Description
This Asian Chicken Cranberry Salad is a vibrant mix of crunchy greens, tender chicken, sweet cranberries, and a tangy sesame-ginger dressing. Packed with protein and fresh ingredients, it’s the perfect healthy, gluten-free, and dairy-free meal for lunch or dinner!
Ingredients
For the Salad:
- 2 cups cooked chicken, shredded or diced
- 4 cups mixed greens (such as 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:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare the Salad: In a large salad bowl, combine the mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds, and green onions.
- Add the Chicken: Add the cooked chicken to the salad bowl and toss gently to combine.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined. Season with salt and pepper to taste.
- Dress the Salad: Pour the dressing over the salad and toss to coat all the ingredients evenly.
- Serve: Serve immediately, or refrigerate for up to 2 hours to let the flavors meld. Enjoy!
Notes
- For a vegetarian version, swap chicken for tofu or chickpeas.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Add mandarin oranges or sesame seeds for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Dinner
- Method: No-Cook
- Cuisine: Asian-Inspired
