Asian Chicken Cranberry Salad Recipe – Easy 20-Minute Lunch

Introduction

The first time I tossed together this Asian Chicken Cranberry Salad, the kitchen smelled like toasted sesame oil and sweet citrus—one of those moments that just stops you in your tracks. You know the feeling when you find yourself sneaking bites straight from the mixing bowl? That’s exactly what happened here! I’d been craving something bright, crunchy, and satisfying for lunch but didn’t want to spend hours prepping. Enter this Asian Chicken Cranberry Salad recipe. It’s my go-to for busy weekdays, and honestly, it’s made me look forward to lunchtime.

I stumbled across the idea when I was trying to jazz up leftover rotisserie chicken. Cranberries were hiding in my pantry, and before I knew it, I was whisking together a tangy Asian-inspired dressing. The combination of sweet dried cranberries, juicy chicken, crisp cabbage, and a punchy dressing is pure magic—like your favorite takeout salad but fresher, healthier, and way more colorful.

This salad isn’t just about flavor (though, trust me, it’s loaded with it). It’s ridiculously easy to make, and you can throw it together in under 20 minutes. Whether you’re packing lunch for work, feeding a picky eater, or just want something different, this Asian Chicken Cranberry Salad checks all the boxes. I’ve tested it a dozen times—tweaking the dressing, swapping veggies, and adjusting the crunch factor—so you can be sure you’re getting my very best version. Let’s dive in and make lunchtime exciting again!

Why You’ll Love This Recipe

As someone who has made, shared, and eaten more salads than I can count, I can honestly say this Asian Chicken Cranberry Salad recipe stands out for a bunch of reasons. Here’s why you’ll want to add it to your regular lunch rotation:

• Quick & Easy: This salad comes together in just 20 minutes. Perfect for those days when you’re short on time but still want something delicious. No cooking required if you use leftover or rotisserie chicken!
• Simple Ingredients: Pantry staples and fridge favorites—nothing fancy or hard to find. You probably have everything you need already.
• Perfect for Any Occasion: Great for speedy lunches, meal-prep, potlucks, or even as a light dinner. It travels well and packs up easily.
• Crowd-Pleaser: The sweet-tart cranberries, crunchy veggies, and savory chicken are a combo everyone loves. Even kids have asked for seconds in my house!
• Unbelievably Delicious: The dressing is the true hero—zesty, a little sweet, and savory. Every bite is loaded with flavor and texture, making it anything but boring.

What really sets this Asian Chicken Cranberry Salad apart is the way the flavors play together. The cranberries give it a pop of sweetness, but they’re not overpowering. Toasted almonds and crispy noodles add the crunch you crave, while the chicken brings protein and heartiness. The dressing—made with sesame oil, rice vinegar, and a touch of honey—ties everything together. I use a little trick I picked up from restaurant salads: toss everything right before serving, so it stays crisp and fresh.

This isn’t just another chicken salad. It’s a recipe that will make you excited for lunch, impress your friends, and (maybe best of all) leave you feeling satisfied but not stuffed. My family requests this one weekly, and I’ve even brought it to book club potlucks—always a hit! If you want a salad that feels special but is secretly easy, you’ve found your new favorite.

Ingredients Needed

This Asian Chicken Cranberry Salad recipe uses simple, wholesome ingredients that deliver big flavor and texture. Most are pantry or fridge staples, but I’ll share a few tips and swaps in case you’re missing something or want to mix it up. Here’s what you’ll need:

• Chicken: 2 cups cooked chicken breast, shredded or chopped (rotisserie chicken works best for speed and juiciness, but leftover grilled or poached chicken is great too)
• Coleslaw Mix: 4 cups (about 250g) of shredded green and purple cabbage with carrots (buy the pre-shredded kind to save time, or slice your own for extra freshness)
• Red Bell Pepper: 1 medium, thinly sliced (adds color, crunch, and sweetness)
• Green Onions: 3, thinly sliced (for a mild onion flavor and pretty color)
• Dried Cranberries: 1/2 cup (60g) (I love using reduced-sugar cranberries, but any kind works)
• Toasted Sliced Almonds: 1/3 cup (30g) (buy them pre-toasted or toast them quickly in a dry skillet for extra flavor)
• Crispy Chow Mein Noodles: 1 cup (30g) (these add irresistible crunch—skip if gluten-free, or use crispy wonton strips)
• Fresh Cilantro: 1/4 cup chopped (optional, but adds a burst of freshness)

Dressing:

• Sesame Oil: 2 tablespoons (30ml) (for that nutty, toasty flavor—use toasted sesame oil for best results)
• Rice Vinegar: 3 tablespoons (45ml) (gives the dressing a bright tang—sub with apple cider vinegar in a pinch)
• Soy Sauce: 2 tablespoons (30ml) (for umami and saltiness—use tamari for gluten-free)
• Honey: 1 tablespoon (15ml) (balances the tart cranberries—maple syrup or agave work too)
• Olive Oil: 2 tablespoons (30ml) (helps mellow the dressing—avocado oil is a good swap)
• Garlic: 1 small clove, minced (or 1/2 teaspoon garlic powder if you’re short on time)
• Fresh Ginger: 1 teaspoon grated (or 1/4 teaspoon ground ginger if needed)
• Salt & Pepper: To taste

Ingredient Tips:

• For a vegetarian version, use baked tofu instead of chicken.
• If you only have whole almonds, chop or slice them before toasting.
• No coleslaw mix? Use a mix of shredded napa cabbage and carrots.
• If you need this to be nut-free, swap almonds for sunflower seeds or skip them entirely.
• For extra sweetness, toss in a handful of mandarin orange segments (so good in summer!).

I’ve tried this recipe with a few different brands of dried cranberries—Craisins are always reliable, but store brands work too. For the soy sauce, I usually reach for Kikkoman or San-J (the latter is gluten-free). Honestly, there’s lots of room to make this Asian Chicken Cranberry Salad your own with what you have on hand.

Equipment Needed

You don’t need any fancy gadgets to make this Asian Chicken Cranberry Salad recipe—just some basic kitchen tools. Here’s what I use:

• Large Mixing Bowl: Big enough to toss all the ingredients together without spilling (trust me, I’ve tried too-small bowls and it gets messy!)
• Small Jar or Bowl: For shaking or whisking the dressing—mason jars work great for quick, no-mess mixing
• Sharp Knife: For slicing peppers and green onions—keep it well-sharpened for clean cuts
• Cutting Board: Large enough for all your veggies and chicken
• Measuring Cups & Spoons: Precision helps, especially for the dressing
• Salad Tongs or Two Large Spoons: For tossing everything together evenly
• Skillet (optional): If you want to toast the almonds yourself (I do this on medium heat with no oil—just keep an eye on them!)

If you don’t have salad tongs, two big forks or even clean hands will work in a pinch. For budget-friendly options, almost any mixing bowl and utensils will do—I’ve made this salad at friends’ houses with whatever was on hand, and it always turns out great. Just be sure to dry your mixing bowl well so the dressing clings to the salad instead of pooling at the bottom.

Preparation Method

1. Prep the Chicken:
   
   Shred or chop 2 cups (about 300g) of cooked chicken breast. If you’re using rotisserie chicken, pull off the skin and shred with your hands or two forks. For leftover grilled or poached chicken, dice into bite-sized pieces. (Tip: Warm it slightly if it’s cold from the fridge—it absorbs the dressing better.) Total time: 3 minutes.
2. Slice the Veggies:
   
   Thinly slice 1 red bell pepper and 3 green onions. If your coleslaw mix isn’t pre-shredded, slice 4 cups (250g) of cabbage and 1 large carrot into thin strips. (Sensory cue: The cabbage should feel crisp but not dry.) Should take about 5 minutes.
3. Toast the Almonds (if needed):
   
   Place 1/3 cup (30g) sliced almonds in a dry skillet over medium heat. Stir constantly for 2-3 minutes until golden and fragrant. Don’t walk away—they burn fast! Let cool. (Optional step if you buy them pre-toasted.) Time: 3 minutes.
4. Make the Dressing:
   
   In a small jar or bowl, combine 2 tablespoons (30ml) sesame oil, 3 tablespoons (45ml) rice vinegar, 2 tablespoons (30ml) soy sauce, 1 tablespoon (15ml) honey, 2 tablespoons (30ml) olive oil, 1 small clove garlic (minced), and 1 teaspoon grated fresh ginger. Add a pinch of salt and pepper. Shake or whisk until fully combined and emulsified. Taste and adjust seasoning as needed. (Pro tip: If you like it sweeter, add a splash more honey.) Time: 2 minutes.
5. Combine the Salad:
   
   In your large mixing bowl, add the chicken, cabbage mix, sliced bell pepper, green onions, 1/2 cup (60g) dried cranberries, and 1/4 cup chopped cilantro. Pour the dressing over the top. Toss well until everything is evenly coated. (Sensory cue: The salad should glisten, with the dressing clinging to every bite.) Time: 3 minutes.
6. Add Crunchy Toppings:
   
   Just before serving, sprinkle 1/3 cup (30g) toasted almonds and 1 cup (30g) crispy chow mein noodles (or wonton strips) over the salad. Toss gently to distribute or leave them on top for extra crunch. (If you add them too early, they’ll get soggy.) Time: 1 minute.
7. Serve:
   
   Divide the salad onto plates or into lunch containers. Give it a final toss if needed. Garnish with extra cilantro or a squeeze of lime if you like. Enjoy immediately!

Troubleshooting Tips: If your salad seems dry, add a splash of extra dressing or a bit of orange juice. If it’s too tangy, a pinch of sugar helps balance things out. And if you’re meal-prepping, keep the crunchy toppings separate until you’re ready to eat.

Personal Note: I always double the dressing and keep extra in the fridge for quick salads or dipping veggies!

Cooking Tips & Techniques

Over the years, I’ve made this Asian Chicken Cranberry Salad recipe so many times I’ve picked up a few tricks. Here’s what I’ve learned (sometimes the hard way!):

• Don’t overdress the salad: Add about 3/4 of the dressing first, toss, and then decide if you need the rest. It’s easier to add more than to fix a soggy salad.
• Chop ingredients uniformly: Thin, even slices help the salad mix together evenly and make every forkful satisfying. I once rushed and left big chunks—didn’t love that bite!
• Use fresh ginger and garlic: The flavor is so much brighter than powdered. If you’re in a hurry, pre-minced options from the store work, but fresh makes a difference.
• Wait to add crunchy toppings: Crispy noodles and almonds get soggy fast. Keep them separate until just before serving, especially for meal prep.
• Double the recipe for a crowd: This salad is a hit at potlucks, and it scales up beautifully. Just mix in a really big bowl (learned that lesson after one overflow disaster on my countertop!).
• Balance your flavors: Taste the dressing before tossing. If it’s too salty, add a little more honey or rice vinegar. Too sweet? A splash more soy sauce fixes it.
• Meal-prep strategy: Store the salad base, dressing, and toppings separately in containers. Combine right before eating for the freshest flavor and crunch.

Honestly, the only time this salad didn’t work was when I got distracted and left the almonds toasting for “just a minute.” Burnt nuts smell terrible and ruin the flavor, so watch them closely! And if you want to save even more time, pre-cooked grilled chicken strips from the store can be a lifesaver.

Variations & Adaptations

One of my favorite things about this Asian Chicken Cranberry Salad recipe is how flexible it is. Here are some fun ways to make it your own:

• Low-Carb/Keto: Swap the chow mein noodles for roasted sunflower seeds or extra almonds. Use a low-sugar cranberry or even diced fresh strawberries in summer. Skip the honey or use a keto-friendly sweetener in the dressing.
• Vegetarian: Replace the chicken with baked or crispy tofu. Marinate tofu in a little soy sauce and sesame oil, then pan-fry until golden for extra flavor. Chickpeas also work well for a plant-based protein boost.
• Gluten-Free: Use tamari instead of soy sauce, and substitute chow mein noodles with gluten-free wonton strips or skip them altogether. Check that your almonds and cranberries are gluten-free certified.
• Seasonal Twist: Add mandarin orange segments or diced mango for a summery vibe. In the fall, try adding thinly sliced apples or pears—so good with the cranberries!
• Extra Protein: Toss in some edamame or top with a soft-boiled egg (I do this when I want the salad to really fill me up).
• Nut-Free: Swap almonds for roasted pumpkin seeds or skip entirely—still plenty of crunch from the veggies and noodles.

I once made this salad with shredded duck breast instead of chicken after a holiday feast—amazing! Don’t be afraid to experiment with what you have in your fridge or pantry. This recipe is forgiving and super adaptable.

Serving & Storage Suggestions

This Asian Chicken Cranberry Salad recipe is best enjoyed fresh, but it’s also perfect for meal prep and make-ahead lunches. Here’s how I like to serve and store it:

• Serving Temperature: Serve chilled or at cool room temperature. I love it straight from the fridge on hot days—so refreshing!
• Presentation: Pile it high in a shallow bowl or on a platter, sprinkle with extra cilantro and almonds for a pretty finish. If you’re serving for guests, a squeeze of lime and a few extra cranberries on top look beautiful.
• Pairings: This salad makes a complete lunch on its own, but it’s great with a cup of miso soup or a side of steamed edamame. For drinks, try iced green tea or sparkling water with a lime wedge.
• Storage: Store the undressed salad in an airtight container in the fridge for up to 3 days. Keep the dressing and crunchy toppings in separate containers so everything stays crisp.
• Reheating: No need to reheat—just toss together right before eating. If using chilled chicken, let it sit out for a few minutes or microwave briefly for a slightly warmer salad.
• Flavor Note: The flavors actually deepen as the salad sits, but the veggies can get a little soft after day two. Add fresh cabbage for extra crunch if you’re prepping ahead.

I’ve packed this salad for road trips and picnics, and it always holds up well—just keep it chilled with an ice pack.

Nutritional Information & Benefits

This Asian Chicken Cranberry Salad recipe is not only tasty, it’s a smart choice for a balanced meal. Here’s a rough breakdown per serving (assuming 4 servings):

• Calories: ~380 kcal
• Protein: 25g
• Carbohydrates: 23g (from cranberries, veggies, and noodles)
• Fat: 20g (mostly healthy oils and almonds)
• Fiber: 4g

Health Benefits: Packed with lean protein from chicken, healthy fats from sesame and olive oils, and plenty of fiber and antioxidants from cabbage and cranberries. The almonds add vitamin E and crunch, while the dressing is much lower in sugar and sodium than most restaurant versions.

Dietary Notes: Gluten-free and dairy-free friendly with minor swaps. Contains nuts and soy (easy subs listed above). Personally, I find this salad keeps me energized without a mid-afternoon slump—it’s satisfying but never heavy.

Conclusion

If you’re hunting for a lunch that’s quick, satisfying, and a little different, this Asian Chicken Cranberry Salad recipe is definitely worth a spot in your meal plan. It’s colorful, crunchy, and packed with flavor, but it’s also easy enough for any day of the week. Plus, you can mix it up with whatever’s in season or whatever you have in the fridge—total win!

I love this recipe because it feels special without extra effort. Whether you’re meal-prepping, feeding a crowd, or just want to treat yourself, this salad will not let you down. Give it a try, and don’t be afraid to make it your own. I’d love to hear how you customize it!

Let me know in the comments if you tried this Asian Chicken Cranberry Salad recipe, or share your favorite twist. If you loved it, please consider sharing with your friends or pinning for later. Here’s to happy, healthy lunches—enjoy every crunchy bite!

FAQs

Can I use another protein instead of chicken?

Absolutely! Shredded turkey, baked tofu, or even cooked shrimp work well. Just aim for about 2 cups of whatever protein you like.

How far in advance can I make this salad?

You can prep the salad base and dressing up to 3 days ahead, but keep the crunchy toppings separate until just before serving for the best texture.

What can I use instead of cranberries?

Dried cherries, chopped dried apricots, or even thinly sliced fresh apples are great swaps if you’re out of cranberries.

Is this recipe gluten-free?

It can be! Just use tamari instead of soy sauce and swap the crispy chow mein noodles for gluten-free wonton strips or sunflower seeds.

Can I freeze this salad?

Freezing isn’t recommended, as the veggies lose their crunch after thawing. For best results, enjoy it fresh or within a few days from the fridge.

Asian Chicken Cranberry Salad

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• Author: Olivia Grace
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Asian Chicken Cranberry Salad is a vibrant, crunchy, and satisfying lunch that comes together in just 20 minutes. Packed with juicy chicken, sweet cranberries, crisp veggies, and a tangy sesame dressing, it’s perfect for meal prep or a quick weekday meal.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken breast, shredded or chopped (rotisserie, grilled, or poached)
• 4 cups coleslaw mix (shredded green and purple cabbage with carrots)
• 1 medium red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/2 cup dried cranberries
• 1/3 cup toasted sliced almonds
• 1 cup crispy chow mein noodles (or crispy wonton strips)
• 1/4 cup fresh cilantro, chopped (optional)
• 2 tablespoons toasted sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup/agave)
• 2 tablespoons olive oil (or avocado oil)
• 1 small clove garlic, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
• Salt and pepper, to taste

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Instructions

1. Shred or chop the cooked chicken breast. If using rotisserie chicken, remove the skin and shred with hands or forks. Warm slightly if cold.
2. Thinly slice the red bell pepper and green onions. If not using pre-shredded coleslaw mix, shred cabbage and carrot.
3. If needed, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool.
4. In a small jar or bowl, combine sesame oil, rice vinegar, soy sauce, honey, olive oil, garlic, ginger, salt, and pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
5. In a large mixing bowl, add chicken, coleslaw mix, bell pepper, green onions, dried cranberries, and cilantro. Pour dressing over and toss well to coat.
6. Just before serving, sprinkle toasted almonds and crispy chow mein noodles (or wonton strips) over the salad. Toss gently or leave on top for extra crunch.
7. Divide onto plates or into containers. Garnish with extra cilantro or a squeeze of lime if desired. Enjoy immediately.

Notes

For best texture, add crunchy toppings just before serving. Double the dressing for meal prep. Swap chicken for tofu for a vegetarian version, or use tamari and gluten-free noodles for gluten-free. Store salad, dressing, and toppings separately for meal prep. Add mandarin oranges or mango for a seasonal twist.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: About 2 cups per serving
• Calories: 380
• Sugar: 8
• Sodium: 650
• Fat: 20
• Saturated Fat: 2.5
• Carbohydrates: 23
• Fiber: 4
• Protein: 25

Keywords: Asian chicken salad, cranberry salad, healthy lunch, meal prep salad, rotisserie chicken salad, sesame dressing, quick salad, gluten-free option, dairy-free, easy lunch