Description
A vibrant and refreshing Asian Chicken Cranberry Salad featuring shredded chicken breast, mixed greens, sweet dried cranberries, crunchy almonds, and a tangy sesame-ginger dressing. Perfect for a light lunch or dinner, this salad combines savory, sweet, and nutty flavors with an easy-to-make dressing that brings it all together.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup dried cranberries
- 4 cups mixed greens
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup sliced almonds
- 2 tbsp sesame seeds
Dressing Ingredients
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 tsp ground ginger
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded cooked chicken breast, dried cranberries, mixed greens, shredded carrots, chopped green onions, and sliced almonds until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and ground ginger until well blended to create a flavorful and tangy dressing.
- Dress the Salad: Drizzle the prepared dressing over the salad mixture and toss gently to coat all ingredients thoroughly without bruising the greens.
- Garnish and Serve: Sprinkle sesame seeds evenly over the top of the dressed salad just before serving to add a nutty crunch and enhance the presentation.
Notes
- For extra crunch, toast the sliced almonds and sesame seeds lightly before adding to the salad.
- The salad can be prepared in advance; keep the dressing separate until ready to serve to maintain freshness.
- Use low-sodium soy sauce to reduce salt content if desired.
- Substitute chicken with tofu or tempeh for a vegetarian option.
- This salad keeps well refrigerated for up to 1 day but is best enjoyed fresh.
