This Asian Chicken Cranberry Salad is a vibrant and flavorful dish that combines tender chicken, fresh mixed greens, and crunchy vegetables with a sweet and tangy dressing. It’s perfect for a light lunch or dinner and can be easily customized to suit your dietary preferences.

Ingredients

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2 cups Cooked Chicken: Shredded or diced.
4 cups Mixed Greens: Such as spinach arugula, and romaine.
1 cup Shredded Carrots:
1 cup Red Cabbage: Thinly sliced.
1/2 cup Dried Cranberries:
1/2 cup Sliced Almonds or Chopped Peanuts:
1/4 cup Green Onions: Chopped.
For the Dressing:
1/4 cup Soy Sauce:
2 tablespoons Rice Vinegar:
1 tablespoon Sesame Oil:
1 tablespoon Honey or Maple Syrup:
1 teaspoon Fresh Ginger: Grated.
1 Garlic Clove: Minced.
Salt and Pepper: To taste.

Instructions

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Prepare the Salad: In a large salad bowl, combine 4 cups of mixed greens, 1 cup of shredded carrots, 1 cup of thinly sliced red cabbage, 1/2 cup of dried cranberries, 1/2 cup of sliced almonds or chopped peanuts, and 1/4 cup of chopped green onions.
Add the Chicken: Add 2 cups of cooked, shredded, or diced chicken to the salad bowl and toss gently to combine.
Make the Dressing: In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, 1 teaspoon of grated fresh ginger, and 1 minced garlic clove. Season with salt and pepper to taste.
Dress the Salad: Pour the dressing over the salad and toss to coat all the ingredients evenly.
Serve: Serve the salad immediately, or refrigerate for up to 2 hours to let the flavors meld. Enjoy!
Notes
For a vegan option, replace the chicken with grilled tofu or tempeh. Add fresh fruit like mandarin oranges or sliced apples for extra sweetness. To make it nut-free, swap the almonds for sunflower or pumpkin seeds. Adjust the spice level by adding red pepper flakes or sriracha to the dressing.
Nutrition
Calories: 315kcal