Asian Chicken Cranberry Salad: Happy 15-Minute Power Lunch

Name: Asian Chicken Cranberry Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked chicken, shredded; 1/2 cup dried cranberries; 1 cup shredded cabbage; 1/2 cup shredded carrots; 1/4 cup green onions, thinly sliced; 1/4 cup fresh cilantro, chopped; 1/4 cup sliced almonds; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 teaspoon freshly grated ginger

Jump to Recipe

Let’s talk about lunch for a second. If you’ve ever stood in your kitchen at noon, staring into the fridge, already bored and hungry at the same time… you’re my people. That’s exactly why Asian Chicken Cranberry Salad became a staple in my house. It’s fresh, crunchy, sweet, savory, and honestly? It feels like a little reward in the middle of a chaotic day.

This is the kind of meal that saves you from sad desk lunches and last-minute drive-thru runs. No stove. No oven. Just real ingredients, big flavor, and about 15 minutes from start to fork. Whether you’re working from home, packing lunch, or trying to feed yourself between soccer practice and meetings, this salad shows up for you.

Why You’ll Love This Asian Chicken Cranberry Salad

I don’t say this lightly—but this salad checks all the boxes.

Lightning fast: From fridge to bowl in about 15 minutes.
No cooking required: Zero heat, zero stress.
Protein-packed: Thanks to the chicken, it actually keeps you full.
So much texture: Crunchy cabbage, chewy cranberries, toasted almonds… every bite is exciting.
Sweet-meets-savory dressing: That sesame-ginger combo? Chef’s kiss.

It’s the kind of lunch that makes you feel like you’ve got your life together—even if the rest of the day says otherwise.

Equipment You’ll Need (Nothing Fancy!)

Good news: you won’t be digging through drawers or ordering gadgets online.

1 large mixing bowl
1 small bowl or jar (for dressing)
Whisk or fork
Measuring cups and spoons

That’s it. Simple cooking is my love language.

Asian Chicken Cranberry Salad Ingredients

One of my favorite things about this recipe is how normal the ingredients are. Nothing weird. Nothing expensive. Just smart combinations that work.

For the Salad

2 cups cooked chicken, shredded
Rotisserie chicken is your best friend here.
½ cup dried cranberries
Sweet, chewy, and totally essential.
1 cup shredded cabbage + ½ cup shredded carrots
Shortcut alert: a bag of coleslaw mix works perfectly.
¼ cup green onions, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup sliced almonds
Adds that final crunch we all crave.

For the Dressing

2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon freshly grated ginger

Simple ingredients. Big payoff.

How to Make Asian Chicken Cranberry Salad (So Easy It’s Funny)

This is more assembly than cooking—and that’s exactly the point.

Build the salad base.
In a large bowl, add the shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro. Toss gently to combine. (Hold off on the almonds for now!)
Whisk the dressing.
In a small bowl or jar, mix the soy sauce, honey, rice vinegar, sesame oil, and ginger. Whisk or shake until smooth and glossy.
Dress it right before serving.
Pour the dressing over the salad and toss gently until everything is lightly coated. This keeps the veggies crisp and fresh.
Finish with crunch.
Sprinkle sliced almonds over the top and serve immediately.

Lunch = handled.

Asian Chicken Cranberry Salad piled high with shredded chicken, dried cranberries, crunchy cabbage, carrots, and toasted almonds — This Asian Chicken Cranberry Salad is loaded with tender chicken, sweet cranberries, and irresistible crunch in every bite.

Tips for the Best Asian Chicken Cranberry Salad

These little tricks make a good salad great.

Use chilled chicken: Cold chicken keeps the whole salad refreshing.
Dress it last: Nobody wants soggy cabbage. Trust this step.
Let it rest (briefly): Five to ten minutes after tossing lets the flavors mingle without losing crunch.

And if your dressing looks a little thick? That’s not a problem—that’s extra flavor waiting to happen.

Easy Variations to Mix Things Up

This salad is wonderfully flexible. Think of it as a base recipe you can play with.

Add fruit: Mandarin orange segments bring a juicy pop of sweetness.
Boost the crunch: Red bell peppers or chow mein noodles work beautifully.
Spice it up: A teaspoon of sriracha or chili garlic sauce in the dressing adds heat.

Use what you’ve got. This recipe won’t judge.

How to Serve Asian Chicken Cranberry Salad

This salad wears a lot of hats:

Spoon it into crisp lettuce cups for a light lunch
Pile it onto a croissant or wrap for something heartier
Serve with whole-grain crackers for an easy desk meal

It’s equally good eaten slowly… or inhaled between meetings.

Storing & Meal Prep Tips

If you’re planning ahead (go you!), here’s how to keep things fresh:

Store salad and dressing separately in airtight containers
Keeps well in the fridge for up to 2 days
Toss together right before eating for best texture

Meal prep without regret—that’s the goal.

Frequently Asked Questions

Can I make Asian Chicken Cranberry Salad ahead of time?

Absolutely! Just keep the dressing separate until you’re ready to eat. It’s my favorite meal-prep lunch for busy weeks.

How do I make it gluten-free?

Easy swap—use tamari or gluten-free soy sauce. Everything else is naturally gluten-free.

What can I use instead of almonds?

Cashews or pecans are great. For nut-free options, try toasted sunflower or pumpkin seeds.

A Little Note From My Kitchen to Yours

This Asian Chicken Cranberry Salad came from one of those weeks where everything felt rushed and lunch felt like an afterthought. Now it’s one of those recipes I look forward to. I hope it brings a little ease—and a lot of flavor—to your day too.

If you try it, leave a comment or a star rating below. I’d love to hear how you made it your own

More Fresh Ideas You’ll Love

If this Asian Chicken Cranberry Salad hit the spot, here are a few more delicious ideas that fit right into the same easy, fresh, feel-good vibe. These are perfect when you’re planning lunches ahead, mixing up your salad routine, or just looking for something new to try next:

Keep the cranberry love going with this feta and cranberry rigatoni salad that’s perfect for make-ahead meals—it’s hearty, colorful, and great for busy days.
If bold flavors are your thing, you’ll enjoy this slow cooker chicken shawarma recipe that’s hands-off and packed with flavor.
For another crisp, veggie-forward option, this winter salad recipe loaded with texture and freshness is a wonderful change of pace.
And if you’re curious to see a different spin on similar flavors, this Asian chicken cranberry salad inspiration from Reluctant Entertainer is a lovely option for entertaining or switching things up.

Each one pairs beautifully with the light, satisfying feel of this salad and gives you plenty of fresh ideas to keep meals exciting without adding stress.