A colorful, crunchy, sweet-and-savory salad featuring tender chicken, dried cranberries, crisp vegetables, toasted nuts, and a bright Asian-inspired sesame dressing. It is perfect for lunch, meal prep, or a light dinner.
Ingredients
For the Chicken
1½ lb (680 g) boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon grated fresh ginger
2 cloves garlic, minced
½ teaspoon black pepper
For the Salad
6 cups chopped romaine lettuce or mixed greens
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
½ cup cucumber, thinly sliced
½ cup dried cranberries
â…“ cup sliced green onions
¼ cup chopped fresh cilantro
â…“ cup toasted sliced almonds
2 tablespoons sesame seeds
½ cup crispy wonton strips, optional
For the Asian Sesame Dressing
¼ cup olive oil or neutral oil
2 tablespoons rice vinegar
1½ tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 teaspoon Dijon mustard
½ teaspoon sesame seeds
¼ teaspoon black pepper
Instructions
1. Marinate the Chicken
In a bowl, whisk together:
Olive oil
Soy sauce
Sesame oil
Honey
Ginger
Garlic
Black pepper
Add the chicken and coat thoroughly.
Cover and refrigerate for 20–30 minutes.
2. Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
Alternatively, bake at 400°F (200°C) for approximately 20–25 minutes.
Allow the cooked chicken to rest for 5 minutes, then slice or chop it.
3. Prepare the Dressing
Add all dressing ingredients to a small jar or bowl.
Whisk vigorously or shake the jar until the dressing is well emulsified.
Taste and adjust:
More lime juice for brightness
More honey for sweetness
More soy sauce for saltiness
More sesame oil for a stronger Asian flavor
4. Prepare the Salad
In a large salad bowl, combine:
Romaine or mixed greens
Green cabbage
Purple cabbage
Carrot
Bell pepper
Cucumber
Cranberries
Green onions
Cilantro
Almonds
Sesame seeds
Toss gently.
5. Add the Chicken
Place the sliced chicken over the salad.
Add crispy wonton strips if using.
6. Dress & Serve
Drizzle the Asian sesame dressing over the salad just before serving.
Toss gently until everything is evenly coated.
Garnish with additional sesame seeds, green onions, cilantro, and cranberries.
Serve immediately.
Preparation & Cooking Time
Prep Time: 25 minutes
Marinating Time: 20–30 minutes
Cook Time: 15–20 minutes
Total Time: About 50–60 minutes
Servings: 4–6
Difficulty: Easy
Approximate Nutrition Per Serving
Based on 6 servings and including almonds:
Calories: 420 kcal
Protein: 35 g
Carbohydrates: 25 g
Fiber: 5 g
Net Carbs: 20 g
Fat: 22 g
Saturated Fat: 3 g
Sugar: 14 g
Sodium: 600–750 mg
Nutrition is approximate and will vary depending on the exact ingredients, dressing quantity, and portion size.
Nut & Allergen Information
Contains tree nuts: Sliced almonds.
Contains sesame: Sesame oil and sesame seeds.
Contains soy: Soy sauce.
Contains gluten: Regular soy sauce and wonton strips may contain wheat/gluten.
Dairy: None in the standard recipe.
Eggs: Wonton strips may contain eggs depending on the brand.
Nut-Free Version
For a completely nut-free salad, replace the almonds with:
Toasted sunflower seeds
Pumpkin seeds
Crispy roasted chickpeas
Always check packaged ingredients for potential cross-contact if cooking for someone with a severe allergy.
Recipe Variations
Spicy Asian Chicken Salad
Add:
1 teaspoon sriracha to the dressing
Thinly sliced jalapeño
A pinch of red pepper flakes
Orange Cranberry Chicken Salad
Add 2 tablespoons fresh orange juice and 1 teaspoon orange zest to the dressing.
Low-Carb Version
Reduce or omit the dried cranberries and honey. Skip wonton strips and use a low-carb sweetener in the dressing if desired.
High-Protein Version
Increase the chicken to 2 lb and add shelled edamame for additional protein.
Vegetarian Version
Replace the chicken with:
Crispy tofu
Edamame
Roasted chickpeas
Recipe Q&A
Q: Can I use leftover chicken?
Yes. Grilled, roasted, or rotisserie chicken works perfectly. Simply slice or shred it before adding it to the salad.
Q: Can I use dried cherries instead of cranberries?
Yes. Dried cherries provide a similar sweet-tart flavor.
Q: Can I use fresh cranberries?
Fresh cranberries are much more tart and firm, so dried cranberries are recommended for the best texture and sweetness.
Q: Can I make the dressing ahead of time?
Yes. Store it in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
Q: Can I prepare the salad ahead of time?
Yes, but keep the dressing separate. Store the vegetables, chicken, and toppings separately and combine just before serving.
Q: How long does the assembled salad last?
Once dressed, it is best eaten immediately. Undressed ingredients can be refrigerated for about 3–4 days.
Q: Can I use bottled Asian sesame dressing?
Yes, but homemade dressing gives you better control over the sugar, sodium, and flavor.
Q: Can I use rotisserie chicken?
Absolutely. It is one of the easiest ways to make this salad quickly.
Q: What other vegetables can I add?
Broccoli, snap peas, edamame, shredded radish, snow peas, or sliced red onion all work well.
Q: Can I make this meal-prep friendly?
Yes. Divide the greens, vegetables, chicken, cranberries, and nuts into containers. Keep the dressing in separate small containers and add it immediately before eating.
Q: Can I make it gluten-free?
Yes. Use certified gluten-free soy sauce or tamari and omit regular wonton strips or use a certified gluten-free alternative.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
