Description
Asian Chicken Cranberry Salad is a vibrant and refreshing dish that perfectly blends tender shredded chicken with colorful veggies and a zesty sesame ginger dressing. This salad is not just a quick fix for busy weeknights; it’s also an impressive crowd-pleaser for family gatherings or potlucks. The delightful balance of flavors, including the sweetness of cranberries and the crunch of fresh vegetables, makes every bite enjoyable. With its wholesome ingredients and versatility, this salad can easily become a staple in your meal rotation. Whether served as a main dish or side, it’s a nutritious choice that everyone will love!
Ingredients
Scale
- 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)
- 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
- In a large bowl, mix together mixed greens, shredded carrots, sliced red cabbage, dried cranberries, nuts, and green onions.
- Add the cooked chicken to the bowl and gently toss to combine.
- In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, and garlic.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or refrigerate for up to two hours before serving for enhanced flavor.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg