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.
Ingredients
Scale
- 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
Instructions
- Shred or chop the cooked chicken breast. If using rotisserie chicken, remove the skin and shred with hands or forks. Warm slightly if cold.
- Thinly slice the red bell pepper and green onions. If not using pre-shredded coleslaw mix, shred cabbage and carrot.
- If needed, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool.
- 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.
- 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.
- 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.
- 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