Asian Chicken Cranberry Salad
A vibrant salad combining tender chicken with crunchy greens, mandarin oranges, and cranberries, perfect for a healthy and satisfying meal.
Ingredients
For the salad
- 2 cups shredded cooked chicken breast Tender and juicy, this will be the protein star of your salad.
- 4 cups mixed salad greens Crisp and refreshing, adding volume and crunch.
- 1 cup shredded red cabbage Brings a satisfying crunch and a lovely pop of color.
- 1 large carrot, julienned Sweet and crunchy for extra texture.
- 1/2 cup sliced cucumber Cool and crisp, a perfect hydrating component.
- 1/2 cup mandarin orange segments Juicy and sweet, these brighten the salad.
- 1/3 cup dried cranberries Their tartness adds a delicious contrast.
- 1/3 cup roasted cashews or slivered almonds Crunchy and nutty, they elevate the dish’s texture.
- 2 green onions, thinly sliced For an aromatic sharpness that complements the salad.
- 2 tablespoons toasted sesame seeds Adding a pleasant nuttiness and visual appeal.
- 1/4 cup fresh cilantro leaves (optional) For a fresh, herbaceous note.
For the dressing
- 3 tablespoons low-sodium soy sauce The salty backbone of our dressing.
- 2 tablespoons rice vinegar A tangy kick that balances the sweetness.
- 1 tablespoon honey Bringing the perfect touch of natural sweetness.
- 1 tablespoon toasted sesame oil A rich oil that adds depth to the dressing.
- 2 teaspoons grated fresh ginger Aromatic and zesty, giving warmth to every bite.
- 1 clove garlic, minced An all-time favorite for its robust flavor.
- 1 tablespoon lime juice For a bright and zesty finish.
- 1 teaspoon Sriracha or chili garlic sauce (optional) A little heat to tantalize the taste buds.
- to taste Salt and pepper Essential for rounding out the flavors.
Instructions
Preparation of dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, lime juice, and Sriracha (if using). Season with salt and pepper to taste. Set aside.
Combining salad ingredients
- In a large serving bowl, combine the mixed salad greens, shredded red cabbage, julienned carrot, sliced cucumber, mandarin orange segments, and dried cranberries.
Assembling the salad
- Add the shredded cooked chicken on top of the mixed vegetables, spreading it evenly throughout the salad for a balanced bite each time.
- Pour the prepared dressing over the salad ingredients, ensuring all components are well-coated.
- Gently toss all the components together until everything is evenly covered with the dressing.
Finishing touches
- Sprinkle the roasted cashews or slivered almonds, toasted sesame seeds, sliced green onions, and fresh cilantro leaves (if using) over the assembled salad.
Serving
- You can serve immediately, or if you prefer a chilled salad, cover and refrigerate for up to 2 hours before serving.
Notes
Utilize leftover rotisserie chicken to save time. Feel free to expand your greens by incorporating spinach or arugula. You can swap out mandarin oranges for pineapple. Make it vegan by substituting chicken with chickpeas or tofu. Layer the salad ingredients in a jar with the dressing at the bottom for meal prep.