Description
A vibrant and healthy Asian Chicken Cranberry Salad featuring shredded chicken breast, mixed greens, crunchy vegetables, and a tangy sesame-ginger dressing, perfect for a quick and nutritious meal.
Ingredients
Scale
Salad Ingredients
- 3 cups cooked chicken breast, shredded or diced
- 4 cups mixed salad greens
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
Dressing Ingredients
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce or tamari
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Salad Components: In a large bowl, combine the shredded or diced cooked chicken breast, mixed salad greens, shredded red cabbage, shredded carrots, dried cranberries, sliced almonds, sliced green onions, and chopped fresh cilantro. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce (or tamari for gluten-free), honey, sesame oil, olive oil, grated fresh ginger, and minced garlic until the dressing is smooth and well blended.
- Combine Salad and Dressing: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure every ingredient is evenly coated with the flavorful dressing.
- Add the Finishing Touch: Sprinkle the toasted sesame seeds over the top of the salad to add a nutty crunch and extra flavor just before serving.
- Serve or Chill: Serve the salad immediately for the freshest taste, or refrigerate it for 30 minutes to enhance the flavors before serving.
Notes
- You can use rotisserie chicken for convenience and time-saving.
- For extra crunch, add crispy wonton strips as a topping.
- To make this salad gluten-free, substitute tamari for soy sauce.
- This salad is both gluten-free (with substitutions) and dairy-free.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of salad
- Calories: 320
- Sugar: 16g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
