Asian Chicken Cranberry Salad

by

Sweet, Savory & Crunchy Delight.

This Asian Chicken Cranberry Salad is the perfect balance of sweet, savory, and crunchy — a refreshing twist on your usual chicken salad recipe. Tender sliced chicken, crisp cabbage, juicy cranberries, and toasted almonds are tossed in a light sesame ginger dressing that’s bursting with flavor. It’s ideal for quick weeknight dinners, healthy meal prep lunches, or even a colorful holiday side dish. Ready in about 30 minutes, this easy salad recipe saves time while delivering bold, vibrant taste. Fresh, satisfying, and totally crave-worthy!

⏱️ Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Servings: 4 servings

📝 Ingredients

For the Chicken:

  • 2 large chicken breasts
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For the Salad:

  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • ½ cup dried cranberries
  • ½ cup sliced almonds (toasted)
  • 2 green onions, thinly sliced
  • 1 cup mandarin orange segments (optional)

For the Sesame Ginger Dressing:

  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large skillet or grill pan
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Mixing bowls
  • Whisk
  • Large salad bowl
  • Tongs

👩‍🍳 Step-by-Step Instructions

1️⃣ Season the Chicken
Pat chicken dry and season both sides with olive oil, salt, pepper, and garlic powder.

2️⃣ Cook the Chicken
Heat skillet over medium heat. Cook for 6 minutes per side until golden and internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly 🔪.

3️⃣ Prepare the Dressing
In a bowl, whisk rice vinegar, soy sauce, honey, ginger, sesame oil, olive oil, and Dijon until smooth. Dressing should smell fragrant and slightly sweet 🌿.

4️⃣ Build the Salad Base
In a large bowl, combine green cabbage, purple cabbage, carrots, cranberries, almonds, and green onions.

5️⃣ Assemble
Add sliced chicken and mandarin oranges (if using).

6️⃣ Toss & Serve
Drizzle dressing over the salad and toss until evenly coated. The cabbage should stay crisp and lightly glossy 🥗.

Serve immediately or chill for 30 minutes to let flavors meld.

💡 Pro Tips

  • Extra Crunch: Add crispy chow mein noodles just before serving.
  • Meal Prep Friendly: Store dressing separately for up to 4 days.
  • Make It Lighter: Use low-sodium soy sauce and reduce honey.
  • Flavor Boost: Sprinkle sesame seeds on top before serving.

🔄 Variations

  • Spicy Kick: Add sriracha or red pepper flakes to the dressing.
  • Low-Carb Option: Replace honey with a sugar-free sweetener.
  • Wrap It: Turn into Asian chicken lettuce wraps.
  • Beef Version: Swap chicken for thinly sliced grilled beef.

❓ FAQ

Can I use rotisserie chicken?
Yes! It’s a great time-saving shortcut.

How long does it last in the fridge?
Up to 3 days if stored undressed.

Can I make it dairy-free?
Yes — this recipe is naturally dairy-free.

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