This Asian Chicken Cranberry Salad is a delightful fusion of flavors, combining the savory taste of grilled chicken with the sweetness of dried cranberries, all brought together with a tangy Asian-inspired dressing. It’s perfect for a light lunch or a refreshing dinner.
Ingredients
- For the Salad:
- 2 cups grilled chicken breast, sliced
- 4 cups mixed greens (spinach, arugula, and romaine)
- 1 cup red cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds or chopped cashews
- 1/4 cup mandarin orange segments (optional)
- For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon ginger, grated
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare the Chicken:
- If not already grilled, season chicken breast with salt and pepper. Grill over medium heat until fully cooked, about 6-7 minutes per side. Let it rest before slicing into thin strips.
- Assemble the Salad:
- In a large salad bowl, combine mixed greens, red cabbage, carrots, cucumber, green onions, and cilantro.
- Add the sliced grilled chicken on top.
- Sprinkle with dried cranberries, sliced almonds (or cashews), and mandarin orange segments if using.
- Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, olive oil, grated ginger, and minced garlic until well combined.
- Season with salt and pepper to taste.
- For extra flavor, you can add sesame seeds to the dressing.
- Dress the Salad:
- Drizzle the dressing over the salad just before serving.
- Toss gently to coat all ingredients evenly.
- Serve:
- Serve immediately, garnished with additional cilantro or green onions if desired.
Enjoy your Asian Chicken Cranberry Salad!
