Dinner

Asian Chicken Cranberry Salad Recipe

ByLily Monroe January 25, 2026January 25, 2026

Introduction

This Asian Chicken Cranberry Salad is a vibrant and refreshing dish that combines tender chicken with crisp vegetables and a sweet-savory dressing. It comes together quickly, making it perfect for a light lunch or a simple dinner.

A white plate holds a colorful mixed salad with multiple layers, starting from the base with thin, shredded orange carrot sticks and pale green chopped cabbage, mixed with some small pieces of purple cabbage. On top of this base is a layer of shredded pale chicken meat providing texture and volume. Scattered throughout are small dark red dried cranberries adding spots of deep red color. The salad is garnished with roughly chopped brown almonds piled on the top center and a few bright green cilantro leaves spread evenly across the layers. The plate rests on a white marbled surface with natural light casting soft shadows, giving the salad a fresh and vibrant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works great)
1/2 cup dried cranberries
1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup thinly sliced green onions, plus extra for garnish
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp freshly grated ginger

Instructions

Step 1: In a large bowl, combine the shredded chicken, shredded cabbage, shredded carrots, dried cranberries, sliced green onions, and chopped cilantro. Gently toss to mix the ingredients evenly.
Step 2: In a small bowl or jar, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger until the honey has dissolved and the dressing is well combined.
Step 3: Just before serving, pour the dressing over the salad and toss gently to coat all the ingredients without wilting the vegetables.
Step 4: Sprinkle the sliced almonds over the top for a crunchy finish and garnish with extra green onions if desired. Serve immediately.

Tips & Variations

Use a pre-made coleslaw mix that includes both cabbage and carrots to save prep time.
Swap almonds for cashews or peanuts if you prefer a different crunch or need a nut-free option (omit nuts entirely for nut allergies).
Add a splash of lime juice to the dressing for a brighter, tangier flavor.
For extra protein, toss in some edamame or toasted sesame seeds.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and toss the salad just before serving to maintain the crispness of the vegetables. Reheat is not recommended for this salad; enjoy it cold or at room temperature.

How to Serve

The image shows a fresh salad in a white bowl on a white marbled texture. The salad has a base layer of light and dark green leafy lettuce mixed with shredded white cabbage and thin orange carrot strips spread evenly. On top of this, there are pieces of shredded cooked chicken with a light brown color. Scattered over the top are dark red dried cranberries, sliced light brown almonds, and a few whole almonds, adding texture and color contrast. Some small green cilantro leaves are spread across, adding freshness. The salad looks vibrant and crunchy with varied textures and colors mixing green, orange, red, and brown tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are much tarter and less sweet, so they’re not a direct substitute for dried cranberries. If you prefer fresh, consider cooking them briefly with some sugar to soften and sweeten them before adding to the salad.