Asian Chicken Cranberry Salad

Asian chicken cranberry salad is a vibrant, crunchy, and flavor-packed dish that brings together sweet, savory, and tangy notes in every bite. Tender shredded chicken is tossed with crisp cabbage, green onions, dried cranberries, crunchy almonds, and a sesame-ginger dressing that ties it all together. I love how fresh and satisfying this salad is — it’s a perfect lunch, light dinner, or potluck favorite.

Why You’ll Love This Recipe

I love how this salad is both refreshing and filling. It’s loaded with texture from the crunchy cabbage and almonds, sweetness from the cranberries, and bold flavor from the Asian-inspired dressing. It’s incredibly easy to throw together using leftover chicken or a rotisserie chicken. Plus, it holds up well for meal prep, making it a go-to recipe when I want something quick, healthy, and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie or leftover)

• Green cabbage (shredded)

• Red cabbage (shredded, optional for color)

• Shredded carrots

• Green onions (sliced)

• Sliced almonds (toasted)

• Dried cranberries

• Ramen noodles (uncooked and crushed, optional for crunch)

For the dressing:

• Rice vinegar

• Soy sauce

• Sesame oil

• Olive oil or neutral oil

• Honey or maple syrup

• Fresh ginger (grated)

• Garlic (minced)

• Salt and pepper

• Optional: a dash of sriracha or chili flakes for heat

Directions

1. I start by combining the shredded chicken, cabbage, carrots, green onions, cranberries, and almonds in a large bowl.

2. If I’m using crushed ramen noodles, I add them just before serving so they stay crunchy.

3. In a small bowl or jar, I whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, and season to taste with salt, pepper, and optional heat.

4. I pour the dressing over the salad and toss everything together until evenly coated.

5. I let it sit for 10–15 minutes to let the flavors soak in, then serve chilled or at room temperature.

Servings and timing

This recipe serves 4–6 as a main dish or 6–8 as a side.
Prep time: 15 minutes
Total time: 15 minutes

Variations

• I sometimes use napa cabbage or a pre-packaged coleslaw mix to save time.

• For a vegetarian version, I swap the chicken for edamame or baked tofu.

• Mandarin oranges or apple slices add a fruity, juicy twist.

• I’ve used peanut butter in the dressing for a Thai-inspired variation.

• A sprinkle of sesame seeds or crispy wonton strips adds even more texture.

storage/reheating

I store leftover salad in an airtight container in the refrigerator for up to 3 days. If I’m planning to meal prep, I keep the dressing separate and add it just before serving to keep everything crisp. This salad is best served cold and doesn’t need reheating.

FAQs

Can I use a different protein?

Yes, I’ve used grilled shrimp, pork, or even tofu in place of chicken. It’s a flexible recipe that works with whatever I have on hand.

Is this salad gluten-free?

It can be — I use gluten-free soy sauce (like tamari) and skip the ramen noodles or use gluten-free ones if needed.

Can I make the dressing ahead of time?

Absolutely. I make the dressing up to 5 days ahead and store it in the fridge. I give it a good shake before using.

What kind of cabbage works best?

I use green cabbage for crunch and add a bit of red cabbage for color. Napa cabbage works well too and has a softer texture.

How do I keep the almonds crunchy?

I add toasted almonds just before serving. If I’m prepping the salad in advance, I keep the nuts in a separate container.

Conclusion

Asian chicken cranberry salad is one of my favorite no-fuss meals — it’s crunchy, colorful, and bursting with flavor. I love how easy it is to customize, how well it stores, and how fresh it tastes every time. Whether I’m making it for a light lunch, dinner, or a crowd-pleasing side, it always brings a burst of brightness to the table.