An elegant Asian Chicken Cranberry Salad balances bright citrus, savory soy, and jewel-like dried cranberries for a refined lunch or light dinner. Tender, golden chicken rests on crisp greens and toasted nuts, while a glossy sesame-ginger dressing ties everything together. For a similar play of fruit and poultry, see this Apple Cranberry Raspberry Chicken for inspiration on contrasts and textures.
Why Make This Recipe :
- Effortless Yet Elegant: Quick pan-searing and a shaken dressing create restaurant-quality results without fuss.
- Minimal Ingredients: Pantry staples combine with fresh produce for a layered, sophisticated profile.
- Impressive Flavor: Sweet-tart cranberries, toasty sesame, and umami soy offer a balanced, memorable bite.
This version elevates the ordinary salad by coaxing deep caramelization on the chicken and emulsifying the dressing so it clings to leaves. A hint of citrus and toasted nuts adds brightness and crunch, making the dish feel deliberate and refined. For a spicier take, compare textures with this Bang Bang Chicken Salad.
Ingredients:
Base
- 2 boneless, skin-on chicken breasts (about 1 lb), pounded to even thickness — room temperature.
- 6 cups mixed baby greens (spinach + arugula), washed and thoroughly spun dry.
- 1/2 cup dried cranberries, unsulfured if possible — chewy, deep red pockets.
Sauce (Dressing)
- 3 tbsp low-sodium soy sauce.
- 2 tbsp rice vinegar.
- 1 tbsp honey or maple syrup.
- 2 tsp toasted sesame oil.
- 2 tbsp neutral oil (canola or grapeseed).
- 1 tsp fresh ginger, grated (use a microplane).
- 1 small garlic clove, finely minced.
- Juice of 1 lime.
- Pinch of flaky sea salt and freshly ground black pepper.
Topping & Garnish
- 1/3 cup toasted sliced almonds or cashews — lightly browned, cooled.
- 2 scallions, thinly sliced on a bias.
- 2 tbsp toasted sesame seeds.
- Fresh cilantro and mint, finely chopped (about 2 tbsp total).
- Optional: thin cucumber ribbons or julienned red bell pepper for color.
Precision notes: chicken should be at room temperature before cooking; lightly toast nuts until fragrant but not burnt; chop herbs finely for even distribution.
How to Make Asian Chicken Cranberry Salad:
- Pat the chicken dry and season lightly with salt and pepper. Heat a skillet over medium-high heat with 1 tbsp neutral oil until shimmering. Sear chicken skin-side down until golden-brown and crisp (about 6–7 minutes), then flip and cook until just cooked through (internal temperature 160–165°F). The exterior should be deeply caramelized and the juices clear. Tip: Deglaze the pan with a splash of rice vinegar or water to lift flavor from the fond.
- Transfer chicken to a cutting board and rest 5–8 minutes. Resting keeps the meat moist and allows the juices to redistribute. Slice thinly across the grain into warm, tender ribbons.
- While the chicken cooks, combine dressing ingredients in a jar: soy, rice vinegar, honey, sesame oil, neutral oil, ginger, garlic, lime juice, and a pinch of salt. Shake vigorously until the dressing is glossy and slightly thickened. Mini-tip: Warm the honey slightly if it’s stiff to help emulsify.
- Assemble the salad base in a large bowl: add the dried cranberries, toasted nuts, scallions, herbs, and greens. Toss gently with half the dressing until leaves glisten but remain crisp. Sensory cue: aim for glossy leaves, not soggy.
- Arrange sliced chicken atop the dressed greens. Drizzle remaining dressing over the chicken, sprinkle sesame seeds, and add a few whole cranberries and herb sprigs for contrast. Final check: taste for balance — more acid or honey as needed.
How to Serve Asian Chicken Cranberry Salad:
Serve on a chilled oval platter or individual shallow bowls. Create height by layering greens first, then fanning the sliced chicken across the center. Drizzle the dressing in a fine stream so it catches the chicken’s caramelized edges. Scatter toasted nuts and a few whole cranberries for visual contrast. For a refined touch, garnish with microherbs or a few edible flowers and serve with lime wedges on the side.
How to Store Asian Chicken Cranberry Salad:
Store components separately for best texture. Keep dressing in a sealed jar up to 5 days in the refrigerator. Place sliced chicken in an airtight container for 2–3 days; reheat gently in a 300°F oven for 5–7 minutes or briefly in a skillet to preserve juiciness. Store greens and toppings (nuts, cranberries) in separate containers; assemble just before serving to keep leaves crisp.
Tips to Make Asian Chicken Cranberry Salad:
- Toast nuts over medium heat until fragrant and slightly browned; cool before adding to avoid wilting the greens.
- Slice chicken against the grain for tender bites.
- Emulsify the dressing well so it adheres to leaves — shake or whisk until slightly thickened.
- Brighten with a small squeeze of lime just before serving to lift flavors.
- Keep the dressing separate if serving buffet-style to prevent soggy greens.
Variation (if any):
Swap dried cranberries for fresh pomegranate arils for a burst of juice and jewel-like color. Replace chicken with sesame-crusted seared tofu or grilled shrimp for a seafood or vegetarian alternative. For a winter variation, add thin apple slices and substitute toasted pecans for a warmer nut flavor. Present smaller portions as canapés on endive leaves for a refined appetizer.
FAQs:
Can I use rotisserie chicken instead of cooking fresh?
Yes. Shred or slice rotisserie chicken and warm briefly if desired. Reduce dressing quantity slightly to avoid overwhelming the pre-cooked meat.
How long will the assembled salad keep?
Once dressed, the salad is best eaten within 1–2 hours. If refrigerated, dressed greens will lose crispness; store components separately for 2–3 days.
Are there good vegetarian substitutes for the chicken?
Firm tofu pressed, marinated in soy and sesame, then pan-seared or baked makes a savory vegetarian option. Tempeh also works well when sliced thin and caramelized.
Conclusion :
This Asian Chicken Cranberry Salad offers a sophisticated balance of textures and flavors—crisp greens, chewy cranberries, and caramelized chicken—held together by a glossy sesame-ginger dressing. It reads as composed and deliberate on the plate, yet the technique remains straightforward, making it suitable for both weeknight meals and elegant entertaining. If you’d like a further reference for a similar profile, explore this Asian Chicken Cranberry Salad – Taste Of Recipe. Share your adjustments, plating photos, or timing hacks in the comments and on social media. How would you make this dish your own?
Print
Asian Chicken Cranberry Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
An elegant salad balancing savory chicken, sweet-tart cranberries, and a glossy sesame-ginger dressing for a refined meal.
Ingredients
- 2 boneless, skin-on chicken breasts (about 1 lb), pounded to even thickness
- 6 cups mixed baby greens (spinach + arugula), washed
- 1/2 cup dried cranberries, unsulfured
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tsp toasted sesame oil
- 2 tbsp neutral oil (canola or grapeseed)
- 1 tsp fresh ginger, grated
- 1 small garlic clove, finely minced
- Juice of 1 lime
- Pinch of flaky sea salt
- Freshly ground black pepper
- 1/3 cup toasted sliced almonds or cashews
- 2 scallions, thinly sliced
- 2 tbsp toasted sesame seeds
- Fresh cilantro and mint, finely chopped (about 2 tbsp total)
- Optional: thin cucumber ribbons or julienned red bell pepper
Instructions
- Pat the chicken dry and season lightly with salt and pepper. Heat a skillet over medium-high heat with 1 tbsp neutral oil until shimmering. Sear chicken skin-side down until golden-brown (about 6–7 minutes), then flip and cook until internal temperature reaches 160–165°F.
- Transfer chicken to a cutting board and rest for 5–8 minutes, then slice thinly across the grain.
- Combine dressing ingredients in a jar: soy, rice vinegar, honey, sesame oil, neutral oil, ginger, garlic, lime juice, salt. Shake until glossy.
- In a large bowl, combine dried cranberries, toasted nuts, scallions, herbs, and greens. Toss with half the dressing.
- Arrange sliced chicken atop the dressed greens, drizzle remaining dressing over, and sprinkle sesame seeds.
- Serve on a chilled platter and garnish with additional herbs and whole cranberries.
Notes
For best texture, store components separately and assemble just before serving. Emulsify the dressing to ensure it clings to the greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg