Description
This Asian Chicken Cranberry Salad is a colorful and refreshing meal that’s quick to prepare and full of flavor. Perfect for a light lunch, dinner, or meal prep, it combines shredded chicken, crisp veggies, dried cranberries, almonds, and a tangy Asian-inspired dressing.
Ingredients
- Salad:
- 2 cups cooked chicken, shredded or diced
- 4 cups mixed greens
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup dried cranberries (or raisins)
- 1/4 cup sliced almonds (or peanuts/sunflower seeds)
- 2 tbsp green onions, chopped
- Dressing:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (or canola oil)
- 1 tbsp honey (or maple syrup)
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
Instructions
- In a large salad bowl, combine mixed greens, shredded carrots, and red cabbage. Add dried cranberries and sliced almonds. Toss gently.
- Fold in cooked chicken, ensuring even distribution.
- In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined.
- Pour dressing over the salad and toss to coat evenly.
- Serve immediately or chill for up to 2 hours for deeper flavor.
Notes
- Chill for better flavor.
- Use seasonal vegetables for a twist.
- Perfect for meal prep or quick healthy meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Toss
- Cuisine: Asian