Description
This vibrant and refreshing Asian Chicken Cranberry Salad combines shredded chicken, colorful veggies, and a tangy sesame ginger dressing for a delicious, nutritious meal.
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 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
2. Add cooked, shredded or cubed chicken to the salad bowl and gently toss to combine with the greens and vegetables.
3. 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.
4. Pour the dressing over the salad ingredients and toss gently to ensure even coating.
5. Serve the salad immediately for freshness, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Notes
This Asian Chicken Cranberry Salad is a quick, healthy, and delicious meal option.
Adjust the salad ingredients as needed for extra crunch or flavor.
For extra protein, add edamame or additional chicken.
For a vegetarian option, substitute the chicken with crispy tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 65 mg