This vibrant salad brings together juicy chicken, tangy cranberries, and fresh veggies for a tasty dish. It’s light yet filling, perfect for a quick lunch or dinner!
Honestly, the mix of sweet and savory flavors is what gets me every time. I love tossing it all together in a big bowl—easy to make and even easier to enjoy! 🥗
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is a must, but rotisserie chicken works great for convenience! You can also use tofu for a vegetarian twist or canned chickpeas for some added protein.
Cabbage: Green cabbage gives the best crunch, but you can swap in Napa cabbage for a milder taste. For a colorful mix, add some purple cabbage!
Carrots: Shredded carrots add sweetness and color. If you’re short on time, pre-shredded carrots from the store can save you some prep work.
Dried Cranberries: These add a nice sweetness. If you’re looking for less sugar, try unsweetened raisins or chopped dates instead.
Mandarin Oranges: Canned mandarins are quick, but fresh oranges are super refreshing. You could also use pineapple for a tropical touch!
How Do I Make the Dressing Just Right?
The dressing is what ties the salad together, so getting it balanced is key! Start by whisking the rice vinegar, soy sauce, honey, and sesame oil together. This mix brings in tanginess with a touch of sweetness and nutty flavor.
- Always taste as you go! You can adjust the sweetness by adding more honey if you like it sweeter.
- If you’re sensitive to salt, choose low-sodium soy sauce to control the saltiness.
- The fresh ginger and garlic are important; they bring a punch of flavor, so don’t skip those!
Once combined, pour the dressing over the salad and give it a good toss. Let it chill to let those flavors deepen.
Easy Asian Chicken Cranberry Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup mandarin orange segments (canned or fresh)
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon poppy seeds
For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare and then you’ll want to chill it for at least 30 minutes. So, in total, set aside about 45 minutes to get everything ready and let the flavors mingle!
Step-by-Step Instructions:
1. Prepare the Salad Base:
In a large salad bowl, combine the shredded chicken, shredded cabbage, shredded carrots, mandarin orange segments, dried cranberries, sliced almonds, chopped red onion, and chopped cilantro. Give it a gentle mix so everything is nicely blended.
2. Make the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, salt, and pepper. Make sure everything is well combined for a tasty dressing that bursts with flavor.
3. Combine and Toss:
Pour the dressing over the salad ingredients. Gently toss everything together until all the components are evenly coated with the dressing. This is where the magic happens!
4. Add a Sprinkle:
Top your salad with the poppy seeds and give it a light toss to mix them in without losing the crunch of the salad.
5. Chill and Serve:
Place the salad in the fridge and let it chill for at least 30 minutes. This helps the flavors meld together beautifully. When you’re ready to serve, give it a final toss, and garnish with extra cilantro if you wish.
6. Enjoy!
Serve this salad chilled and enjoy the wonderful balance of sweet, savory, and tangy flavors. It’s fresh, crunchy, and absolutely delicious!
Enjoy your Easy Asian Chicken Cranberry Salad! 🥗✨
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken, whether it’s from a previous meal or rotisserie chicken, is perfect for this salad. Just shred it up and mix it in!
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar on hand, you can use apple cider vinegar or white wine vinegar as a substitute. Just keep in mind they might alter the flavor slightly, so use a mild vinegar for the best result.
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed fresh, but if you have leftovers, just give it a good toss before serving!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, use shredded tofu or chickpeas instead of chicken. Swap honey for maple syrup in the dressing. This change keeps the flavor intact while making it suitable for a plant-based diet.
