Asian Chicken Cranberry Salad
A quick and flavorful salad featuring tender chicken, sweet cranberries, and a delightful Asian dressing, perfect for busy days.
Ingredients
For the Salad
- 2 cups cooked chicken, shredded Rotisserie chicken makes it super easy!
- 4 cups mixed greens Think spinach, arugula, and any leftovers from the fridge.
- 1 cup sliced cucumbers
- 1/2 cup shredded carrots Pre-shredded is an option.
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds For that satisfying crunch.
For the Dressing
- 1/4 cup soy sauce or tamari For a gluten-free version.
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey Or maple syrup for a vegan twist.
- 1 teaspoon fresh ginger, grated Or 1/4 teaspoon powdered ginger.
- 1 clove garlic, minced
Instructions
Preparation
- If using rotisserie chicken, shred it into bite-sized pieces. If cooking from scratch, use your preferred method (grilling, baking, or poaching).
- In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Adjust sweetness as desired.
- In a large bowl, layer mixed greens, cucumbers, carrots, shredded chicken, and cranberries. Sprinkle the almonds on top.
- Pour the dressing over the salad and toss gently until evenly coated.
- Plate and enjoy as a light lunch, a side dish, or a main course.
Notes
Substitutions like sunflower seeds or walnuts can replace almonds. Meal prep can involve chopping veggies ahead of time. Store leftovers in an airtight container, keeping dressing separate.