This Asian Chicken Cranberry Salad is a fresh and tasty dish packed with flavors! It’s made with juicy chicken, crunchy veggies, and sweet cranberries that add a pop of color and taste.
I love how easy it is to whip up. Just toss everything together with a light dressing, and you’ve got a meal that’s both healthy and delicious. Perfect for lunch or a light dinner!
Key Ingredients & Substitutions
Cooked Chicken: You can use shredded rotisserie chicken for convenience. If you’re looking for a lighter option, grilled chicken breast works great too. For a vegetarian twist, try chickpeas or tofu!
Coleslaw Mix: This mix makes it easy, but you can also shred your own cabbage and carrots. If you prefer crunchier greens, use chopped kale or spinach instead.
Mandarin Oranges: Canned oranges add sweetness, but if you can’t find them, fresh orange segments can also work well. Just peel and segment them before adding.
Dried Cranberries: If cranberries are unavailable, raisins or chopped dates can add a similar sweetness. You might even try dried cherries for a unique flavor!
Nuts: I love using sliced almonds for crunch, but cashews offer a creamier texture. Sunflower seeds are a nut-free alternative that adds a nice bite.
How Can You Make the Perfect Dressing for Your Salad?
Getting the dressing right is key for this salad! The balance of flavors makes a big difference. Here’s how to nail it:
- Start by whisking the mayonnaise until smooth. It helps to prevent lumps.
- Add rice vinegar for tanginess, and soy sauce for umami. Taste as you mix!
- Sweeten with honey or sugar until it suits your preference. I suggest starting with a smaller amount and adjusting.
- Finally, a hint of sesame oil adds a wonderful nutty flavor. Season with salt and pepper, mix well, and you’re good to go!
How to Make Asian Chicken Cranberry Salad?
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded or diced
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup canned mandarin oranges, drained
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (or cashews for variation)
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped (optional)
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey (or sugar, to taste)
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes of prep time, plus an extra 30 minutes to chill in the fridge. It’s super quick to throw together, and the chilling time helps all the yummy flavors come together!
Step-by-Step Instructions:
1. Mix the Salad Ingredients:
In a large mixing bowl, add the cooked chicken, coleslaw mix, mandarin oranges, dried cranberries, sliced almonds, green onions, and cilantro if you’re using it. Gently stir everything together until well combined. This mix of textures and flavors is what makes the salad special!
2. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, and a pinch of salt and pepper. Keep whisking until everything is smooth and combined. This dressing is what brings all the ingredients together, so make sure it’s mixed well.
3. Combine the Salad and Dressing:
Pour the dressing over the salad mixture and gently toss everything together. Make sure each bite is coated with the delicious dressing! Take your time to mix it all so that every ingredient is evenly distributed.
4. Chill and Serve:
Let the salad chill in the refrigerator for about 30 minutes. This chilling time allows the flavors to meld beautifully. When you’re ready to serve, you can add a few extra almonds or cilantro on top for a pretty garnish. Enjoy your refreshing salad!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred or dice the chicken and fold it into the salad. It adds a delicious flavor and saves you some cooking time!
What If I Don’t Have Rice Vinegar?
No worries! If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Just keep in mind that the flavor might be slightly different, but it will still taste great!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salad and dressing separate if possible to maintain the texture of the ingredients. When ready to eat, give it a gentle toss to mix everything back together!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, substitute the chicken with chickpeas or tofu, use a vegan mayonnaise for the dressing, and adjust the sweetener if needed. You can also enhance it with more vegetables for added texture and flavor.
