Asian Chicken Cranberry Salad Recipe
Enjoy a delightful Asian Chicken Cranberry Salad that’s bursting with flavors and textures. Tender shredded chicken, mixed greens, crunchy almonds, and sweet cranberries are tossed in a savory sesame dressing. This gluten-free salad is perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Salad:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 4 cups mixed greens or napa cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted)
- 2 green onions (sliced)
- 1/2 red bell pepper (thinly sliced)
- 1 tablespoon sesame seeds
For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Main Salad: In a large bowl, combine the chicken, greens, carrots, cranberries, almonds, green onions, bell pepper, and sesame seeds.
- For the Dressing: In a separate bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, salt, and pepper until well blended. Pour dressing over the salad and toss to combine.
- Serve immediately, or chill for 15–20 minutes to let flavors meld.
Notes
- Add mandarin oranges or crispy wonton strips for extra texture and flavor.
- For a vegetarian version, substitute tofu or edamame for the chicken.
Nutrition
- Serving Size: 1 salad
- Calories: 340
- Sugar: 10g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
