Description
This vibrant and refreshing Asian Chicken Cranberry Salad combines tender shredded chicken, crisp colorful vegetables, sweet dried cranberries, and a tangy sesame ginger dressing for a delicious and nutritious meal.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds or chopped peanuts
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
2. Add the cooked shredded or diced chicken to the salad bowl and gently toss to combine with the greens and vegetables.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
4. Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
5. Serve immediately for best freshness, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Notes
This Asian Chicken Cranberry Salad is a quick, healthy, and flavorful meal option perfect for lunch or dinner.
For extra crunch, add crispy wonton strips or additional nuts.
To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
Store dressing separately if preparing ahead to keep the greens crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg