This colorful salad combines tender chicken, crunchy veggies, and sweet cranberries for a tasty treat. It’s light, fresh, and perfect for lunch or a quick dinner!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken breast is key for protein in this dish. If you’re short on time, store-bought rotisserie chicken works great. For a meatless option, try chickpeas or tofu.
Coleslaw Mix: This mix adds a lovely crunch and color. If you can’t find it, shred your own cabbage and carrots. You can also use spinach or mixed greens for a different taste.
Mandarin Oranges: They bring sweetness and a juicy burst. If fresh is unavailable, canned is fine. Alternatively, try pineapple chunks for a tropical twist.
Dried Cranberries: They add sweetness and texture. Raisins or chopped dried apricots can work too. If you’re looking for lower-sugar options, try unsweetened coconut flakes instead.
Toasted Almonds: These lend a nice crunch. If you have nut allergies, sunflower seeds or pumpkin seeds are excellent substitutes.
How Do I Make Creamy Dressing Without Clumps?
The dressing is crucial for flavor, so making it smooth is important. Here’s a simple method:
- Start with mayonnaise in a bowl, then slowly whisk in rice vinegar. This helps avoid clumps.
- Gradually add the honey and soy sauce while stirring to keep it creamy.
- Add grated ginger if you want that fresh flavor but feel free to skip it if you’re short on time.
- Season with salt and pepper to your liking!
This way, you’ll have a perfectly blended dressing that coats your salad without being lumpy.
Easy Asian Chicken Cranberry Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups cooked chicken breast, shredded
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup canned mandarin orange segments, drained
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp poppy seeds
For the Dressing:
- 1/4 cup mayonnaise
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp grated fresh ginger (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and at least 30 minutes to chill in the fridge before serving. So, you’re looking at a total of about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large salad bowl, pour in the shredded chicken, coleslaw mix, mandarin oranges, dried cranberries, toasted almonds, chopped red onion, and fresh cilantro. Gently mix everything together so it’s evenly distributed. It’s like a rainbow of flavors!
2. Make the Dressing:
In a separate small bowl, add the mayonnaise, rice vinegar, honey, soy sauce, grated ginger (if you’re using it), salt, and pepper. Whisk together until the dressing is smooth and creamy—this will help the flavors blend nicely.
3. Dress the Salad:
Now, pour the dressing over the salad mixture. Toss everything together gently so all the ingredients are coated with that tasty dressing!
4. Add the Poppy Seeds:
Sprinkle the poppy seeds over the salad and toss lightly again. They add a nice crunch and a little extra flavor!
5. Chill and Serve:
Cover your salad and refrigerate it for at least 30 minutes. This helps the flavors meld together beautifully. Serve it chilled or at room temperature and enjoy the delightful crunch and sweetness!
This Easy Asian Chicken Cranberry Salad is a delicious combination of flavors and textures—perfect as a light meal or a side dish!
FAQ for Easy Asian Chicken Cranberry Salad
Can I Use Leftover Chicken?
Absolutely! Leftover cooked chicken works perfectly in this salad. Just shred it into bite-sized pieces, and you’re good to go!
How Can I Make This Salad Vegan?
To make this salad vegan, substitute the chicken with chickpeas or tofu. You can also replace the mayonnaise with a vegan mayonnaise or tahini for a creamy dressing alternative.
What Should I Do If I Don’t Have Rice Vinegar?
No problem! If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. Just keep the quantities the same for the best flavor balance.
How Do I Store Leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. However, the salad may become a bit soggy, so you might want to keep the dressing on the side until you’re ready to eat.
