Asian Chicken Cranberry Salad Recipe
The Asian Chicken Cranberry Salad is a delightful fusion of vibrant flavors and textures, combining the juiciness of chicken with the tangy sweetness of cranberries.All wrapped in an irresistibly zesty Asian-inspired dressing. I’ve always been a fan of mixing sweet and savory elements in my recipes, and this salad is a perfect example of that harmony.
Ingredients
Salad Components
- 2 cups cooked chicken shredded
- 4 cups mixed greens like spinach and arugula
- 1 cup dried cranberries
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- ½ cup sliced almonds
- 2 green onions chopped
- 1 tablespoon sesame seeds optional
Dressing
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- 1 teaspoon Sriracha or chili sauce adjust to taste
Instructions
Prepare The Salad Base
- In a large bowl, combine the mixed greens, shredded chicken, dried cranberries, sliced red bell pepper, shredded carrots, and chopped green onions.
Make The Dressing
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and Sriracha. Taste and adjust the seasoning as needed.
Combine And Serve
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Sprinkle the sliced almonds and sesame seeds over the top for added crunch and flavor. Serve immediately or refrigerate for up to an hour before serving to let the flavors meld.