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Asian Chicken Cranberry Salad Recipe

Asian Chicken Cranberry Salad Recipe
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4.5 from 22 reviews

This Asian Chicken Cranberry Salad is a delightful blend of flavors and textures, featuring tender shredded chicken, crunchy cabbage, sweet cranberries, and nutty almonds tossed in a tangy-sweet dressing. It’s a perfect balance of savory and sweet, with a satisfying crunch in every bite.

Ingredients

Units Scale

Salad:

  • 2 cups cooked shredded chicken breast
  • 4 cups shredded Napa or green cabbage
  • 1 cup shredded carrots
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crispy wonton strips or chow mein noodles

For the dressing:

  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/4 cup olive oil
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove minced
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine shredded chicken, cabbage, carrots, cranberries, almonds, green onions, and cilantro.
  2. In a small bowl, whisk together rice vinegar, honey, soy sauce, sesame oil, olive oil, ginger, garlic, salt, and pepper until emulsified.
  3. Pour the dressing over the salad and toss well to coat.
  4. Just before serving, top with crispy wonton strips or chow mein noodles for crunch.
  5. Serve chilled or at room temperature.

Notes

  • For extra protein, add edamame or switch to rotisserie chicken for convenience.
  • This salad holds well in the fridge for up to 2 days, but add crunchy toppings just before serving to keep them crisp.

Nutrition

Find it online: https://easy-tapas-recipes.com/asian-chicken-cranberry-salad-recipe/