Description
Asian Chicken Cranberry Salad is a delightful fusion of flavors and textures, making it an ideal choice for a light lunch or a vibrant dinner. This salad features tender shredded chicken combined with a medley of colorful vegetables and sweet dried cranberries, all tossed in a tangy sesame ginger dressing. With its quick preparation time of just 20 minutes, this nutritious dish is perfect for busy weeknights or last-minute gatherings. The versatility of the ingredients allows you to customize the salad to suit your taste preferences while ensuring every bite bursts with freshness.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 4 cups mixed greens (spinach, arugula, 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 (for the dressing)
- 2 tbsp rice vinegar (for the dressing)
- 1 tbsp sesame oil (for the dressing)
- 1 tbsp honey or maple syrup (for the dressing)
- 1 tsp fresh ginger (grated, for the dressing)
- 1 clove garlic (minced, for the dressing)
- Salt and pepper (to taste)
Instructions
- In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or peanuts, and green onions. Gently toss to mix.
- Add the cooked chicken and toss again until well combined.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately for optimal freshness or refrigerate for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Tossing
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 320
- Sugar: 10g
- Sodium: 570mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg