Go Back

Asian Chicken Cranberry Salad

A vibrant, refreshing salad combining tender chicken, sweet cranberries, crunchy wontons, and a tangy Asian-inspired dressing—perfect for meal prep or entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish, Salad
Cuisine: Asian, Fusion
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups romaine lettuce chopped
  • 2 cups cooked chicken breast shredded
  • 1 cup purple cabbage shredded
  • 0.5 cup dried cranberries
  • 0.5 cup mandarin orange segments
  • 0.5 cup sliced almonds toasted
  • 1 cup crispy wonton strips
  • 2 green onions sliced
Asian Dressing
  • 0.25 cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp honey
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 1 tsp sesame seeds

Equipment

  • Large mixing bowl
  • Small whisk or jar
  • Skillet for toasting
  • Knife and cutting board

Method
 

  1. Prepare the Asian dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, and sesame seeds in a small bowl until well combined. Set aside.
  2. Cook chicken breast until internal temperature reaches 165°F. Allow to cool completely, then shred into bite-sized pieces.
  3. Wash and dry romaine lettuce thoroughly, then chop into bite-sized pieces. Place in a large mixing bowl.
  4. Shred purple cabbage finely and add to the bowl with lettuce.
  5. Add shredded chicken, dried cranberries, mandarin orange segments, and sliced green onions to the bowl.
  6. Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Allow to cool.
  7. Just before serving, drizzle Asian dressing over salad and toss gently to combine.
  8. Top with crispy wonton strips and toasted almonds. Serve immediately.

Notes

For meal prep, store dressing separately and add just before eating. Wonton strips and almonds should be added last to maintain crunch. Salad components stay fresh for 3-4 days when stored separately.