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Asian chicken cranberry salad topped with almonds, cashews, cranberries, and sesame seeds in a ceramic bowl.

Asian Chicken Cranberry Salad Recipe

A crunchy 15-minute Asian chicken cranberry salad featuring tender shredded chicken, toasted almonds, sweet cranberries, and a heart-healthy Mediterranean EVOO sesame-ginger vinaigrette.
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Prep Time 15 minutes
Servings: 4
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Salad Base:
  • 3 cups cooked chicken breast shredded or sliced
  • 6 cups mixed greens Napa cabbage, romaine, or baby spinach
  • ½ cup dried cranberries unsweetened or juice-sweetened
  • ½ cup sliced or whole almonds toasted
  • ¼ cup raw cashews coarsely chopped
  • 3 green onions thinly sliced
  • 1 tbsp toasted sesame seeds mix of black and white
For the Mediterranean Sesame-Soy Vinaigrette:
  • 3 tbsp Extra Virgin Olive Oil EVOO
  • 2 tbsp low-sodium soy sauce or gluten-free tamari
  • 1½ tbsp rice vinegar
  • 1 tbsp raw honey
  • 1 tsp toasted sesame oil
  • 1 clove garlic finely minced
  • ½ tsp fresh ginger finely grated

Method
 

Prepare Vinaigrette:
  1. In a small glass jar or bowl, whisk together the extra virgin olive oil, low-sodium soy sauce, rice vinegar, raw honey, toasted sesame oil, minced garlic, and grated ginger until fully emulsified.
Assemble Salad Base:
  1. In a large serving bowl, combine the mixed greens, shredded chicken breast, and sliced green onions.
Add Crunchy Toppings:
  1. Evenly scatter the dried cranberries, toasted almonds, and coarsely chopped cashews across the top of the salad.
Dress and Serve:
  1. Drizzle the vinaigrette over the salad right before serving. Toss gently to combine and garnish generously with black and white toasted sesame seeds.

Notes

  • Protein Options: Swap chicken with grilled shrimp, salmon, or baked tofu.
  • Storage: Keep dressing separate in an airtight container in the fridge for up to 7 days. Once dressed, eat within 2 hours for maximum crunch.