Asian Chicken Cranberry Salad Recipe – Healthy Lunch Idea
This Asian chicken cranberry salad recipe is a fresh and flavorful dish made with shredded chicken, crunchy vegetables, dried cranberries, and sesame dressing. Perfect for healthy lunches, family meals, or anytime you want a refreshing salad with a sweet and savory twist.
Equipment
- Large mixing bowl
- Cutting board and knife
- Whisk or small jar (for dressing)
- Airtight containers (for storage/meal prep)
Ingredients
- 2 cups cooked chicken (shredded or diced; rotisserie works well)
- 2 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- ½ cup dried cranberries (or fresh, lightly sweetened)
- ¼ cup toasted almonds or sunflower seeds
- 2 green onions, sliced
Dressing (classic sesame-ginger):
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Prepare Chicken: Shred or dice cooked chicken into bite-sized pieces.
- Assemble Vegetables: Add cabbage, carrots, bell pepper, and green onions to a large mixing bowl.
- Add Cranberries & Nuts: Toss in cranberries and toasted almonds or sunflower seeds.
- Make Dressing: Whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic until smooth.
- Combine Salad: Pour dressing over chicken and vegetables. Toss well to coat evenly.
- Chill & Serve: Refrigerate for 15 minutes before serving to allow flavors to meld. Garnish with extra cranberries or sesame seeds.
Notes
- Quick Tip: Use rotisserie chicken for convenience.
- Flavor Variations: Try creamy peanut dressing or add lime juice for brightness.
- Meal Prep: Store dressing separately and toss just before serving to keep veggies crisp.
- Fruit Swaps: Substitute cranberries with pomegranate seeds or dried cherries.
- Storage: Refrigerate up to 3 days in airtight containers.