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Asian Chicken Cranberry Salad Recipe

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★★★★★

4.9 from 183 reviews

This vibrant and refreshing Asian Chicken Cranberry Salad combines shredded chicken, colorful mixed greens, crunchy veggies, and a tangy sesame ginger dressing for a delicious and nutritious meal that’s quick to prepare and full of flavor.

Ingredients

Scale

For the Salad

  • 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

For the Dressing

  • 2 tbsp soy sauce (low sodium recommended)
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Build the Base: In a large salad bowl, combine mixed greens, shredded carrots, sliced red cabbage, dried cranberries, sliced almonds or chopped peanuts, and chopped green onions. This creates a colorful, textured base that’s visually appealing and full of nutrients.
  2. Add the Chicken: Toss in the cooked shredded or diced chicken (about 1 to 2 cups depending on appetite). Gently mix to combine the protein evenly with the veggies without destroying the texture of the greens.
  3. Whisk Up the Dressing: In a separate bowl or a jar, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, and minced garlic until well blended. Taste and season with salt and pepper if desired for extra flavor punch.
  4. Toss and Taste: Pour the dressing over the salad ingredients and gently toss to evenly coat everything without wilting the greens. Ensure the salad is well-balanced and flavorful.
  5. Serve It Up: Serve immediately for the freshest, crunchiest salad experience, or refrigerate for up to 2 hours to allow flavors to meld and deepen. Either way, enjoy your vibrant, healthy meal.

Notes

  • Use leftover grilled or rotisserie chicken for convenience and added flavor.
  • Feel free to swap dried cranberries with raisins or dried cherries if unavailable.
  • For extra crunch, add napa cabbage or cashews as alternatives.
  • The salad dressing can be stored in the refrigerator for up to a week; shake well before use.
  • Adjust salt according to dietary preference and choose low-sodium soy sauce if necessary.
  • For a vegetarian option, replace chicken with crispy tofu or edamame.
  • Add chili flakes or sriracha to spice up the salad.
  • Include mandarin slices or diced mango for a fruity twist.
  • Serve with miso soup, rice, soba noodles, or crispy wonton strips to make it a more filling meal.

Keywords: Asian chicken salad, cranberry salad, sesame ginger dressing, healthy salad, quick salad recipe

Find it online: https://cookwithlea.com/asian-chicken-cranberry-salad-recipe/