Name: Asian Chicken Cranberry Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 boneless skinless chicken breasts (about 1 to 1¼ lb / 450–570 g); Salt and pepper to taste; 1 tsp garlic powder; 1 tbsp neutral oil; 3 tbsp soy or tamari; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey; 1 tsp grated ginger; 1 small minced garlic clove; 3 tbsp neutral oil; 4 cups mixed greens; ½ cup shredded carrot; ½ cup thinly sliced napa cabbage (optional); ½ cup dried cranberries; ⅓ cup toasted sliced almonds; Scallions and chopped cilantro for garnish; Toasted sesame seeds for garnish

Jump to Recipe·Print Recipe

I love a salad that feels celebratory but comes together in under 30 minutes — Asian Chicken Cranberry Salad does exactly that with bright dressing, chewy tart cranberries, and warm savory chicken. This version balances sweet-tart fruit with toasted nuts and a sesame-ginger dressing I’ve used and refined many times. If you enjoy crunchy Asian-style chicken salads, think of this as a close cousin to the ultimate crunchy Asian sesame chicken salad you’ll love I often make for weeknight dinners.

Why Make This Recipe

Flavor contrast: sweet-tart dried cranberries and a savory sesame-ginger dressing create a bright, layered flavor profile.
Quick and convenient: cooks in about 25–35 minutes and assembles easily for lunches or weeknight dinners.
Textural variety: crisp greens, toasted almonds, and tender chicken keep every bite interesting.
Nutritionally balanced: lean protein with fresh vegetables and healthy fats from sesame and toasted seeds.
Personal insight: I reach for this salad when I want something that feels special but doesn’t require babysitting — the dressing stores well and improves after an hour, making it great for make-ahead meals.

Recipe Overview

Prep time: 10 minutes (plus 20 minutes if roasting chicken)
Cook time: 12–20 minutes (pan-sear) or 18–22 minutes (oven-bake at 400°F / 200°C)
Total time: 25–35 minutes
Servings: 4 main-course salads or 6 side salads
Difficulty: Easy
Cooking method: Sear or roast the chicken, toast nuts in a skillet, whisk an emulsion dressing, and toss everything together.

For inspiration on crunchy textures and sesame-forward flavoring, I often compare this to the ultimate crunchy Asian sesame chicken salad recipes I test alongside this one.

My Experience Making This Recipe

In testing I tried pan-seared, grilled, and oven-roasted chicken; all work, but pan-searing then finishing in a 400°F oven gave the most consistent juiciness. I learned that resting the chicken 5–10 minutes before slicing keeps juices from running onto the greens. Toasting the almonds and sesame seeds in a dry skillet for 2–3 minutes added an essential aroma that can’t be skipped.

How to Make Asian Chicken Cranberry Salad

Start by seasoning two boneless skinless chicken breasts (about 1 to 1¼ lb / 450–570 g total) with salt, pepper, and a little garlic powder. For pan-searing: heat 1 tbsp neutral oil in a skillet over medium-high, sear 3–4 minutes per side until golden, then transfer to a 400°F oven for 6–8 minutes until internal temperature reaches 165°F (74°C). Let rest 5–10 minutes and slice thinly against the grain. Whisk dressing (3 tbsp soy or tamari, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, 1 small minced garlic clove, 3 tbsp neutral oil) until emulsified. Toss mixed greens (4 cups), 1/2 cup shredded carrot, 1/2 cup thinly sliced napa cabbage (optional), 1/2 cup dried cranberries, 1/3 cup toasted sliced almonds, scallions, and chopped cilantro with dressing, then top with warm sliced chicken and a sprinkle of toasted sesame seeds.

For a creamy twist or protein swap inspiration, consider ideas from my chicken salad with cottage cheese experiments when you want extra creaminess.

Expert Tips for Success

Use an instant-read thermometer: cook chicken to 165°F (74°C) for safety and perfect juiciness; overcooking by 5–10°F dries it out.
Toast nuts and seeds dry: heat a skillet over medium and shake constantly for 1–3 minutes until fragrant — this concentrates flavor without oil.
Emulsify the dressing properly: whisk the oil in slowly or use a jar and shake vigorously to prevent separation and coat leaves evenly.
Slice chicken against the grain: this shortens muscle fibers and makes each bite tender.
Chill components that should stay crisp: if making ahead, keep dressing and crunchy toppings separate; see tips I used for chilled salads like my cold chicken spinach pasta salad for timing tricks.

How to Serve Asian Chicken Cranberry Salad

Weeknight dinner: serve as a main over a shallow platter with extra dressing on the side.
Lunchboxes: pack dressing separately and add just before eating to prevent sogginess.
Party platter: arrange greens on a serving tray and let guests top their own portions for a buffet-style presentation.
Garnish ideas: finish with microgreens, a drizzle of sesame oil, or a few strips of toasted nori for an umami lift.

Storage and Reheating Guide

Store leftover salad components separately for best results: keep cooked chicken in an airtight container in the fridge for 3–4 days. Dressing lasts up to 1 week refrigerated in a jar; shake well before using. If you must store the assembled salad, keep it refrigerated and consume within 24 hours — place crunchy toppings in a separate bag. You can freeze cooked chicken (sliced or whole) for up to 3 months in a freezer-safe bag; thaw overnight in the fridge and gently reheat in a 300°F oven until warmed through, or slice and warm briefly in a skillet to avoid drying.

For inspiration on cranberry-centered make-ahead sides and storage tips, I also reference ideas from the cranberry Jello salad with cream cheese topping tests when planning potlucks.

Recipe Variations

Gluten-free: use tamari or coconut aminos instead of soy sauce and check labels on any pre-made toppings.
Vegetarian/vegan: swap chicken for baked tofu (press first), tempeh, or roasted chickpeas; use maple syrup instead of honey.
Lower sugar: reduce dried cranberries to 1/4 cup and add 1/4 cup fresh pomegranate seeds for tartness with less added sugar.
Crunch-forward: substitute sliced almonds for toasted pepitas or crushed wonton strips for a takeout-style crunch.

Nutritional Highlights

Lean protein: chicken breast supplies high-quality protein, supporting satiety and muscle maintenance.
Healthy fats: sesame oil and toasted nuts provide monounsaturated and polyunsaturated fats and flavor.
Allergens: contains tree nuts (almonds) and soy (soy sauce); adapt to nut-free or soy-free as noted above.
Portion guidance: a generous main-course portion provides ~350–500 kcal depending on dressing amount; control calories by serving dressing on the side.

Troubleshooting Common Issues

Salads getting soggy: solution — keep dressing separate until just before serving and add crunchy toppings at the last minute.
Chicken dry after reheating: solution — reheat gently at 300°F (150°C) with a splash of broth or reheat slices briefly in a hot skillet to avoid overcooking.
Dressing splitting: solution — bring ingredients to similar temperatures, whisk oil in slowly, or use an immersion blender/jar shake to emulsify.

Frequently Asked Questions

Q: Can I use rotisserie chicken to save time?
A: Yes — rotisserie chicken is a great shortcut. Shred or thinly slice about 12 oz (340 g) of meat and toss with the salad. Skip additional seasoning on the chicken and adjust dressing salt accordingly.

Q: How do I make this dairy-free?
A: The core recipe is dairy-free by default. Avoid adding cheese garnishes and use a honey alternative like maple for strict vegan needs.

Q: Can I prepare components ahead for a party?
A: Absolutely — toast nuts and make the dressing up to 3 days ahead, store refrigerated. Cook and cool the chicken, then slice and chill; assemble at the last minute for best texture.

Q: Are fresh cranberries an option?
A: Fresh cranberries are very tart and firm; if using them, macerate with a bit of sugar or honey and warm briefly to soften, or pair with sweeter elements like sliced apples to balance the tartness.

Conclusion

For an alternate version with step-by-step photos and another perspective on balancing sweet and savory in a cranberry chicken salad, see Asian Chicken Cranberry Salad – Taste Of Recipe.

Asian Chicken Cranberry Salad