Pin It This vibrant bowl brings together shredded chicken breast with crisp napa and red cabbage, julienned carrots, and green onions. Sweet dried cranberries and mandarin oranges balance the savory elements, while toasted cashews add satisfying crunch.
The creamy Asian-style dressing combines soy sauce, rice vinegar, toasted sesame oil, honey, garlic, and fresh ginger for a perfect sweet-savory finish. Everything comes together in just 35 minutes with mostly hands-off preparation.
Serve immediately for maximum crunch or let it chill briefly to allow the flavors to meld. The dish naturally accommodates dietary swaps—try tofu instead of chicken, or add snap peas and bell peppers for extra color and nutrition.
The first time I tossed this salad together, I was trying to use up leftover roasted chicken from Sunday dinner. Something about the sweet tang of cranberries against that savory Asian dressing made my whole kitchen smell like a restaurant takeover. Now it is the lunch my coworkers actually ask me to share.
Last summer my sister came over for lunch and practically inhaled an entire bowl. She said it reminded her of this fancy place downtown but lighter somehow. Watching her go back for thirds made me realize this was not just leftovers anymore.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here or poach your own for the most tender results
- 2 cups napa cabbage: Thinly slice this for delicate crunch that holds dressing beautifully
- 1 cup red cabbage: Adds that gorgeous pop of color and extra texture contrast
- 1 medium carrot: Julienned into matchsticks for sweetness and visual appeal
- 2 green onions: Both white and green parts bring mild onion flavor
- 1/3 cup dried cranberries: These little jewels of sweetness balance the salty soy perfectly
- 1/3 cup roasted cashews: Toast them lightly if you have time for next level flavor
- 1/2 cup mandarin orange segments: Fresh ones burst with juice but canned work in a pinch
- 3 tbsp soy sauce: Low sodium lets you control the salt level better
- 2 tbsp rice vinegar: Provides essential brightness without harsh acidity
- 2 tbsp mayonnaise: Creates that creamy restaurant style texture
- 1 tbsp toasted sesame oil: This is the backbone of all that Asian flavor
- 2 tsp honey: Balances the salty elements and helps dressing cling
- 1 clove garlic: Finely mince so no one gets an intense raw bite
- 1 tsp fresh ginger: Grate it directly into the dressing for maximum impact
Instructions
- Build your colorful base:
- In a large salad bowl, toss together the shredded chicken, both cabbages, carrot, green onions, cranberries, nuts, and mandarin segments until everything looks like a confetti celebration.
- Whisk up the magic:
- In a small bowl, combine soy sauce, rice vinegar, mayonnaise, sesame oil, honey, garlic, ginger, and black pepper. Whisk until completely smooth and emulsified.
- Bring it all together:
- Pour that gorgeous dressing over the salad and toss gently. You want every single bite coated but not drowning.
- Taste and adjust:
- Take a bite and see if it needs more pepper or honey. Serve right away for maximum crunch or let it hang out in the fridge for 15 minutes if you like softer greens.
Pin It My mom started requesting this for her bridge club lunches and now half her friends make it weekly. There is something about that sweet savory combo that just makes people feel happy and nourished.
Make It Your Own
Swap in shredded rotisserie turkey or even cooked shrimp when you want something different. The dressing works with almost any protein you have on hand.
Texture Magic
Sliced snap peas, bell pepper strips, or even edamame can join the party for extra crunch. I once added crushed ramen noodles on top and my husband said it was the best version yet.
Perfect Pairings
A chilled glass of Riesling or Sauvignon Blanc cuts through the creamy dressing beautifully. Some crusty bread on the side makes it feel like a complete meal.
- Try sriracha in the dressing if you like heat
- Fresh cilantro leaves on top add herbal brightness
- Sesame seeds make the prettiest garnish
Pin It This salad has saved me on countless busy weeknights when I want something satisfying but not heavy. Hope it becomes your go to too.
Recipe FAQs
- → Can I make this ahead of time?
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Yes, you can prepare all ingredients in advance. Store the chopped vegetables and chicken separately, then toss with dressing just before serving to maintain crunchiness.
- → What protein alternatives work well?
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Tofu, tempeh, or cooked shrimp make excellent substitutes. For plant-based versions, press and cube firm tofu before adding to the salad.
- → How long does the dressing keep?
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The dressing stays fresh in an airtight container in the refrigerator for up to one week. Give it a good whisk before using again.
- → Can I adjust the sweetness level?
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Absolutely. Reduce honey to 1 teaspoon for less sweetness, or add an extra teaspoon if you prefer a stronger sweet-savory balance to complement the cranberries.
- → What vegetables can I add?
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Snap peas, edamame, bell peppers, sliced cucumber, or thinly sliced radishes all work beautifully. Add any crunchy vegetables you enjoy.
- → Is this suitable for meal prep?
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Yes, portion into individual containers and store dressing separately. The flavors actually improve after marinating together for a few hours.
