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–+ servings

Asian Chicken Cranberry Salad

A refreshing salad combining tender chicken, crunchy vegetables, and sweet cranberries, dressed in a tangy Asian-inspired vinaigrette.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups mixed greens such as spinach and arugula
  • 1 cup shredded carrots
  • 1 cup cooked chicken breast sliced or shredded
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds toasted
Dressing
  • 3 tablespoons soy sauce low sodium
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated

Method
 

Prepare the Chicken
  1. Grill the chicken breast over medium heat for about 6-7 minutes on each side or until fully cooked.
  2. Let the chicken rest for a few minutes, then slice or shred it.
Make the Dressing
  1. In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined.
Assemble the Salad
  1. In a large bowl, combine the mixed greens, shredded carrots, cooked chicken, dried cranberries, and sliced almonds.
  2. Drizzle the dressing over the salad and toss gently to combine.
Serve
  1. Divide the salad into serving bowls and enjoy immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gFiber: 4gSugar: 10g

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve to prevent wilting.

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