it? It’s budget-friendly (leftover chicken keeps costs down), kid-friendly if you skip extra ginger, and flexible for gluten-free swaps. If you like quick chicken salads, you might also enjoy this lemony one-pan meal I often pair it with for a fuller menu: 15-Minute Creamy Lemon Chicken Orzo.
How this recipe comes together
Quick overview before you begin:
- Shred cooked chicken and combine it with shredded cabbage, carrots, cranberries, green onions, and cilantro in a big bowl.
- Whisk the dressing (soy sauce, honey, rice vinegar, sesame oil, grated ginger) until it’s smooth.
- Dress the salad right before serving so the veggies stay crunchy.
- Sprinkle toasted sliced almonds on top for crunch.
This short workflow helps you prep fast and keeps textures bright.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1/2 cup dried cranberries
- 1 cup shredded cabbage (green or a mix)
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds (toasted if you like extra aroma)
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp honey (maple syrup for vegan)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Notes/substitutions: swap rotisserie chicken for cooked turkey or canned chicken in a pinch. If you prefer less sweetness, reduce cranberries to 1/3 cup. For more crunch, mix napa and green cabbage. For inspiration with other chicken recipes, see this collection: more chicken recipes.
Step-by-step instructions
- Pick a large mixing bowl.
- Add shredded chicken, cabbage, carrots, cranberries, sliced green onions, and chopped cilantro. Toss gently to combine. Do not add almonds yet.
- In a small bowl or jar, combine soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Whisk or shake until honey dissolves and dressing is uniform.
- Right before serving, pour dressing over the salad. Toss gently so everything is lightly coated. This preserves the crunch.
- Sprinkle sliced almonds on top and serve immediately.
Keep steps short and deliberate. Toss gently so the cabbage stays crisp and the shredded chicken doesn’t clump.
01Ingredients
Salad Ingredients
Dressing Ingredients
02Method
- Preparation
- Serving
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0 OF 5 DONE03Recipe notes
- 01Serve chilled or at room temperature. For best texture, store dressing separately and toss just before serving.
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Best ways to enjoy it
Serve this salad chilled or at room temperature. Plate it over mixed greens for a larger salad, stuff into pita pockets for lunch, or spoon it over warm rice for a heartier bowl. For a picnic, pack the dressing separately and add right before eating. Want a bold pairing? Serve alongside a creamy pasta like this Cajun chicken pasta for an easy surf-and-turf-style dinner: Cajun Chicken Pasta.
Garnish ideas: extra cilantro, a squeeze of lime, or a sprinkle of toasted sesame seeds.
Storage and reheating tips
Refrigerator: Store in an airtight container for up to 3 days if dressed. For best texture, store the dressing separately and toss just before serving—keeps veggies crisp for 3–4 days.
Freezing: Not recommended. The cranberries and cabbage change texture after thawing.
Food safety: Cool cooked chicken to refrigerator temperature within two hours of cooking. Reheat any warm components to 165°F (74°C) if you mix them hot into the salad.
Flavor swaps
- Asian-poppy: Add 1 tsp toasted sesame seeds and 1 tsp rice syrup instead of honey.
- Spicy kick: Stir in 1/2 tsp sriracha or a thinly sliced jalapeño.
- Nut-free: Replace almonds with roasted pumpkin seeds.
- Vegan: Use shredded tofu or tempeh, maple syrup for honey, and tamari for soy sauce.
- Fruit swap: Replace cranberries with chopped dried apricots or raisins for different sweetness profiles.
Your questions answered
Can I use raw chicken?
A: No — this recipe calls for cooked, shredded chicken. Use leftover roast, rotisserie, or poached chicken to save time.
How long can I keep it once dressed?
A: If dressed, eat within 3 days. Store in the fridge and toss gently before serving again. Dressing separates naturally; stir or shake to re-emulsify.
Is this gluten-free?
A: Only if you use gluten-free tamari or soy sauce. Also check that your dried cranberries don’t contain added gluten-containing ingredients.
Can I meal-prep this for lunches?
A: Yes. Store salad (without almonds and dressing) in containers. Add dressing and almonds just before eating for best texture.
Conclusion
If you want recipe variations or another take on the same salad, see this alternate version on Asian Chicken Cranberry Salad – Taste Of Recipe. You might also like my Asian Chicken Crunch Salad.
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