Asian Chicken Cranberry Salad
A vibrant, no-cook lunch combining tender shredded chicken, sweet dried cranberries, and crisp cabbage slaw in a zesty sesame-honey dressing. Quick to assemble with bold umami and sweet-sour flavors, perfect for busy meals or holiday sides.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: salads
- Method: No-Cook
- Cuisine: Asian Fusion
Ingredients
2 cups cooked chicken (rotisserie or boiled, shredded)
1/2 cup dried cranberries
1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup thinly sliced green onions
2 tablespoons sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon soy sauce (low sodium recommended)
1 teaspoon grated fresh ginger
Instructions
Combine chicken, cranberries, cabbage, carrots, and green onions in a large bowl.
Whisk sesame oil, honey, rice vinegar, soy sauce, and ginger in a small bowl until emulsified.
Pour dressing over salad and toss to coat evenly.
Serve immediately or refrigerate for 15 minutes for flavors to meld.
Notes
Use pre-shredded rotisserie chicken to save time.
For plant-based version, substitute chicken with cubed tofu or avocado.
Add chili oil or crushed red pepper flakes for heat.
Swap dried cranberries with dried apricots or fresh orange segments.
Best paired with steamed rice or noodles for a heartier meal.