Mediterranean Asian Chicken Cranberry Salad
A bright, refreshing fusion of Mediterranean and Asian flavors, this salad combines tender chicken, crisp veggies, dried cranberries, crunchy nuts, and a zesty sesame-lemon vinaigrette. It’s the perfect balance of sweet, tangy, savory, and crunchy, making it a great option for lunch or a light dinner.
Time Required
Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking chicken fresh)
Total Time: 30 minutes
Ingredients
For the Salad:
2 cups cooked chicken breast, shredded or chopped (grilled or rotisserie works well)
3 cups mixed greens (arugula, spinach, romaine, etc.)
1 cup red cabbage, thinly sliced
1 cup carrots, julienned or shredded
1/2 cup cucumber, thinly sliced
1/2 red bell pepper, julienned
1/4 cup red onion, thinly sliced
1/3 cup dried cranberries
1/4 cup slivered almonds or chopped cashews (toasted)
2 tablespoons sesame seeds (optional)
2 tablespoons chopped fresh cilantro or parsley
1 avocado, sliced (optional but recommended)
For the Dressing (Mediterranean-Asian Style):
3 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
2 tablespoons lemon juice (fresh)
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon soy sauce or tamari
Salt and pepper, to taste
Instructions
Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, sesame oil, lemon juice, rice vinegar, honey, Dijon mustard, minced garlic, soy sauce, salt, and pepper until emulsified. Set aside.
Prep the Salad Ingredients:
In a large salad bowl, combine the mixed greens, cabbage, carrots, cucumber, bell pepper, red onion, cranberries, almonds or cashews, and sesame seeds. Gently toss.
Add Chicken and Avocado:
Top the salad with the shredded or chopped chicken and sliced avocado.
Dress and Toss:
Pour the dressing over the salad just before serving and toss gently to coat all ingredients evenly.
Garnish and Serve:
Sprinkle fresh cilantro or parsley on top. Serve immediately for best texture and freshness.
Tips & Variations
Protein Variations
Vegetarian/Vegan: Replace chicken with crispy tofu, chickpeas, or grilled tempeh.
Seafood Option: Use grilled shrimp or seared tuna for a pescatarian-friendly twist.
Leftover Rotisserie Chicken: A convenient and flavorful substitute for cooked chicken breast.
Greens Swap
Try kale, butter lettuce, or baby spinach instead of mixed greens.
Massage tougher greens like kale with a bit of olive oil and lemon juice to soften them.
Add Creaminess
Include crumbled feta or goat cheese for a Mediterranean touch.
Avocado slices add creamy texture and healthy fats (recommended!).
Make It a Grain Bowl
Add 1/2 cup of cooked quinoa, couscous, farro, or bulgur for extra fiber and satiety.
Crunch Factor
Swap almonds or cashews with pumpkin seeds, sunflower seeds, or pistachios.
Add toasted sesame sticks or crispy wonton strips for an Asian-inspired crunch.
Sweet & Tart Alternatives
Replace dried cranberries with pomegranate seeds, chopped dates, dried cherries, or orange segments.
Add thinly sliced green apple or pear for fresh, fruity brightness.
Spice It Up
Add a pinch of chili flakes or sriracha to the dressing for heat.
Include pickled onions or kimchi for a tangy kick.
Dressing Ideas
Add a touch of tahini or Greek yogurt for a creamier dressing.
Use balsamic vinegar in place of rice vinegar for a deeper, sweeter tang.
Meal Prep Tip
Store salad components separately and dress right before serving to keep everything crisp.
The dressing can be made up to 5 days in advance and refrigerated.
Q&A
Q: Can I make this salad ahead of time?
A: Yes! You can prep the vegetables, chicken, and dressing up to 2 days in advance. Store everything separately in airtight containers and toss together just before serving to keep the salad fresh and crisp.
Q: Can I use a different protein instead of chicken?
A: Definitely. Grilled shrimp, salmon, tofu, or chickpeas are excellent alternatives. For a vegan version, tofu or tempeh work especially well.
Q: Is this salad gluten-free?
A: Yes, as long as you use gluten-free soy sauce or tamari in the dressing. Always double-check ingredient labels.
Q: How can I make it more filling for a main meal?
A: Add whole grains like quinoa, farro, or bulgur, or top with hard-boiled eggs or an extra serving of chicken.
Q: What’s the best way to store leftovers?
A: Store undressed salad in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate jar and toss right before eating.
Nutrition
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 380 kcal |
| Protein | 25g |
| Carbohydrates | 20g |
| Sugar | 10g (from cranberries & honey) |
| Fat | 22g (mostly healthy fats) |
| Fiber | 6g |
| Sodium | 340mg |
Nutrition may vary based on exact ingredients and portion size.
Conclusion
The Mediterranean Asian Chicken Cranberry Salad is a celebration of global flavors and textures in one nutrient-packed bowl. With its mix of sweet, savory, crunchy, and creamy elements, it’s not only satisfying but also incredibly versatile.
Whether you’re looking for a healthy meal prep option, a refreshing side for gatherings, or a colorful centerpiece for lunch, this salad delivers on taste, nutrition, and simplicity. It’s also easily customizable to fit vegan, gluten-free, or high-protein diets—just adjust the ingredients as needed.