Name: Asian Chicken Cranberry Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
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 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp fresh ginger (grated); 1 clove garlic (minced); Salt and pepper (to taste)

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Introduction

This Asian Chicken Cranberry Salad is a vibrant and flavorful dish perfect for a light lunch or dinner. Combining tender chicken with crisp greens, sweet cranberries, and a tangy sesame ginger dressing, it offers a refreshing balance of textures and tastes.

A white bowl filled with a fresh salad that has several layers: at the bottom, green lettuce and cilantro leaves, shredded light green and purple cabbage, and thin orange carrot sticks. On top, slices of cooked chicken coated in a shiny, dark brown glaze are spread evenly. Scattered around are bright red dried cranberries, thin almond slices, and white sesame seeds that add texture and contrast. The salad is vibrant with a mix of colors—green, orange, purple, and reddish hues—set against the glossy brown chicken pieces. The bowl rests on a white marbled surface, with a pair of wooden chopsticks leaning on its edge. Photo taken with an iphone --ar 4:5 --v 7

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 (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

Step 1: In a large salad bowl, combine the mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, sliced almonds or chopped peanuts, and chopped green onions.
Step 2: Add the cooked chicken, whether shredded or diced, to the salad bowl and gently toss everything together to mix the ingredients evenly.
Step 3: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic until fully blended. Season with salt and pepper to your taste.
Step 4: Pour the dressing over the salad and toss gently to coat all the ingredients with the flavorful dressing.
Step 5: Serve the salad immediately for the freshest taste, or refrigerate it for up to 2 hours to allow the flavors to meld before serving. Enjoy!

Tips & Variations

For extra crunch, toast the almonds or peanuts lightly before adding them to the salad.
Swap out dried cranberries for dried cherries or pomegranate seeds for a different fruit note.
Use a rotisserie chicken to save time and add a smoky flavor.
Add shredded fresh mint or cilantro for an herbal twist.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to prevent the greens from wilting. Reheat chicken separately if preferred warm, but the salad is best served chilled or at room temperature.

How to Serve

A white bowl filled with a fresh salad showing three main layers: the base layer is bright green mixed leafy greens and herbs, the middle layer contains thin orange carrot sticks, white bean sprouts, and scattered almonds, while the top layer features several thick slices of grilled chicken breast with light charring, glazed with a shiny dark brown sauce and sprinkled with white sesame seeds and dried dark red cranberries. The colors are vivid with a mix of green, orange, white, and deep red, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this salad?

This recipe calls for cooked chicken. If you use raw chicken, make sure to cook it thoroughly before adding it to the salad to ensure food safety.

What can I substitute for soy sauce if I have dietary restrictions?

You can use tamari or coconut aminos as gluten-free alternatives to soy sauce. Adjust the quantity to suit your taste, as some substitutes may be less salty.