Delicious Asian Chicken Cranberry Salad for Quick Healthy Meals

This Asian Chicken Cranberry Salad is a refreshing and colorful meal that's quick to prepare and full of flavor.

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Prep Time 15

Cook Time 5

Chilling Time 2

Total Time 2 22

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Shredded or diced
4 cups Mixed Greens Any variety
1 cup Shredded Carrots
1 cup Red Cabbage Shredded
1/2 cup Dried Cranberries Can substitute with raisins
1/4 cup Sliced Almonds Can use peanuts or sunflower seeds
2 tablespoons Green Onions Chopped

For the Dressing

1/4 cup Soy Sauce Tamari for gluten-free option
2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
1 tablespoons Sesame Oil Can use canola oil if necessary
1 tablespoon Honey Or maple syrup
1 tablespoon Fresh Ginger Grated
1 clove Garlic Minced

Equipment

salad bowl
Whisk
Measuring spoons

Method

Preparation Steps

In a large salad bowl, combine fresh mixed greens, shredded carrots, and red cabbage. Add dried cranberries and sliced almonds. Toss gently and set aside.
Fold in the cooked chicken into the salad base, ensuring even distribution.
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic until well-combined.
Pour dressing over the salad and toss to coat all ingredients evenly.
Serve immediately or chill in the fridge for up to 2 hours for deeper flavor.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 700IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Chill for better flavor. Use seasonal ingredients for a twist.

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