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Asian Chicken Cranberry Salad Recipe

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★★★★★

4.6 from 445 reviews

This vibrant and refreshing Asian Chicken Cranberry Salad combines shredded chicken, colorful mixed greens, crunchy vegetables, dried cranberries, nuts, and a tangy sesame ginger dressing for a delicious and nutritious meal that’s quick to prepare and perfect for any occasion.

Ingredients

Scale

For the Salad

  • 2 cups cooked chicken, shredded or diced
  • 4 cups mixed greens (spinach, arugula, and 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 grated ginger
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Build the Base: In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions to create a colorful and textured base.
  2. Add the Chicken: Toss in 1 to 2 cups of cooked, shredded or cubed chicken and gently mix to combine with the vegetables and greens.
  3. Whisk Up the Dressing: In a small bowl or jar, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
  4. Toss and Taste: Pour the dressing over the salad ingredients and toss gently to ensure even coating without overdressing.
  5. Serve It Up: Enjoy immediately for crisp greens or refrigerate for up to 2 hours to allow flavors to meld. Serve chilled or at room temperature.

Notes

  • Use leftover grilled or rotisserie chicken for convenience and enhanced flavor.
  • For extra crunch, add napa cabbage or substitute nuts with cashews.
  • Store dressed salad in the fridge and consume within 2 days for best freshness.
  • Keep the dressing refrigerated in a sealed container for up to 1 week; shake well before use.
  • To make the salad vegetarian, substitute chicken with crispy tofu or edamame.
  • Spice it up by adding chili flakes or sriracha to the dressing.
  • Add sweetness with mandarin slices or diced mango for a fruity twist.
  • Include rice noodles for more carbohydrates and a hearty texture.
  • Swap dried cranberries with fresh pomegranate seeds for lower sugar content.
  • Pair nicely with miso soup, rice, or iced jasmine tea for a complete meal experience.

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

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