Description
This Asian Chicken Cranberry Salad is a fresh, crunchy, and flavor-packed meal made with tender shredded chicken, crisp cabbage, sweet dried cranberries, and a savory sesame ginger dressing. Perfect for busy weekdays, this easy no-cook salad comes together in just 15 minutes.
Ingredients
Scale
For the Salad
- 2 cups cooked chicken, shredded
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup dried cranberries
- 1/4 cup sliced green onions
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds
For the Dressing
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh grated ginger
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro. Toss gently to mix.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger until smooth and combined.
- Pour the dressing over the salad just before serving and toss until evenly coated.
- Sprinkle sliced almonds over the top for extra crunch.
- Serve immediately and enjoy fresh.
Notes
Rotisserie chicken makes this recipe extra quick and easy.
For maximum crunch, add the dressing right before serving.
Store the dressing separately if meal prepping.
Toasted almonds add even more flavor and texture.
To make gluten-free, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg