ASIAN CHICKEN CRANBERRY SALAD
This Asian Chicken Cranberry Salad is a perfect blend of tender chicken, fresh greens, tangy cranberries, and crunchy nuts. Tossed in a zesty Asian-inspired dressing, it’s a refreshing, light, and flavorful salad for lunch or dinner.
Ingredients
- 2 cups cooked chicken shredded or diced
- 4 cups mixed salad greens
- ½ cup dried cranberries
- ½ cup sliced almonds or cashews
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 3 green onions chopped
- ¼ cup fresh cilantro chopped
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove minced
- Optional: 1 teaspoon sriracha for heat
Instructions
- Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha if using.
- Assemble Salad: In a large bowl, combine salad greens, shredded chicken, cranberries, almonds, carrots, bell pepper, green onions, and cilantro.
- Toss Salad: Pour the dressing over the salad and toss until all ingredients are evenly coated.
- Serve: Divide among plates or bowls and enjoy immediately.
Notes
- Make Ahead: Chicken can be cooked in advance and stored in the fridge for up to 3 days.
- Customizing: Add mandarin oranges, cucumbers, or edamame for extra flavor and texture.
- Serving Suggestions: Perfect as a light lunch or a side salad for dinner.