Satisfy your craving for a healthy yet flavorful meal with this Asian Chicken Salad. It combines tender chicken, crisp greens, and sweet-tart cranberries, all tied together by a tangy sesame ginger dressing. Perfect for busy weeknights or a refreshing lunch, this salad delivers great taste and balanced nutrition in every bite.
I first whipped up this Asian Chicken Salad on a hectic day when I needed something light but filling. As the scent of ginger and sesame oil drifted through my kitchen, my husband and little one were drawn in by the enticing aroma. Their smiles upon tasting the mix of sweet cranberries and savory chicken told me I’d found a winning dish. Now, it’s our go-to for busy afternoons, quick dinners, or a potluck contribution that always garners compliments.
Why This Chicken Salad
- Savory-Sweet Blend: The tangy dressing pairs perfectly with cranberries’ subtle sweetness.
- Textural Variety: Crisp veggies, tender chicken, and crunchy nuts unite for an unforgettable mouthfeel.
- Quick & Easy: Minimal prep makes it a lifesaver on busy days.
- Customizable: Adjust the protein, spice level, or add extra veggies to suit any preference.
Ingredients (Serves 4)
- Cooked Chicken (2 cups, shredded or cubed)
- Ideal for using up leftover rotisserie chicken or quickly poaching breasts.
- Mixed Greens (4 cups)
- Combine spinach, arugula, and romaine for varied flavors and textures.
- Shredded Carrots (1 cup)
- Brightens the salad visually and adds a pleasant crunch.
- Red Cabbage (1 cup, thinly sliced)
- Contributes vibrant color and a hearty bite.
- Dried Cranberries (½ cup)
- Brings sweetness that balances the savory dressing.
- Sliced Almonds or Peanuts (½ cup)
- Add healthy fats and a satisfying crunch.
- Green Onions (¼ cup, chopped)
- Mild onion taste that complements the rest without overpowering.
Dressing
- Soy Sauce (¼ cup)
- Use low-sodium if desired to regulate salt content.
- Rice Vinegar (2 tbsp)
- Adds a gentle tang; can be substituted with apple cider vinegar in a pinch.
- Sesame Oil (1 tbsp)
- A small amount provides big nutty flavor.
- Honey or Maple Syrup (1 tbsp)
- Brings the sweet element to balance the dressing.
- Fresh Ginger (1 tsp, grated)
- A warm, spicy kick essential to the Asian-inspired profile.
- Garlic (1 clove, minced)
- Adds a savory depth to the sauce.
- Salt & Pepper (to taste)
- Season the dressing carefully, bearing in mind the soy sauce’s saltiness.
How to Chicken Salad
- Combine Salad Base
- In a large bowl, add mixed greens, shredded carrots, sliced red cabbage, dried cranberries, chopped nuts, and green onions.
- Add Chicken
- Gently fold in the cooked chicken, ensuring it’s evenly distributed among the veggies.
- Whisk Dressing
- In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
- Taste and season with salt and pepper as needed.
- Dress the Salad
- Drizzle the dressing over the salad.
- Toss gently to ensure all ingredients are coated with the flavorful sauce.
- Serve or Chill
- Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld.
- Give it a final toss before plating to distribute the dressing thoroughly.
Tip
Maximize Crunch
To maintain that satisfying crunch, add the nuts and cranberries just before serving. This helps prevent them from softening if the salad is made ahead or sits in the fridge, ensuring every forkful retains its vibrant texture.
Asian Chicken Salad delivers the perfect harmony of sweet, savory, and tangy notes in a single bowl. Whether you serve it as a light lunch or pair it with soup for a heartier dinner, its versatility and ease make it a staple worth adding to your recipe lineup. One taste, and you’ll realize how effortlessly a few fresh ingredients can turn into a refreshing meal that pleases everyone at the table.
Frequently Asked Questions
1. Can I add other vegetables?
Yes, bell peppers, cucumbers, or even edamame work well for extra color and nutrients.2. How should I store leftovers?
Keep any leftover salad in the fridge for up to 2 days, though the greens may wilt if the dressing is already mixed in.3. Is it gluten-free?
Use tamari instead of soy sauce, and double-check other ingredients.4. Could I make it vegetarian?
Simply omit the chicken or replace with tofu.5. How can I make it spicier?
Add chili flakes or a dash of sriracha to the dressing for more heat.
Asian Chicken Salad
Satisfy your craving for a healthy yet flavorful meal with this Asian Chicken Salad. It combines tender chicken, crisp greens, and sweet-tart cranberries, all tied together by a tangy sesame ginger dressing.
Print
Pin
Rate
Servings: 4
Ingredients
Cooked Chicken (2 cups, shredded or cubed)
- Ideal for using up leftover rotisserie chicken or quickly poaching breasts.
Mixed Greens (4 cups)
- Combine spinach arugula, and romaine for varied flavors and textures.
Shredded Carrots (1 cup)
- Brightens the salad visually and adds a pleasant crunch.
Red Cabbage (1 cup, thinly sliced)
- Contributes vibrant color and a hearty bite.
Dried Cranberries (½ cup)
- Brings sweetness that balances the savory dressing.
Sliced Almonds or Peanuts (½ cup)
- Add healthy fats and a satisfying crunch.
Green Onions (¼ cup, chopped)
- Mild onion taste that complements the rest without overpowering.
Dressing
Soy Sauce (¼ cup)
- Use low-sodium if desired to regulate salt content.
Rice Vinegar (2 tbsp)
- Adds a gentle tang; can be substituted with apple cider vinegar in a pinch.
Sesame Oil (1 tbsp)
- A small amount provides big nutty flavor.
Honey or Maple Syrup (1 tbsp)
- Brings the sweet element to balance the dressing.
Fresh Ginger (1 tsp, grated)
- A warm spicy kick essential to the Asian-inspired profile.
Garlic (1 clove, minced)
- Adds a savory depth to the sauce.
Salt & Pepper (to taste)
- Season the dressing carefully bearing in mind the soy sauce’s saltiness.
Instructions
Combine Salad Base
- In a large bowl, add mixed greens, shredded carrots, sliced red cabbage, dried cranberries, chopped nuts, and green onions.
Add Chicken
- Gently fold in the cooked chicken, ensuring it’s evenly distributed among the veggies.
Whisk Dressing
- In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
- Taste and season with salt and pepper as needed.
Dress the Salad
- Drizzle the dressing over the salad.
- Toss gently to ensure all ingredients are coated with the flavorful sauce.
Serve or Chill
- Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld.
- Give it a final toss before plating to distribute the dressing thoroughly.
Notes
Maximize Crunch
To maintain that satisfying crunch, add the nuts and cranberries just before serving. This helps prevent them from softening if the salad is made ahead or sits in the fridge, ensuring every forkful retains its vibrant texture. Asian Chicken Salad delivers the perfect harmony of sweet, savory, and tangy notes in a single bowl. Whether you serve it as a light lunch or pair it with soup for a heartier dinner, its versatility and ease make it a staple worth adding to your recipe lineup. One taste, and you’ll realize how effortlessly a few fresh ingredients can turn into a refreshing meal that pleases everyone at the table.
To maintain that satisfying crunch, add the nuts and cranberries just before serving. This helps prevent them from softening if the salad is made ahead or sits in the fridge, ensuring every forkful retains its vibrant texture. Asian Chicken Salad delivers the perfect harmony of sweet, savory, and tangy notes in a single bowl. Whether you serve it as a light lunch or pair it with soup for a heartier dinner, its versatility and ease make it a staple worth adding to your recipe lineup. One taste, and you’ll realize how effortlessly a few fresh ingredients can turn into a refreshing meal that pleases everyone at the table.
