Busy moms understand the importance of balanced meals that are quick and easy to prepare. The Asian Chicken Cranberry Salad checks all the boxes: it’s nutritious, colorful, and delicious. With minimal prep time, this salad can become a go-to dish for lunch or dinner, making meal times easier and enjoyable for the whole family.
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Why You Will Love This Chicken Cranberry Salad Recipe
This recipe shines for its convenience. It brings together simple ingredients that you can often find in your pantry or fridge. The combination of shredded chicken, crunchy veggies, and sweet cranberries gives a burst of flavors and textures that kids love. In under 30 minutes, you can create a wholesome dish that’s perfect for lunchboxes or an effortless evening meal. Plus, it’s easy to customize based on what your family enjoys.
How to Make It
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Directions
First, grab a nice big bowl. Add your shredded chicken, the cabbage and carrots, those chewy dried cranberries, the sliced green onions, and all that fresh cilantro. Give it a gentle toss to get all those colors and textures mixed together. But hold off on the almonds! We’ll add those at the very end.
Now for that incredible dressing. In a small bowl or even a little glass jar with a lid, combine the soy sauce, honey, rice vinegar, sesame oil, and the grated ginger. Whisk it all together with a fork or shake the jar until the honey dissolves and everything is beautifully combined.
Here’s the key step: right before you plan to serve, pour that gorgeous dressing over the salad. Toss everything gently until it’s all lightly coated. Doing this last keeps the cabbage and carrots perfectly crisp.
For the grand finale, sprinkle those sliced almonds over the top. This gives you that perfect, satisfying crunch in every single bite. And just like that, lunch is ready!
How to Serve Chicken Cranberry Salad
Serve the Asian Chicken Cranberry Salad on a dinner plate or in a bowl for a casual family meal. It pairs well with rice or quinoa for a satisfying dinner, or you can enjoy it on its own for a light lunch. Consider adding extra sliced almonds or a sprinkle of sesame seeds for an added crunch.
How to Store
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the almonds separate until ready to eat to maintain their crunch. If the salad starts to wilt after a day, simply add a little extra dressing to refresh it.
Tips and Variations
- Protein Options: You can easily swap out the chicken for shredded turkey or even tofu for a vegetarian version.
- Add Extra Veggies: Throw in cucumber or bell peppers for added flavor and nutrition.
- Make it Ahead: Prepare the salad in advance and keep the dressing and almonds separate until serving time.
FAQs
1. Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken saves time and adds great flavor.
2. Is this salad suitable for meal prep?
Yes! Just store the dressing and almonds separately until you are ready to eat.
3. How can I make it spicy?
Add a dash of sriracha or red pepper flakes to the dressing for some heat.
Conclusion
This Asian Chicken Cranberry Salad is a true lifesaver for busy families. With its easy preparation and vibrant flavors, it’ll become a favorite at your table. Give it a try and remember to save the recipe for your next meal prep session!
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Asian Chicken Cranberry Salad
A quick, nutritious, and colorful salad perfect for busy families, combining shredded chicken, crunchy veggies, and sweet cranberries.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro. Toss gently to mix.
- In a small bowl or jar, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger until well combined.
- Right before serving, pour the dressing over the salad and toss gently to coat.
- Sprinkle sliced almonds on top for added crunch.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the almonds separate until ready to eat to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
