Easy Asian Chicken Cranberry Salad Recipe

Key Ingredients & Substitutions

Shredded Chicken: Using cooked chicken breast makes this salad quick. If you’re short on time, rotisserie chicken works great. You can also use grilled or baked chicken for added flavor.

Green Cabbage: This is the base for crunchiness. If you prefer a milder flavor, Napa cabbage is a lovely substitute. It’s softer and sweeter, making your salad even more refreshing.

Mandarin Oranges: They add sweetness and zest. If you can’t find them, fresh pineapple or apple slices are good alternatives that also bring a nice sweetness to the dish.

Dried Cranberries: These offer a tangy flavor. You can swap them for raisins, dried cherries, or even chopped dried apricots if you want a different twist.

Poppy Seeds: These add a wonderful crunch and visual appeal. If you’re out of poppy seeds, sesame seeds can be used instead for a different flavor profile.

How Do You Ensure Your Salad Stays Fresh and Crisp?

To keep your salad fresh and crisp, timing is key. Here’s how to do it right:

• **Dress Just Before Serving**: Add the dressing right before you plan to serve to avoid wilting the veggies.
• **Store Separately**: If making ahead, store the chicken, veggies, and dressing separately in the fridge. Combine them only when ready to enjoy.
• **Chill Properly**: Refrigerate your salad for at least 30 minutes to let flavors meld, but not too long that it turns mushy.
• **Use Iceberg Lettuce**: If you’re worried about wilt, mix in some iceberg lettuce for extra crunch. Just add it last.

Following these tips will keep your salad tasting fresh and vibrant every time you serve it!

Easy Asian Chicken Cranberry Salad

Ingredients You’ll Need:

• For the Salad:
  • 3 cups shredded cooked chicken breast
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrots (about 2 large carrots)
  • 1/2 cup chopped red onion
  • 1 cup mandarin orange segments (fresh or canned, drained)
  • 1/2 cup dried cranberries
  • 1/3 cup sliced almonds
  • 1/3 cup pecan halves or pieces (optional)
  • 2 tablespoons poppy seeds
  • 1/4 cup chopped fresh cilantro (optional)

• For the Dressing:
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • Salt and pepper to taste

How Much Time Will You Need?

This salad will take about 30 minutes to prepare, with an additional 30 minutes for chilling. You’ll spend most of your time chopping vegetables and mixing everything together, making it a quick and easy meal option!

Step-by-Step Instructions:

1. Prepare the Chicken:

If your chicken isn’t pre-cooked, poach or bake the chicken breasts until fully cooked. Poaching takes about 15-20 minutes, while baking will take around 25-30 minutes at 375°F (190°C). Once cooked, let the chicken cool, then shred it using two forks to create bite-sized pieces.

2. Mix the Vegetables and Fruit:

In a large salad bowl, combine the shredded green cabbage, shredded carrots, chopped red onion, mandarin orange segments (make sure to drain if they’re canned), dried cranberries, sliced almonds, pecans (if you’re using them), and the chopped cilantro for some extra flavor.

3. Make the Dressing:

In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey (or maple syrup), vegetable oil, grated ginger, and minced garlic. Taste and add salt and pepper as needed to suit your preferences.

4. Combine Chicken with Salad and Dressing:

Add the shredded chicken to the salad bowl filled with your veggies and fruits. Pour the freshly made dressing over the top and toss everything together gently, ensuring that all the ingredients are well coated.

5. Add Poppy Seeds:

Sprinkle the poppy seeds over the top of the salad and give it one last gentle mix to incorporate them without overwhelming the other ingredients.

6. Chill and Serve:

Cover and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully together. Serve the salad chilled or at room temperature, and enjoy each crunchy, sweet-savory bite!

Enjoy your fresh, crunchy, sweet-savory Asian Chicken Cranberry Salad!🥗

FAQ for Easy Asian Chicken Cranberry Salad

Can I Use Cooked Chicken from the Store?

Absolutely! Store-bought rotisserie chicken is a fantastic option for saving time. Just shred it, and it’ll work perfectly in this salad!

How Can I Make This Salad Vegetarian?

You can substitute the chicken with chickpeas or tofu for a protein boost. Just ensure they are well-seasoned or marinated to add flavor. Swap the dressing with a vegan alternative if using honey.

What Can I Substitute for the Mandarin Oranges?

If you don’t have mandarin oranges, fresh pineapple or apple slices can work nicely. They add a different sweetness that complements the salad well!

How Long Will Leftovers Last?

Leftover salad can be stored in an airtight container in the fridge for up to 2 days. To keep it fresh, avoid mixing the dressing in until you’re ready to eat!