Today, I’m sharing two fantastic chicken salad recipes perfect for a quick lunch or easy dinner. If you love a refreshing meal that’s simple to make, you’re in the right place.
These Asian-inspired chicken salads are packed with great flavor and come together fast, using ingredients you might already have. Let’s make something tasty!
Jump to Recipe:
Easy Asian Chicken Cranberry Salad Recipe
This bright and simple chicken cranberry salad offers a lovely mix of sweet and tangy flavors. It’s a light and satisfying meal you can enjoy any day of the week.
Key Ingredients & Tips for Cranberry Chicken Salad
- Cooked Chicken: Use leftover shredded chicken or a store-bought rotisserie chicken for a super fast prep.
- Dried Cranberries: These add a nice pop of sweetness and a chewy texture that works well with the chicken.
- Toasted Almonds: A quick toast brings out their nutty taste and adds a pleasant crunch to your salad.
What You Need for Cranberry Chicken Salad
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1/4 cup celery, finely chopped
- 2 green onions, sliced
- 1/4 cup toasted sliced almonds
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 1/2 tsp grated fresh ginger
⏱️ Time: 15 minutes🍽️ Yields: 4 servings
How to Make Asian Chicken Cranberry Salad
Step 1: Mix the Salad Base
In a large bowl, combine your shredded cooked chicken, dried cranberries, chopped celery, sliced green onions, and toasted almonds. Make sure everything is spread out nicely.
Step 2: Make the Dressing
In a small separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and grated ginger until it’s well combined. This will be the light and flavorful dressing for your salad.
Step 3: Combine and Serve
Pour the dressing over the chicken mixture in the large bowl. Toss everything gently until all the ingredients are coated. You can serve this salad right away or chill it for a bit for even better flavor.
📝 Final Note
This salad is great on its own, in lettuce cups, or as a sandwich filling. Store any leftovers in an airtight container in the fridge for up to 3 days.
Easy Asian Chicken Crunch Salad Recipe
Get ready for a delicious texture party with this easy Asian chicken crunch salad. It’s loaded with crisp vegetables and a fantastic dressing for a refreshing meal.
Key Ingredients & Tips for Chicken Crunch Salad
- Crunchy Veggies: Shredded cabbage, carrots, and bell peppers give a lot of crispiness. Don’t be shy with them!
- Water Chestnuts: These canned items add an extra unique and watery crunch you’ll love in your salad.
- Peanut Dressing: A creamy peanut dressing adds richness and a wonderful nutty taste that ties everything together.
What You Need for Chicken Crunch Salad
- 2 cups cooked chicken, shredded
- 2 cups shredded cabbage (or coleslaw mix)
- 1 carrot, shredded
- 1/2 red bell pepper, thinly sliced
- 1/2 can (4 oz) water chestnuts, drained and sliced
- 1/4 cup chopped peanuts
- 1/2 cup crispy chow mein noodles (for serving)
- For the Dressing:
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp warm water
- 1/2 tsp grated fresh ginger
- 1 clove garlic, minced
⏱️ Time: 20 minutes🍽️ Yields: 4 servings
How to Make Asian Chicken Crunch Salad
Step 1: Prep All Your Veggies
In a large bowl, combine your shredded cooked chicken, shredded cabbage, shredded carrot, sliced red bell pepper, and sliced water chestnuts. This is the base for all that great crunch!
Step 2: Make the Peanut Dressing
In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, warm water, grated ginger, and minced garlic until the dressing is smooth and creamy. Add a little more warm water if it’s too thick.
Step 3: Toss and Serve
Pour the creamy peanut dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated. Before serving, stir in the chopped peanuts and crispy chow mein noodles for that extra crunch!
📝 Final Note
To keep the salad extra crunchy, add the crispy chow mein noodles and peanuts right before you plan to eat it. Store leftovers without the noodles in the fridge for up to 2 days.
