Description
A fresh and vibrant Asian Chicken Cranberry Salad featuring shredded chicken, mixed greens, crunchy vegetables, dried cranberries, and a tangy sesame-soy dressing. This quick and easy salad offers a perfect balance of sweet, savory, and tangy flavors, making it an ideal light lunch or healthy dinner option.
Ingredients
Scale
Salad
- 2 cups cooked chicken (shredded or diced)
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- ½ cup dried cranberries
- ⅓ cup sliced almonds or chopped peanuts
- 2 green onions, chopped
Dressing
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Salad – In a large bowl, combine the mixed greens, shredded carrots, thinly sliced red cabbage, dried cranberries, almonds or peanuts, and chopped green onions. Toss gently to mix all the fresh ingredients evenly.
- Add the Chicken – Incorporate the cooked shredded or diced chicken into the salad mixture, tossing gently again to combine everything evenly without breaking up the chicken.
- Make the Dressing – In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic. Season the dressing with salt and pepper to taste, adjusting as needed for balance.
- Dress the Salad – Pour the prepared dressing over the salad and carefully toss until every ingredient is evenly coated, ensuring the flavors meld throughout the salad.
- Serve – Enjoy the salad immediately for the freshest taste or refrigerate it for up to 2 hours to enhance the flavor as ingredients marinate together.
Notes
- Using tamari in place of soy sauce makes this salad gluten-free.
- For a vegan option, replace chicken with tofu or tempeh and use maple syrup instead of honey.
- Almonds can be toasted lightly to enhance their crunch and flavor.
- This salad is best served fresh but can be refrigerated for up to 2 hours for improved flavor.
- Adjust sweetness and saltiness of dressing according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
