Asian Chicken Cranberry Salad Recipe
A vibrant and flavorful Asian Chicken Cranberry Salad featuring tender cooked chicken, mixed greens, crunchy vegetables, dried cranberries, and nuts, all tossed in a zesty sesame ginger dressing. This salad is a perfect balance of sweet, tangy, and savory flavors, ideal for a light lunch or healthy dinner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
Salad 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)
Dressing Ingredients
- 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)
Instructions
- Prepare the Salad Base: In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or chopped peanuts, and chopped green onions. Toss gently to mix all the ingredients evenly.
- Add the Chicken: Incorporate the cooked, shredded or diced chicken into the salad bowl. Gently toss to combine so the chicken is evenly distributed among the vegetables and greens.
- Make the Sesame Ginger Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic until fully blended. Season with salt and pepper according to your taste preferences.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Toss gently to ensure every leaf and ingredient is evenly coated with the flavorful dressing.
- Serve or Refrigerate: Serve the salad immediately for a fresh and crisp taste, or refrigerate it for up to 2 hours to allow the flavors to meld together beautifully before serving.
Notes
- You can substitute almonds with chopped peanuts depending on your preference or allergen considerations.
- For a vegetarian version, omit the chicken and increase the quantity of nuts and cranberries.
- Use maple syrup instead of honey to make the dressing vegan.
- Refrigerate salad without dressing if preparing in advance; add dressing just before serving to keep greens crisp.
- Adjust soy sauce quantity for lower sodium intake.
Keywords: Asian chicken salad, cranberry salad, sesame ginger dressing, healthy salad, low fat salad, easy chicken recipe
Find it online: https://nataliereeve.com/asian-chicken-cranberry-salad-recipe/
