Name: Asian Chicken Cranberry Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 cups cooked chicken, shredded or diced; 4 cups mixed greens (spinach, arugula, romaine); 1 cup shredded carrots; 1 cup red cabbage, thinly sliced; ½ cup dried cranberries; ⅓ cup sliced almonds or chopped peanuts; 2 green onions, chopped; 3 tbsp soy sauce (or tamari for gluten-free); 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp fresh ginger, grated; 1 garlic clove, minced; Salt and pepper to taste

Description

This Asian Chicken Cranberry Salad is a vibrant and refreshing dish combining tender cooked chicken, mixed greens, shredded vegetables, dried cranberries, and crunchy nuts. Tossed with a zesty homemade dressing made from soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic, it offers a perfect balance of sweet, savory, and tangy flavors. Ready in just 10 minutes, this salad makes a quick, healthy, and colorful meal perfect for lunch or a light dinner.

Ingredients

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Salad Ingredients

2 cups cooked chicken, shredded or diced
4 cups mixed greens (spinach, arugula, romaine)
1 cup shredded carrots
1 cup red cabbage, thinly sliced
½ cup dried cranberries
⅓ cup sliced almonds or chopped peanuts
2 green onions, chopped

Dressing Ingredients

3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tsp fresh ginger, grated
1 garlic clove, minced
Salt and pepper to taste

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Instructions

Prepare the Salad – In a large bowl, combine the mixed greens, shredded carrots, red cabbage, dried cranberries, almonds or peanuts, and chopped green onions to create a colorful and textured base for the salad.
Add the Chicken – Add the shredded or diced cooked chicken to the bowl and gently toss all ingredients together to combine evenly without breaking up the chicken pieces.
Make the Dressing – In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), freshly grated ginger, and minced garlic. Season with salt and pepper according to taste to create a well-balanced, tangy, and slightly sweet dressing.
Dress the Salad – Pour the prepared dressing over the salad and toss thoroughly until all ingredients are evenly coated with the flavorful dressing.
Serve – Serve the salad immediately for the freshest texture, or refrigerate it for up to 2 hours to allow the flavors to meld and develop further before serving.

Notes

For a gluten-free option, use tamari instead of regular soy sauce.
Maple syrup is a great substitute for honey to make the recipe vegan-friendly.
To add extra protein or crunch, consider topping with extra nuts or seeds.
This salad is best enjoyed fresh but can be refrigerated for up to 2 hours to enhance flavor.
Adjust seasoning and sweetness in the dressing to your preference.