Description
This Asian Chicken Cranberry Salad is a colorful and flavorful dish that combines tender shredded chicken with crisp veggies, sweet cranberries, and crunchy almonds, all tossed in a zesty sesame dressing. Perfect for a light and satisfying meal!
Ingredients
Scale
Salad:
- 2 cups cooked, shredded chicken (rotisserie works well)
- 4 cups mixed greens or shredded romaine
- 1 cup shredded cabbage (green or red)
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 2 green onions, thinly sliced
- 1/2 cup crunchy chow mein noodles (optional)
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the shredded chicken, mixed greens, cabbage, carrots, cranberries, almonds, and green onions. Toss gently to mix.
- Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss until evenly coated. Top with chow mein noodles just before serving for extra crunch. Serve immediately.
Notes
- You can substitute the almonds with cashews or sunflower seeds for a nut-free option.
- This salad is great for meal prep—store the dressing separately and toss just before serving.
- Add mandarin oranges or edamame for extra flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 10g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
