Description
A vibrant and refreshing Asian Chicken Cranberry Salad featuring shredded chicken, tart cranberries, crunchy almonds, and fresh vegetables tossed in a tangy ginger-soy dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cranberries, fresh or dried
- 1/2 cup sliced almonds
- 4 cups mixed salad greens
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, chopped
- 1/2 cup cucumber, sliced
- 1/4 cup sesame seeds
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/4 cup olive oil
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
Instructions
- Gather Ingredients: Start by gathering all the ingredients listed for the Asian Chicken Cranberry Salad to ensure a smooth cooking process.
- Mix Chicken: In a large mixing bowl, combine 2 cups of cooked, shredded chicken as the base protein of your salad.
- Add Cranberries: Add 1 cup of fresh or dried cranberries into the bowl, contributing a sweet-tart burst to the salad.
- Incorporate Almonds: Stir in 1/2 cup of sliced almonds, adding a pleasant crunch and nutty flavor to the mixture.
- Add Salad Greens: Next, add 4 cups of mixed salad greens into the bowl for a fresh, leafy base.
- Add Red Cabbage: Toss in 1/2 cup of shredded red cabbage to provide color, texture, and a subtle peppery bite.
- Include Green Onions: Incorporate 1/4 cup of chopped green onions to introduce a mild onion flavor and freshness.
- Add Cucumber: Add 1/2 cup of sliced cucumber for a crisp and cooling element.
- Sprinkle Sesame Seeds: Sprinkle 1/4 cup of sesame seeds over the salad to enhance texture and add a toasty note.
- Prepare Dressing Base: In a small bowl, whisk together 1/4 cup of rice vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of honey to form the tangy-sweet base of the dressing.
- Add Sesame Oil: Stir in 1 teaspoon of sesame oil to introduce a fragrant and nutty essence to the dressing.
- Add Ginger: Grate 1 tablespoon of fresh ginger and add it to the dressing, mixing thoroughly to infuse the spicy, aromatic flavor.
- Add Garlic: Mince 1 clove of garlic and incorporate it into the dressing, blending well to enhance depth of flavor.
- Combine Dressing and Salad: Slowly drizzle the dressing over the salad mixture, gently tossing to ensure all ingredients are evenly coated without bruising the greens.
- Final Toss: Once the dressing is fully distributed, give the salad a final gentle toss to combine all ingredients thoroughly.
- Serve or Chill: Serve immediately for the freshest taste or refrigerate up to one hour before serving to enjoy a chilled version of the salad.
Notes
- This salad can be customized by substituting chicken with tofu for a vegetarian option.
- Use dried cranberries if fresh ones are not available; soak them briefly in warm water to soften if desired.
- For added crunch, toast the almonds and sesame seeds lightly before adding.
- To make the salad gluten-free, ensure soy sauce is tamari or gluten-free brand.
- Make the dressing ahead and store in the refrigerator for up to 2 days for convenience.
