Asian Chicken Cranberry Salad Recipe
This Asian Chicken Cranberry Salad is a vibrant, protein-packed dish full of sweet, tangy, and savory flavors. Tossed in a sesame-ginger dressing and topped with crunchy almonds and chewy cranberries, it's perfect for light lunches, easy dinners, or meal prep.
Equipment
- Large Mixing Bowl
- Small Bowl or Jar
- Whisk
Ingredients
- 2 cups cooked chicken breast shredded or chopped
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot julienned
- 1/2 red bell pepper thinly sliced
- 1/4 cup green onions chopped
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds or peanuts for extra crunch
- 2 tbsp sesame seeds optional
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- In a large bowl, combine the chicken, cabbages, carrot, bell pepper, green onions, cranberries, and almonds.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic until smooth.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Sprinkle with sesame seeds, season with salt and pepper, and toss once more.
- Chill for 10–15 minutes before serving for the best flavor.
Notes
Use rotisserie chicken for ease. For a vegan version, use tofu and maple syrup. Chill the salad before serving to help the flavors meld beautifully. Toast almonds or sesame seeds for extra crunch.
Nutrition
Calories: 310kcalCarbohydrates: 18gProtein: 25gFat: 16gSaturated Fat: 2gCholesterol: 50mgSodium: 590mgPotassium: 580mgFiber: 4gSugar: 8gVitamin A: 460IUVitamin C: 28mgCalcium: 60mgIron: 2.3mg
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