Description
A vibrant and refreshing Asian Chicken Cranberry Salad that combines tender shredded chicken breast with mixed greens, dried cranberries, almonds, and a flavorful sesame-soy dressing. Perfect as a light lunch or a healthy dinner option, this salad offers a delightful mix of textures and a balance of sweet, savory, and tangy flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup mixed salad greens (spinach, arugula, romaine)
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients. In a large bowl, combine the shredded chicken, mixed salad greens, dried cranberries, sliced almonds, shredded carrots, chopped green onions, and chopped cilantro. Toss gently to mix evenly.
- Prepare Dressing. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey until well combined. Season with salt and pepper to taste.
- Toss Salad with Dressing. Drizzle the dressing over the salad mixture and toss again to ensure everything is well coated.
- Let Flavors Meld. Allow the salad to sit for about 5 minutes to let the flavors blend together.
- Serve and Garnish. Serve the salad in individual bowls or on a large platter. Garnish with extra sliced almonds for added crunch if desired.
Notes
- Use freshly cooked chicken breast for best texture and flavor.
- For a vegan or vegetarian version, substitute chicken with baked tofu or chickpeas and replace honey with maple syrup.
- Adjust soy sauce if you prefer a lower sodium option or use tamari for gluten-free.
- This salad is best served fresh but can be refrigerated for up to 24 hours; toss again before serving.
- Additional toppings like sesame seeds or chopped bell peppers can be added for extra flavor.
