Asian Chicken Cranberry Salad
Fresh, colorful, and bursting with flavor, this Asian Chicken Cranberry Salad combines tender chicken, crunchy greens, sweet cranberries, and a sesame-ginger dressing. Perfect for an easy lunch, dinner, or meal prep!
Equipment
- Large Bowl
- Small Bowl
- Whisk
- Tongs or Salad Fork
Ingredients
Salad
- 2 cups Cooked Chicken Breast shredded
- 1/2 cup Dried Cranberries
- 4 cups Mixed Greens such as spinach, arugula, and romaine
- 1/2 cup Shredded Carrots
- 1/4 cup Chopped Green Onions
- 1/4 cup Sliced Almonds lightly toasted
- 2 tablespoons Sesame Seeds optional, for topping
Dressing
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame Oil
- 1/4 teaspoon Ground Ginger
Instructions
- In a large bowl, combine mixed greens, shredded chicken, dried cranberries, shredded carrots, chopped green onions, and sliced almonds.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and ground ginger until the dressing is smooth.
- Drizzle the dressing over the salad mixture and toss gently with tongs or salad forks until everything is evenly coated.
- Sprinkle sesame seeds over the top before serving for an extra crunch and garnish.
- Serve immediately, or refrigerate ingredients separately and dress just before serving if preparing ahead.