Asian Chicken Cranberry Salad

A vibrant and refreshing salad combining juicy chicken, crunchy veggies, and sweet cranberries, all tossed with a zesty dressing. Perfect for a quick dinner or a healthy lunch!

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Asian

Calories: 350

Ingredients Method Notes

Ingredients

Salad Ingredients

2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
1/2 cup dried cranberries Substitute with raisins or fresh berries if desired.
1 cup shredded cabbage Use green or red cabbage for color.
1/2 cup shredded carrots
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds For additional crunch.

Dressing Ingredients

2 tbsp soy sauce Use tamari for a gluten-free option.
1 tbsp honey Maple syrup can be used as a substitute.
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp freshly grated ginger Use fresh for better flavor.

Method

Preparation

In a large bowl, add the shredded chicken, cabbage, carrots, dried cranberries, sliced green onions, and fresh cilantro. Gently toss to mix.
In a small bowl or jar, combine the soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Whisk or shake until fully mixed.
Right before serving, pour the dressing over the salad and toss gently to ensure even coating.
Finish with sliced almonds sprinkled on top for added crunch.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Add more vegetables and almonds to restore crunch if soggy.