Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad first came to life in my kitchen after a weekend takeout order left me craving something lighter yet still packed with those bold sweet and savory flavors so I headed to the fridge with hope and inspiration. I had some leftover grilled chicken a bag of cranberries and my favorite sesame ginger dressing which gave me everything I needed to create something fresh vibrant and unexpectedly satisfying.

Now whenever I want a salad that feels like a full meal I turn to this colorful combo because the crisp greens pair beautifully with the smoky chicken while the cranberries add a pop of sweetness and the almonds deliver that perfect crunch. It’s my go-to when I want a salad that doesn’t feel like a compromise but instead like something I’d happily order at a restaurant.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Juicy and tender protein that makes the salad filling and flavorful.
• Mixed greens – A crunchy and refreshing base that holds up well under the dressing.
• Dried cranberries – Sweet and chewy they balance out the savory chicken and nutty toppings.
• Fresh cranberries – For a tart burst and a touch of color.
• Sliced almonds – Add a delicate crunch and subtle nuttiness.
• Sesame seeds – Enhance the Asian-inspired flavor and add texture.
• Sesame ginger dressing – A tangy-sweet dressing that ties all the elements together beautifully.
• Soy sauce – For marinating and boosting the savory umami notes.
• Honey – Adds a light sweetness to the chicken marinade.
• Garlic – Brings depth and warmth to the marinade.

Tools You’ll Need

• Cutting board – For slicing the chicken and prepping other ingredients.
• Chef’s knife – Helps cut the chicken cleanly and evenly.
• Mixing bowl – To marinate the chicken before cooking.
• Skillet or grill pan – Ideal for searing and cooking the chicken until perfectly charred.
• Tongs or spatula – For flipping the chicken without breaking it apart.
• Serving plate or salad bowl – To build and present the salad.
• Whisk – Useful if you’re mixing your own sesame ginger dressing.

Instructions

Step 1:

I start by marinating the chicken in a mix of soy sauce, honey, and minced garlic for at least 30 minutes to give it bold flavor.

Step 2:

While it marinates, I wash and dry the greens thoroughly, then set them aside in a large serving bowl.

Step 3:

I heat a skillet or grill pan over medium-high heat and cook the marinated chicken for about 6–7 minutes on each side until it’s nicely charred and cooked through.

Step 4:

After the chicken cools for a few minutes, I slice it thinly against the grain to keep it juicy and tender.

Step 5:

I sprinkle the mixed greens with dried cranberries, fresh cranberries, sliced almonds, and sesame seeds for texture and color.

Step 6:

I lay the sliced chicken on top and drizzle everything with sesame ginger dressing right before serving so the greens stay crisp and fresh.

Tips

If you’re short on time, I’ve found that rotisserie chicken works great here too—you can toss it in a quick soy-honey glaze for similar flavor. When I want a little extra heat, I stir a dash of sriracha into the dressing. Toasting the almonds briefly in a dry skillet adds even more depth and crunch, which I definitely recommend if you have a couple of minutes to spare!

Ways to Serve

I love serving this salad as a light lunch or dinner on its own, but it also makes an impressive side for potlucks or Asian-themed dinner nights. It pairs beautifully with a bowl of miso soup or some crispy spring rolls. You can even portion it into meal prep containers and enjoy it chilled throughout the week!

Frequently Asked Questions

Can I use a store-bought dressing for Asian Chicken Cranberry Salad?

Yes! I often use sesame ginger or miso sesame dressing from the store when I’m in a rush.

What type of chicken works best for Asian Chicken Cranberry Salad?

Grilled or pan-seared chicken breasts are my top pick because they hold up well and soak up the marinade beautifully.

How can I make Asian Chicken Cranberry Salad vegan?

Simply swap the chicken for grilled tofu or tempeh and use a vegan dressing alternative.

Can I make Asian Chicken Cranberry Salad ahead of time?

Absolutely! Just store the dressing separately and add the cranberries and almonds just before serving for the best texture.

See You in the Kitchen

I hope you give this Asian Chicken Cranberry Salad a try! It’s bold, satisfying, and full of delicious contrasts. Don’t forget to share how it turned out or tag me in your creation—I love seeing your twists and additions. Pin this one for your next meal prep day or weeknight dinner plan!

Happy Cooking!

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