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Asian Chicken Cranberry Salad in a white bowl on a wooden table

Asian Chicken Cranberry Salad

This sweet-tangy potluck salad combines tender chicken, dried cranberries, crunchy cabbage, and almonds with a savory sesame dressing. It's quick, cozy, and perfect for sharing.
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Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie or poached
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup chopped green onions
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons sesame oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic minced
  • 1 tablespoon toasted sesame seeds

Method
 

  1. Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until smooth. Set aside.
  2. Toast the almonds: In a dry skillet over medium heat, toast sliced almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
  3. Combine the salad: In a large bowl, toss together shredded chicken, green cabbage, red cabbage, carrots, dried cranberries, and green onions.
  4. Add dressing: Pour the dressing over the salad and toss well until everything is evenly coated.
  5. Top and serve: Sprinkle toasted almonds and sesame seeds on top. Serve immediately or refrigerate for 15-30 minutes to let flavors meld.