Let Me Tell You About This Salad (And My Slight Obsession With It)
Alright, so I have to confess: I didn't even like salads growing up. (I was that kid who'd sneak croutons and leave the lettuce.) But a few years back, I got roped into helping at a friend's potluck, and I ended up making this Asian Chicken Cranberry Salad almost by accident. You know how sometimes you just throw together whatever's left in the fridge? Well, that. But my family, oddly enough, keeps asking for it whenever there's any sort of gathering, big or small—like, even game night. Anyway, this salad is kinda special for me now, mostly because it reminds me you can actually make something genuinely tasty by not overthinking it—and the cranberries, trust me, are not negotiable (except if you hate them, then okay, fine, swap 'em out... I'll survive).
Why I Keep Coming Back To This Salad
I make this whenever I have leftover rotisserie chicken—partly because I refuse to waste food, but mostly because it's fast (and, well, I'm impatient). My family goes crazy for this because it's crunchy and tangy and sweet all in one bite—sort of a kitchen magic trick. Sometimes I swap the almonds for roasted peanuts if I forgot to buy them at the shop (peanuts = totally underrated in salads) and nobody even seems to notice. Actually, it's a good choice when you want something light that won't have you feeling like you swallowed a whole loaf of bread. The only thing you gotta watch out for: don't drown the salad in dressing. Been there. Soggy city.
What You'll Need (But Honestly, Improv Is Welcome)
- 2 cups cooked chicken, shredded (rotisserie chicken is my lazy day hero—but grilled works too!)
- ½ small red cabbage, thinly sliced (I use whatever cabbage I spot first, really)
- 3 cups romaine lettuce, chopped (Iceberg, if that's all you've got)
- 1 cup matchstick carrots (I've started buying the pre-shredded ones... no shame)
- ½ cup green onions, thinly sliced (or regular onions if you misread your list like I do)
- ½ cup dried cranberries (my favorite brand is Craisins, but let's be real, any will do)
- ⅓ cup sliced almonds (sometimes roasted peanuts for a change, or leave 'em out if you have a nut allergy around)
- ¼ cup sesame seeds (black or white, or just skip it; sometimes I can't be bothered)
- ⅓ cup crispy chow mein noodles (if you can find them; I admit, I've crushed ramen noodles in a pinch—works a treat!)
- For the Dressing:
- ¼ cup olive oil (or whatever oil you've got laying around, avocado oil is also nice)
- 2 tablespoons rice vinegar (apple cider vinegar works okay, just gives a sharper flavor)
- 1 tablespoon soy sauce (reduced sodium if you feel like it)
- 1 tablespoon honey (I've tried maple syrup once, pretty good swap!)
- 2 teaspoons sesame oil
- 1 clove garlic, minced (I usually use that pre-minced stuff)
- Salt and black pepper, to taste
How I Actually Throw This Together (Don't Sweat The Small Stuff)
- Start with a big bowl (bigger than you think, trust me), throw in the chopped romaine, cabbage, and carrots. Use your hands—nothing wrong with a little salad therapy.
- Add the shredded chicken and green onions. This is where I usually sneak a taste, just in case the chicken needs a tiny sprinkle of salt.
- Top that with dried cranberries, sliced almonds, sesame seeds, and those crispy chow mein noodles. If you've only got half the ingredients, it still works. On second thought, maybe double the cranberries. They're kind of the best part.
- For the dressing, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic in a small bowl or jar. Pinch of salt and pepper. (Don't overthink this; I've dumped it all in a coffee mug and stirred with a fork more times than I can count.)
- Pour the dressing over the salad, but don't drown it—go slow. Toss everything gently, using your clean hands or tongs if you prefer.
- Let it hang out for 5-ish minutes so the flavors get friendly with each other. Then give it a taste; sometimes I end up adding a squeeze of lime if I'm feeling fancy.
What I Wish I Knew The First Time
- If your chicken is still a bit warm, the salad actually tastes even better—did not see that coming the first time.
- The crunchy stuff (noodles, nuts) goes limp after an hour or two in the dressing. Add it last minute if possible, unless you like a bit of sogginess.
- It holds up in the fridge, but the cabbage can go a little sad and whiny by day two. Just saying.
Things I've Tried (Some Worked, Some... Not So Much)
- Swapped cranberries for dried cherries—bit too sweet, but not terrible.
- Added mandarin oranges once. Family loved, but I thought it was overkill. Guess that's just me?
- One time, I tried adding a little grated ginger to the dressing for "pizzazz." It was, uh, not my best decision. Stick with garlic unless you're a ginger superfan.
- For vegan pals, try marinated tofu instead of chicken—I did, and it was honestly not bad.
No Fancy Tools Required (But My Salad Spinner Is My Best Mate)
Technically, you could get by with just a big bowl and a fork. Chopping veggies is easier with a sharp chef's knife, but I've been known to tear lettuce straight from the head like some kind of wild animal when I'm in a hurry. Salad spinner? Life saver. But hey, if you don't have one, just wrap your greens in a tea towel and spin them around in your yard; just, maybe check for neighbors first.
Storing Your Creation (But It Usually Disappears Fast)
Pop leftovers in an airtight container and stash in the fridge. It'll stay kinda crisp for a day—maybe two if you really packed it tight. Honestly, it never lasts form one day to the next at my place, so who really knows?
How I Like To Serve It
I pile this onto a big serving platter, sprinkle a few extra cranberries on top (because apparently, I'm a cranberry enthusiast now), and serve it up family style. Sometimes we have it on its own for lunch, other times alongside grilled fish or with a big bowl of steamed rice—don't judge, it works. It also makes for a pretty snazzy packed lunch. My secret move? Squeeze of sriracha before digging in. Trust me, that bit of heat isn't traditional, but it livens things up.
If You Learn From My Goofs, You Win
- I once poured all the dressing on at once and left it sitting—bye bye, crunch factor. Add crispy toppings at the very last minute.
- Trying to shred the chicken with forks when it was cold? What a workout. Just warm slightly and it'll come apart without a fuss.
- Don't over salt right away—taste first. Soy sauce does a lot of the heavy lifting here.
Some Real Questions I've Gotten (And My Honest Answers)
- Q: Can I make this ahead? A: Sort of. Prep everything except the crunchy stuff and toss with dressing right before serving. Cabbage and lettuce do their thing for a bit though, so don't stress too much.
- Q: My dressing seems too thin? A: That happens! Just give it another stir, or add a dab more honey if you want it thicker. Actually, I kind of like it lighter.
- Q: Any shortcut for shredding chicken? A: If you're feeling lazy (story of my life), put warm chicken in a mixing bowl and attack with a hand mixer. Magic!
- Q: Is it really okay to swap out the cranberries? A: Sure, but it's not the same salad. I've done it. Didn't love it as much, but hey, it's your kitchen.
- Q: Any way to make this nut-free? A: Just skip the nuts or toss in sunflower seeds. Nobody will blink.
And that's basically it—give it a go! If you're anything like me, this'll end up in your "oops, I made too much chicken" meal rotation faster than you think. Just don’t drop the bowl on the way to the table... but that, my friend, is a story for another time. Cheers!
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken is my lazy day hero—but grilled works too!)
- ½ small red cabbage, thinly sliced (I use whatever cabbage I spot first, really)
- 3 cups romaine lettuce, chopped (Iceberg, if that's all you've got)
- 1 cup matchstick carrots (I've started buying the pre-shredded ones... no shame)
- ½ cup green onions, thinly sliced (or regular onions if you misread your list like I do)
- ½ cup dried cranberries (my favorite brand is Craisins, but let's be real, any will do)
- ⅓ cup sliced almonds (sometimes roasted peanuts for a change, or leave 'em out if you have a nut allergy around)
- ¼ cup sesame seeds (black or white, or just skip it; sometimes I can't be bothered)
- ⅓ cup crispy chow mein noodles (if you can find them; I admit, I've crushed ramen noodles in a pinch—works a treat!)
- ¼ cup olive oil (or whatever oil you've got laying around, avocado oil is also nice)
- 2 tablespoons rice vinegar (apple cider vinegar works okay, just gives a sharper flavor)
- 1 tablespoon soy sauce (reduced sodium if you feel like it)
- 1 tablespoon honey (I've tried maple syrup once, pretty good swap!)
- 2 teaspoons sesame oil
- 1 clove garlic, minced (I usually use that pre-minced stuff)
- Salt and black pepper, to taste
Instructions
-
1Start with a big bowl (bigger than you think, trust me), throw in the chopped romaine, cabbage, and carrots. Use your hands—nothing wrong with a little salad therapy.
-
2Add the shredded chicken and green onions. This is where I usually sneak a taste, just in case the chicken needs a tiny sprinkle of salt.
-
3Top that with dried cranberries, sliced almonds, sesame seeds, and those crispy chow mein noodles. If you've only got half the ingredients, it still works. On second thought, maybe double the cranberries. They're kind of the best part.
-
4For the dressing, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic in a small bowl or jar. Pinch of salt and pepper. (Don't overthink this; I've dumped it all in a coffee mug and stirred with a fork more times than I can count.)
-
5Pour the dressing over the salad, but don't drown it—go slow. Toss everything gently, using your clean hands or tongs if you prefer.
-
6Let it hang out for 5-ish minutes so the flavors get friendly with each other. Then give it a taste; sometimes I end up adding a squeeze of lime if I'm feeling fancy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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