Description
This Asian Chicken Cranberry Salad is a fresh, flavorful dish that combines tender shredded chicken, crisp greens, sweet dried cranberries, and a nutty sesame-ginger dressing. Perfect for meal prep, light dinners, or a side dish at gatherings, this salad is both nutritious and delicious.
Ingredients
For the Salad:
- 2 cups cooked chicken (shredded or cubed)
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds or chopped peanuts
- 2 green onions, chopped
For the Sesame-Ginger Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Assemble the Salad
- In a large bowl, toss together mixed greens, carrots, cabbage, cranberries, almonds, and green onions.
- Add the shredded chicken and mix gently to distribute the ingredients evenly.
- Prepare the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
- Season with salt and pepper to taste.
- Dress & Serve
- Drizzle the dressing over the salad and toss until everything is well coated.
- Serve immediately for maximum freshness or chill for up to 2 hours to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Customize with additional protein like tofu, shrimp, or grilled chicken.
- Add a spicy kick with sriracha or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired