Asian Chicken Cranberry Salad
Asian Chicken Cranberry Salad is fresh, tangy, and satisfying — with rotisserie chicken, crisp apples, toasted pecans, and cranberries all tied together in a light soy-ginger dressing. Perfect for busy weeknights, fall gatherings, or even as a lighter Thanksgiving side dish.
Equipment
- Large Salad Bowl
- Cutting board
- Chef's Knife
- Small Jar or Bowl
Ingredients
- 3 cups rotisserie chicken shredded, skin and bones removed
- 2 cups mixed greens
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup dried cranberries or craisins
- 1/2 cup pecans toasted
- 1 crisp apple thinly sliced
- 3 green onions chopped
- 1/4 cup sesame seeds
Dressing
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 1 tsp fresh ginger grated
Instructions
- Shred rotisserie chicken into bite-sized pieces and set aside.
- In a large salad bowl, layer mixed greens, shredded cabbage, and apple slices.
- Add dried cranberries, toasted pecans, sesame seeds, and chopped green onions.
- In a small jar or bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, and grated ginger until smooth.
- Pour half of the dressing over the greens and toss gently to coat. Add more dressing if desired.
- Top with shredded chicken, toss lightly, and serve immediately.
Notes
For a Thanksgiving twist, use fresh cranberries and pears. To meal prep, store dressing separately and toss just before serving. Toasting nuts is highly recommended for extra flavor.
Nutrition
Calories: 360kcalCarbohydrates: 23gProtein: 28gFat: 18gSaturated Fat: 3gCholesterol: 70mgSodium: 540mgPotassium: 510mgFiber: 4gSugar: 17gVitamin A: 950IUVitamin C: 12mgCalcium: 60mgIron: 2mg
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