Asian Chicken Cranberry Salad Recipe
A vibrant and healthy Asian Chicken Cranberry Salad combining fresh mixed greens, shredded chicken, crunchy nuts, and sweet dried cranberries, all tossed in a zesty sesame ginger dressing. Perfect for a quick lunch or light dinner packed with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming pre-cooked chicken)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook, Tossed
- Cuisine: Asian-inspired
- Diet: Low Fat
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 cups mixed greens (spinach, arugula, 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
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or peanuts, and chopped green onions to create a colorful, textured base.
- Add the Chicken: Add the cooked, shredded or diced chicken to the salad bowl and gently toss together with the vegetables and greens to distribute evenly.
- Make the Dressing: In a small bowl, whisk soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well blended. Season with salt and pepper to taste.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the flavorful dressing.
- Serve or Chill: Serve immediately for the freshest taste, or refrigerate the salad for up to 2 hours to allow the flavors to meld together before serving.
Notes
- This salad is quick to prepare and perfect for a healthy meal option any time of day.
- Feel free to substitute almonds with peanuts or other nuts for different flavors and textures.
- For a vegan version, replace chicken with tofu or tempeh and use maple syrup instead of honey in the dressing.
- Add more crunchy vegetables like cucumber or bell peppers for extra freshness.
- Refrigerate leftovers in an airtight container and consume within 24 hours for best quality.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 75 mg
Keywords: Asian chicken salad, cranberry salad, sesame ginger dressing, healthy salad, quick salad recipe
Find it online: https://dishedbydana.com/asian-chicken-cranberry-salad-recipe/
