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, any variety; 1 cup Shredded Carrots; 1 cup Red Cabbage, shredded; 1/2 cup Dried Cranberries (can substitute with raisins); 1/4 cup Sliced Almonds (can use peanuts or sunflower seeds); 2 tablespoons Green Onions, chopped; 1/4 cup Soy Sauce (Tamari for gluten-free option); 2 tablespoons Rice Vinegar (can substitute with apple cider vinegar); 1 tablespoon Sesame Oil (can use canola oil if necessary); 1 tablespoon Honey (or maple syrup); 1 tablespoon Fresh Ginger, grated; 1 clove Garlic, minced

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Introduction

This Delicious Asian Chicken Cranberry Salad is a quick and healthy meal perfect for busy days. Packed with vibrant vegetables, tender chicken, and a flavorful dressing, it’s both satisfying and nutritious. Ideal for lunch or a light dinner, it offers a refreshing balance of sweet, savory, and crunchy textures.

A vibrant salad is served in a white bowl on a white marbled texture, featuring a base layer of fresh green spinach and lettuce leaves. On top, thin slices of roasted chicken are scattered, giving a light brown and white texture. Bright orange shredded carrots and thin purple cabbage strips add color contrast, while dark red dried cranberries provide small juicy bursts. Slivered almonds and white sesame seeds are sprinkled over the salad, and a golden brown dressing is drizzled on top, adding shine and moisture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Cooked Chicken, shredded or diced
4 cups Mixed Greens (any variety)
1 cup Shredded Carrots
1 cup Red Cabbage, shredded
1/2 cup Dried Cranberries (can substitute with raisins)
1/4 cup Sliced Almonds (can use peanuts or sunflower seeds)
2 tablespoons Green Onions, chopped
1/4 cup Soy Sauce (Tamari for gluten-free option)
2 tablespoons Rice Vinegar (can substitute with apple cider vinegar)
1 tablespoon Sesame Oil (can use canola oil if necessary)
1 tablespoon Honey (or maple syrup)
1 tablespoon Fresh Ginger, grated
1 clove Garlic, minced

Instructions

Step 1: In a large salad bowl, combine the mixed greens, shredded carrots, red cabbage, dried cranberries, and sliced almonds. Toss gently to mix and set aside.
Step 2: Add the cooked chicken to the salad base and fold it in evenly.
Step 3: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth and well combined.
Step 4: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
Step 5: Serve immediately for a fresh taste or chill the salad in the fridge for up to 2 hours to deepen the flavors.

Tips & Variations

For a gluten-free version, use Tamari instead of soy sauce.
Substitute dried cranberries with raisins or chopped fresh fruit for a different twist.
Replace sliced almonds with peanuts or sunflower seeds to vary the crunch.
Chill the salad before serving to enhance the flavors and meld the ingredients.
Add sliced cucumber or bell pepper for extra freshness and color.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from becoming soggy. When ready to eat, toss the salad with the dressing and enjoy cold or at room temperature. Reheating is not recommended for this salad.

How to Serve

A white bowl holds a fresh salad with four layers: the bottom layer is dark green spinach and light green lettuce leaves, providing a leafy base; the second layer has thin slices of purple cabbage scattered among the greens; the third layer is bright orange shredded carrots spread evenly; the top layer includes shredded pieces of light brown chicken, dried red cranberries, and tan almond slices, all drizzled with a glossy brown dressing and sprinkled with small white sesame seeds. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad components ahead of time, but it’s best to keep the dressing separate and combine just before serving to maintain freshness and avoid soggy greens.

What can I use if I don’t have sesame oil?

You can substitute sesame oil with canola oil or another neutral oil. While the flavor will be milder, the dressing will still be delicious.