Asian Chicken Cranberry Salad

why make this recipe

This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, making it a perfect choice for a healthy meal. The combination of shredded chicken, crunchy veggies, and sweet cranberries offers a satisfying dish that’s both filling and refreshing. Plus, it’s easy to prepare and can be served for lunch, dinner, or even as a light snack. Making this salad means you get a burst of color and great taste while looking after your health!

how to make Asian Chicken Cranberry Salad

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup dried cranberries
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp freshly grated ginger

Directions

First, grab a nice big bowl. Add your shredded chicken, the cabbage and carrots, those chewy dried cranberries, the sliced green onions, and all that fresh cilantro. Give it a gentle toss to get all those colors and textures mixed together. But hold off on the almonds! We’ll add those at the very end.

Now for that incredible dressing. In a small bowl or even a little glass jar with a lid, combine the soy sauce, honey, rice vinegar, sesame oil, and the grated ginger. Whisk it all together with a fork or shake the jar until the honey dissolves and everything is beautifully combined.

Here’s the key step: right before you plan to serve, pour that gorgeous dressing over the salad. Toss everything gently until it’s all lightly coated. Doing this last keeps the cabbage and carrots perfectly crisp.

For the grand finale, sprinkle those sliced almonds over the top. This gives you that perfect, satisfying crunch in every single bite. And just like that, lunch is ready!

how to serve Asian Chicken Cranberry Salad

You can serve this salad as a main dish or as a side. It pairs well with grilled meats or can be enjoyed on its own. For a full meal, try adding some noodles or rice alongside. You can also top it with additional herbs for extra flavor.

how to store Asian Chicken Cranberry Salad

If you have leftovers, store the salad in an airtight container in the fridge. It’s best to keep the dressing separate from the salad until you are ready to eat, so the veggies stay crunchy. The salad can last for about 2-3 days in the fridge, but it’s best to enjoy it fresh.

tips to make Asian Chicken Cranberry Salad

• Use rotisserie chicken to save time.
• Feel free to add extra veggies like bell peppers or snap peas.
• For a spicier kick, add some chili flakes or a dash of sriracha to the dressing.
• Almonds can be toasted for added flavor and crunch.

variation

You can change this salad by using turkey instead of chicken or adding other nuts like cashews or walnuts. Adding different dried fruits, like raisins or apricots, can also give it a unique taste.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure to cook it completely and shred it before adding to the salad.

2. Is this salad gluten-free?
If you use a gluten-free soy sauce, this salad can easily be made gluten-free.

3. Can I make this salad ahead of time?
You can prepare the salad ahead of time but keep the dressing separate until you’re ready to serve to keep the veggies crisp.

Asian Chicken Cranberry Salad

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A delightful mix of shredded chicken, crunchy veggies, and sweet cranberries for a healthy and satisfying meal.

• Total Time: 15 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1/2 cup dried cranberries
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp freshly grated ginger

Instructions

1. In a large bowl, combine shredded chicken, cabbage, carrots, cranberries, green onions, and cilantro. Toss gently.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and ginger until well combined.
3. Pour dressing over the salad right before serving and toss gently to coat.
4. Top the salad with sliced almonds for crunch.

Notes

To keep veggies crisp, store the dressing separately until serving. For best freshness, enjoy within 2-3 days.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Asian
• Diet: Gluten-Free if using gluten-free soy sauce

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: salad, chicken salad, healthy meal