Description
A vibrant and refreshing Asian Chicken Cranberry Salad featuring shredded chicken, mixed greens, and crunchy almonds, tossed in a flavorful soy-ginger dressing with sweet dried cranberries for a perfect balance of savory and sweet.
Ingredients
Scale
Salad Ingredients
- 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
Dressing Ingredients
- 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 chopped green onions to create a colorful, fresh base.
- Add the Chicken: Add the shredded or diced cooked chicken to the salad bowl and gently toss to mix all ingredients evenly without crushing the greens.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic until smooth. Season with salt and pepper to your preference.
- Dress the Salad: Pour the dressing over the salad mixture and toss thoroughly to ensure every ingredient is evenly coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for maximum freshness, or refrigerate for up to 2 hours to allow the flavors to meld beautifully before serving.
Notes
- You can substitute chicken with tofu or shrimp for a different protein option.
- Use gluten-free soy sauce if you require a gluten-free version.
- For added crunch, toast the almonds or peanuts lightly before adding.
- Adjust the amount of honey or maple syrup in the dressing based on your preferred level of sweetness.
- This salad is best consumed fresh but can be refrigerated up to 2 hours ahead of time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
