Asian Chicken Cranberry Salad Recipe

This refreshing Asian Chicken Cranberry Salad is the perfect combo of savory, sweet, and tangy, with tender shredded chicken, juicy cranberries, crunchy celery, and a creamy sesame-ginger dressing that pulls everything together. It’s light, satisfying, and bursting with flavor—whether you’re meal-prepping for the week or whipping up something quick for lunch, this one’s a total win.

Why You’ll Love This Recipe

• Mediterranean-diet friendly but with an Asian-inspired twist
• Super quick—ready in just 15 minutes (+ chill time)
• Fresh, vibrant flavors and textures in every bite
• High in protein, low in sugar, and great for weight loss
• Perfect for make-ahead lunches and meal prepping
• Brain-boosting and anti-inflammatory ingredients (hi, walnuts and cranberries!)

Recipe Snapshot

Feature	Details
Category	Lunch
Cuisine	Asian-Mediterranean fusion
Diet	Mediterranean, high-protein, anti-inflammatory
Prep Time	15 minutes
Chill Time	30 minutes
Total Time	45 minutes
Servings	4
Key Ingredients	Chicken, dried cranberries, celery, cilantro, sesame-ginger dressing

Ingredients

Here’s everything you’ll need to make this feel-good salad (no measurements here—check the recipe card below for full quantities!):

• Cooked chicken (shredded): Rotisserie or leftover chicken works great—packed with lean protein to keep you full.
• Dried cranberries: Bring that chewy, tart-sweet pop that makes this salad sing.
• Celery: Adds crunch and freshness.
• Red onion: Just a touch of sharpness to balance the sweetness.
• Walnuts or pecans (optional): For a nutty crunch and heart-healthy fats—highly recommended!
• Fresh cilantro: Brings a bright, herbaceous note that ties in with the Asian dressing.

For the Asian Dressing:

• Mayonnaise: The creamy base—can sub with Greek yogurt for a lighter twist.
• Rice vinegar: Adds that zingy, tangy punch.
• Soy sauce: For savory umami depth.
• Sesame oil: Tiny amount, BIG flavor.
• Honey or maple syrup: Just a whisper of sweetness.
• Salt and pepper: To bring it all home.

Pro Tip: Want it dairy-free? Swap the mayo with vegan mayo or tahini!

The Recipe Card is Just Below – Don’t Skip It!

Keep scrolling to the bottom of the post for the full printable recipe card with all the measurements, instructions, and storage tips!

How to Make Asian Chicken Cranberry Salad

Step 1: Whisk Up the Dressing

In a small bowl, whisk together your mayo, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), and a pinch of salt and pepper. Taste it and adjust—want more tang? Add vinegar. More creaminess? A little more mayo!

Step 2: Toss the Salad Ingredients

In a large mixing bowl, combine the shredded chicken, dried cranberries, celery, red onion, cilantro, and nuts if you’re using them. Toss gently so it stays fluffy and not mushy.

Step 3: Dress It Up

Pour the creamy Asian dressing over the chicken mixture and gently toss again until everything is beautifully coated and glistening.

Step 4: Chill Before Serving

Cover the bowl and refrigerate for at least 30 minutes. This gives the flavors time to meld and deepen—totally worth the wait.

Pro Tips

• Use rotisserie chicken to save time and boost flavor.
• Chop everything finely for the best texture blend.
• Double the dressing and save half as a drizzle for wraps or salads throughout the week.

Flavor Variations

• Add mandarin orange segments for a citrusy twist.
• Swap cilantro for fresh mint or basil if that’s more your vibe.
• Want heat? Toss in some sriracha or red pepper flakes into the dressing.

Serving Suggestions

• Serve over butter lettuce or spring mix for a light, low-carb lunch
• Tuck into whole grain pita pockets for something hearty and handheld
• Spoon into lettuce cups for a crunchy, low-carb wrap alternative
• Pair it with a fresh side like this Zesty Veggie Pasta Salad for a colorful and satisfying meal combo that’s perfect for spring and summer picnics!

Make-Ahead & Storage

You can prep this up to 3 days ahead! Just store it in an airtight container in the fridge. Hold off on adding nuts until right before serving to keep them crunchy.

Leftovers, Freezing & Reheating

• Leftovers: Store up to 3 days in the fridge.
• Freezing: Not recommended—the mayo-based dressing doesn’t thaw well.
• Reheating: Nope! This one’s best enjoyed cold or room temp.

FAQ

Can I use Greek yogurt instead of mayo?
Absolutely! Greek yogurt makes it tangy and protein-packed—just know it’ll be less creamy.

Is this salad good for weight loss?
Yes! It’s high in protein, low in added sugar, and full of healthy fats—great for keeping you full and energized.

What’s a good substitute for cranberries?
Try chopped dried apricots or even raisins—just pick something with a little sweetness!

Can I meal prep this for the week?
Totally. Just portion it into containers and store in the fridge. It holds up like a champ for 3–4 days.

Final Thoughts

This Asian Chicken Cranberry Salad has become one of those how did I live without this? kinda recipes. It’s got crunch, creaminess, sweetness, and savory goodness all in one. Plus, it fits beautifully into your Mediterranean diet goals—without ever feeling like a “diet” food. Trust me, you’re going to love this.