Asian Chicken Cranberry Salad
This Asian Chicken Cranberry Salad features shredded chicken, colorful veggies, and a tangy sesame ginger dressing, making it a nutritious and delicious meal.
Equipment
- large salad bowl
- Small Bowl
- Whisk
Ingredients
Salad Base
- 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
- ½ cup dried cranberries
- ½ cup sliced almonds or chopped peanuts
- ¼ cup green onions chopped
Dressing
- ¼ cup soy sauce for the dressing
- 2 tablespoon rice vinegar for the dressing
- 1 tablespoon sesame oil for the dressing
- 1 tablespoon honey or maple syrup, for the dressing
- 1 teaspoon fresh ginger grated, for the dressing
- 1 clove garlic minced, for the dressing
- Salt and pepper to taste
Instructions
Salad 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.
- 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.
- Serve the salad immediately for freshness, or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!
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!
Nutrition
Serving: 1saladCalories: 420kcal
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