This colorful salad is a perfect mix of crunchy veggies, tender chicken, and sweet cranberries. It’s light, tasty, and super simple to whip up for lunch or dinner!
I love how the sweet and tangy cranberries add a fun twist to the chicken. Plus, it’s a great way to sneak in some greens! You can’t go wrong with this tasty combo. 🍗🥗
Key Ingredients & Substitutions
Shredded cooked chicken: Cooked chicken breast is a great base here. If you’re short on time, a rotisserie chicken is a fantastic shortcut. You can also use shredded turkey or leftover chicken for a tasty alternative.
Coleslaw mix: This mix is perfect for adding crunch and color. If you prefer, you can shred your own cabbage and carrots. You might also consider using spinach or kale for a twist!
Mandarin orange segments: These add sweetness and brightness. Canned segments work well, but fresh is always nice! If you’re allergic to citrus, try using diced apples or pears instead.
Dried cranberries: These bring a sweet-tart flavor. You can swap them for raisins, chopped dried apricots, or even some pomegranate seeds for a fun pop of color.
Almonds and pecans: Nuts add a delicious crunch. Feel free to change things up! Use sunflower seeds, walnuts, or omit nuts entirely if allergies are a concern.
How Do I Make the Dressing Smooth and Delicious?
The dressing is key to making this salad shine. It combines creamy and tangy flavors that really tie everything together. Here’s how to get it just right:
- Start with mayonnaise as the base. It’s thick and creamy! If you’re looking to lighten it up, you can use Greek yogurt instead.
- Add rice vinegar for a kick. You can also use apple cider vinegar or lemon juice if you don’t have rice vinegar.
- Mix in the honey for sweetness. If you prefer, maple syrup or agave nectar can be great alternatives.
- Incorporate soy sauce for a savory depth. Low sodium soy sauce or Tamari are good substitutes for a gluten-free option.
- Don’t skip the fresh ginger; it adds a lovely warmth. If fresh isn’t handy, a pinch of ground ginger can stand in.
- Finish with sesame oil for that toasted flavor. If you don’t have sesame oil, a light olive oil can work too, though it won’t have that nutty taste.
Easy Asian Chicken Cranberry Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups shredded cooked chicken breast
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup mandarin orange segments (canned or fresh)
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 1/3 cup chopped pecans (optional)
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon poppy seeds
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and an additional 30 minutes to chill. So, in total, you’ll need about 45 minutes from start to finish. Perfect for a quick lunch or a delicious dinner side!
Step-by-Step Instructions:
1. Mix the Salad Ingredients:
Start by grabbing a large salad bowl. In this bowl, combine the shredded chicken, coleslaw mix, mandarin orange segments, dried cranberries, sliced almonds, chopped pecans (if you’re using them), red onion, and fresh cilantro. Use a spoon to gently toss everything together, so it’s evenly mixed.
2. Prepare the Dressing:
In a smaller bowl, take your mayonnaise and add the rice vinegar, honey, soy sauce, grated ginger, and sesame oil. Sprinkle in a bit of salt and black pepper, then whisk everything together until it’s smooth and creamy. This dressing will give your salad that delicious flavor boost!
3. Combine Dressing and Salad:
Pour the dressing over the salad ingredients in the large bowl. Now, use two large spoons or salad tongs to gently toss everything together. Make sure each piece of salad is coated with that yummy dressing!
4. Add the Poppy Seeds:
Sprinkle the poppy seeds over the top of the salad and give it one more gentle toss. This will add a nice crunch and extra flair to your salad.
5. Chill the Salad:
Cover the salad and put it in the refrigerator. Let it chill for at least 30 minutes. This resting time helps all the flavors mingle beautifully—so trust me, it’s worth the wait!
6. Serve and Enjoy:
Once chilled, you can serve this salad cold or at room temperature. It makes for a refreshing light meal on its own, or a delightful side dish to accompany your favorite main course. Enjoy your tasty creation!
FAQ for Easy Asian Chicken Cranberry Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted or grilled chicken works perfectly. Just shred it up and toss it into the salad. It’s a great way to use up any extra chicken you have!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad and dressing ahead of time, but it’s best to combine them right before serving to keep the ingredients fresh and crunchy. If you make it in advance, just keep the dressing separate until you’re ready to enjoy it.
What Can I Substitute for Mayonnaise in the Dressing?
If you want a lighter option, you can use Greek yogurt as a substitute for mayonnaise. It will give the dressing a creamy texture while adding extra protein. You could also use a vegan mayo for a dairy-free version.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad may become a bit soggy due to the dressing, so it’s best to enjoy it fresh or consider adding the dressing just before serving if you’re saving it!
