Asian Chicken Cranberry Salad
A delicious and healthy salad combining fresh vegetables, sweet cranberries, and savory chicken, perfect for lunch or dinner.
Ingredients
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 (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)
- to taste Salt and pepper
Instructions
Preparation
- In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
- Add cooked, shredded or cubed chicken to the salad bowl and gently toss to combine with the greens and vegetables.
Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and toss gently to ensure even coating.
Serving
- Serve the salad immediately for freshness, or refrigerate for up to 2 hours to allow the flavors to meld.
- Serve chilled or at room temperature. It can be a main dish or a side dish.
Notes
Garnishing with extra nuts or cranberries can add a nice touch. Use leftover chicken for quick prep, and feel free to add more vegetables for extra crunch. Adjust sweetness to taste.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 10g
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