This colorful salad combines juicy chicken, sweet cranberries, and crunchy veggies. The Asian flavors, thanks to a tasty dressing, make it both fresh and exciting!
I love how quick and easy it is to whip up this salad for lunch or dinner. Plus, the mix of textures makes eating it a real treat. It’s too good to keep to yourself! 😄
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is a key protein source. If you want a quick option, use rotisserie chicken. You could also go vegetarian and use baked tofu or chickpeas for a plant-based alternative.
Cabbage: Shredded cabbage adds crunch and color. You can use pre-packaged coleslaw mix for convenience. If you prefer something lighter, try using shredded kale or spinach instead.
Mandarin Oranges: Fresh mandarin oranges really brighten the salad. If they’re out of season, canned segments work well—just drain them well. Alternatively, you can use fresh pineapple or diced apples for similar sweetness.
Dried Cranberries: For a fruity boost, dried cranberries are perfect. If you’re not a fan, you can swap in raisins, dried cherries, or even chopped dates for a different flavor.
Dressing: Mayonnaise gives a creamy texture, but a yogurt-based dressing or a vegan mayonnaise could work if you’re looking for a lighter version. For a vegan option, maple syrup is a great substitute for honey.
What’s the Best Way to Mix the Salad Ingredients?
Mixing the ingredients well is crucial to ensure every bite is filled with flavor. Here’s a straightforward method:
- Start by placing the shredded chicken and cabbage in a large bowl. Trust me, using a large enough bowl avoids mess!
- Add the remaining veggies, fruits, and nuts without overcrowding.
- Pour the dressing over the top. To avoid tearing the delicate ingredients, use a gentle folding motion rather than stirring aggressively.
- Once everything is evenly combined, sprinkle the poppy seeds last to maintain their texture and appearance.
Let the salad chill for a bit before serving—this will allow the flavors to blend beautifully!
Easy Asian Chicken Cranberry Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups cooked chicken breast, shredded
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1 cup shredded carrots
- 1 cup mandarin orange segments (fresh or canned, drained)
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/3 cup chopped red onion
- 1/4 cup fresh cilantro, chopped (optional)
- 2 tablespoons poppy seeds
For the Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and a minimum of 30 minutes to chill in the fridge. So in total, you’re looking at around 45 minutes from start to finish. Perfect for an easy weeknight dinner or a lovely lunch!
Step-by-Step Instructions:
1. Assemble the Salad:
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 (if using). Stir gently to mix the ingredients without bruising the delicate cabbage.
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, salt, and pepper. Mix until smooth and well combined. This dressing is what brings all the flavors together!
3. Combine and Toss:
Pour the dressing over the salad mixture, making sure everything is evenly coated. Gently toss the salad to combine, taking care not to crush any ingredients.
4. Add Poppy Seeds:
Sprinkle the poppy seeds over the top and give it a light toss again to distribute them throughout the salad.
5. Taste and Adjust:
Give the salad a taste and adjust the seasoning as needed. You can add more salt, pepper, or a splash more of rice vinegar if you like it tangier.
6. Chill:
Cover the salad and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully.
7. Serve:
After chilling, serve the salad cold or at room temperature. Enjoy the wonderful crunchy textures and sweet bursts from the mandarin oranges!
This salad is a delightful mix of flavors, combining the crunch of cabbage and almonds with sweetness from cranberries and oranges, topped off with a tangy dressing that ties everything together perfectly. Enjoy! 😊
FAQ for Easy Asian Chicken Cranberry Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted or grilled chicken works perfectly and makes this salad even quicker to prepare. Shred the chicken, and you’re good to go!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply replace the chicken with baked tofu, chickpeas, or even edamame. All of these options will add protein and make the salad equally delicious!
What Should I Do If I Don’t Have Rice Vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar in equal amounts. For a sweeter flavor, a splash of lemon or lime juice can also work!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. However, keep the dressing separate if possible, as it can make the salad soggy over time. Just dress the salad right before serving!
