I love a salad that feels like a little celebration in a bowl, and this Asian Chicken Cranberry Salad does just that with its balance of sweet, salty, crunchy, and bright. The colors alone—glistening cranberries, crunchy cabbage, and ribbons of carrot—make it irresistible, and the sesame-ginger dressing ties everything together with a whisper of savory comfort. If you like quick lunches that still feel special, you are going to smile when you make this.

I often pull this out when friends swing by unexpectedly; it comes together fast and looks like you fussed for hours. If you want a similar no-fuss option for warmer days, check out this no-cook Asian chicken salad for more inspiration.

Why Asian Chicken Cranberry Salad Deserves a Spot in Your Kitchen

Bright, balanced flavors: The tart dried cranberries and sweet honey-soy dressing create a lovely contrast against savory chicken and nutty sesame oil.
Textural delight: Thinly shredded cabbage and carrots stay crisp while sliced almonds add a satisfying crunch.
Fast and flexible: Uses cooked chicken and pantry staples so it’s ready in minutes—perfect for lunches or casual dinners.
Crowd pleaser: It looks colorful and plated prettily, so it’s great for potlucks or packing for picnics.
Make-ahead friendly: The dressing keeps the vegetables crisp if you add it just before serving.

Gathering Your Ingredients

2 cups cooked chicken, shredded — the star protein; rotisserie or poached chicken works great for convenience and flavor.
1/2 cup dried cranberries — add chew and bright, fruity sweetness to cut through the savory notes.
1 cup shredded cabbage — provides crunch and a neutral base to carry the dressing.
1/2 cup shredded carrots — for color, sweetness, and extra texture.
1/4 cup thinly sliced green onions — a mild sharpness that brightens every bite.
1/4 cup chopped fresh cilantro — brings a fresh, herbaceous lift; parsley can sub in if you prefer.
1/4 cup sliced almonds — toasted if you like; they create the most delightful finish.
2 tbsp soy sauce — salty backbone for the dressing, choose low-sodium to control saltiness.
1 tbsp honey — balances the soy sauce and ties into the cranberries’ sweetness.
1 tbsp rice vinegar — gives the dressing a gentle tang and keeps the salad lively.
1 tsp sesame oil — a little goes a long way for that nutty, aromatic punch.
1/2 tsp freshly grated ginger — adds warmth and bright spice; pre-grated ginger will work in a pinch.

If you want a grilled twist or a smoky edge, see how a BBQ chicken skewer salad transforms the same components into something heartier at this BBQ chicken skewer salad recipe.

Crafting Your Perfect Asian Chicken Cranberry Salad

I find a short prep and an intentional toss are all you need to make this sing. Follow these steps and you will have a colorful, crunchy lunch in no time.

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!

My Favorite Tricks for a Flawless Salad

Toast the almonds briefly in a dry skillet for a couple of minutes until they are golden and fragrant; that little toasting step makes their flavor pop.
If you have a busy week, shred the chicken and chop the veg ahead of time and store them separately; mixing and dressing right before eating keeps textures ideal. For a classic make-ahead strategy, I sometimes revisit ideas from this classic chicken salad recipe to see how dressings and storage techniques adapt.
Adjust the honey and vinegar to taste: if your cranberries are extra tart, add a touch more honey; if you want brighter acidity, a splash more rice vinegar will do the trick.
Use a mandoline or a sharp knife to shred cabbage and carrots uniformly so every forkful has an even balance of crunch and flavor.

Mix It Up: Fun Variations to Try

Citrus-kissed version: Add orange segments and swap honey for a citrus-honey blend to lift the salad into sunny territory.
Spicy sesame: Mix in a teaspoon of Sriracha or a pinch of red pepper flakes to give the dressing a gentle heat that pairs wonderfully with cranberries.
Fruit and nut swap: Replace almonds with chopped cashews or pepitas, and try golden raisins or chopped dried apricots instead of cranberries for a different sweetness.
Berry-forward twist: For a slightly different fruit note, take cues from this blackberry chicken salad recipe and experiment with seasonal berries when available.
Hearty grain bowl: Serve the salad over warm quinoa or brown rice to make it a more filling main dish.

Perfect Pairings and Presentation Ideas

Serve this salad on crisp butter lettuce leaves as handheld cups for a pretty, picnic-ready presentation.
Pair with warm, crusty bread or sesame crackers to scoop up every last bit of dressing and cranberry.
For a composed plate, mound the salad in the center of wide shallow bowls and scatter extra cilantro and almonds over the top for visual contrast. If you enjoy heartier accompaniments, this salad also plays nicely next to a creamy pasta like a chicken Caesar pasta salad; it pairs well with the textures in this chicken Caesar pasta salad recipe.
I like to add a lemon wedge on the side so diners can squeeze a hint of fresh acidity if they wish.

Saving This Salad for Later

Refrigeration: Store the dressed salad in an airtight container for up to 2 days; for best texture, keep dressing separate and toss just before serving.
Freezing: This salad does not freeze well because the cabbage and dressing will break down and become watery; avoid freezing.
Make-ahead: Keep the shredded chicken, chopped vegetables, and almonds in separate containers in the fridge for up to 3 days and combine them with dressing at the last minute.
Reheating: This is a cold salad, but if you want warmed chicken, briefly microwave or gently reheat the chicken before adding to the chilled vegetables and dressing.

Your Questions Answered

Q: Can I use rotisserie chicken for this salad?
A: Absolutely. Rotisserie chicken adds both convenience and flavor; just shred it and you are ready to go.

Q: Is there a good vegetarian version?
A: Swap the chicken for baked tofu cubes or cooked chickpeas for protein, and keep the dressing the same for a satisfying vegetarian bowl.

Q: How can I make the dressing less salty?
A: Use low-sodium soy sauce and taste as you whisk; you can also dilute with a teaspoon of water or a touch more honey if needed.

Q: Will leftover salad turn soggy?
A: If dressed too early, the cabbage and carrots will soften. To avoid sogginess, store the dressing separately and toss right before serving.

Conclusion

This Asian Chicken Cranberry Salad is one of those recipes I reach for when I want something quick, pretty, and full of personality—every forkful offers a symphony of textures and flavors that feel both comforting and celebratory. If you’d like a visual walk-through while you cook, there is a helpful video walkthrough at Asian Chicken Cranberry Salad (Video!) – Reluctant Entertainer. For another written take with slightly different proportions you might compare, see this version at Asian Chicken Cranberry Salad – Taste Of Recipe. And if you love the cranberry and almond pairing and want a sesame-forward dressing idea, check out this similar salad at Asian Cranberry Almond Salad + Sesame Dressing. Give this one a try, and let me know which variation becomes your favorite.