Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, perfect for a light and refreshing meal. Tender shredded chicken, colorful veggies, sweet cranberries, and crunchy almonds come together with a tangy sesame dressing.
Ingredients
Scale
Salad:
- 2 cups cooked, shredded chicken breast
- 4 cups mixed greens or shredded Napa cabbage
- 1 cup shredded carrots
- 1/2 cup red cabbage, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1/2 cup crispy wonton strips or chow mein noodles
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix chicken, greens, carrots, red cabbage, cranberries, almonds, green onions, and sesame seeds if using.
- Prepare Dressing: Whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, salt, and pepper.
- Toss Salad: Pour dressing over salad and toss gently to coat.
- Add Crunch: Top with crispy wonton strips or chow mein noodles before serving.
- Serve: Enjoy chilled or at room temperature.
Notes
- Rotisserie chicken works well in this recipe.
- Enhance with mandarin orange segments or edamame.
- Dressing can be made ahead and refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 60 mg
