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Asian Chicken Cranberry Salad

A vibrant salad combining tender chicken, crunchy veggies, and sweet cranberries, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chicken, shredded Can use store-bought rotisserie chicken for convenience.
  • 1/2 cup dried cranberries
  • 1 cup shredded cabbage Can substitute with shredded Brussels sprouts.
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro Fresh herbs enhance flavor.
  • 1/4 cup sliced almonds Add as a topping for crunch.
Dressing Ingredients
  • 2 tbsp soy sauce
  • 1 tbsp honey Adjust sweetness to taste.
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp freshly grated ginger

Method
 

Assembly
  1. In a large bowl, combine shredded chicken, cabbage, carrots, cranberries, green onions, and cilantro. Toss gently to mix.
Dressing Preparation
  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger until combined.
Final Assembly
  1. Pour the dressing over the salad mixture and toss gently to coat everything without bruising the vegetables.
  2. Top with sliced almonds before serving.

Notes

For added variety, try serving in lettuce wraps or pairing with quinoa. Keep dressing separate until ready to serve for the best texture.