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Asian Chicken Cranberry Salad

A bright, crunchy salad with shredded chicken, dried cranberries, almonds, and sesame-soy dressing — a perfect balance of sweet and savory.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Asian, Fusion
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cups shredded cooked chicken rotisserie or grilled
  • 4 cups mixed greens romaine or spring mix
  • 1 cup shredded red cabbage
  • 1 large carrot julienned
  • 0.25 cup dried cranberries
  • 0.25 cup sliced almonds toasted
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds
Dressing
  • 2 tbsp soy sauce low sodium
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil or avocado oil
  • 1 tsp grated fresh ginger
  • 1 clove garlic minced
  • 0.5 tsp Dijon mustard optional

Equipment

  • Large salad bowl
  • Small jar or bowl
  • Whisk
  • Tongs

Method
 

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, olive oil, ginger, garlic, and mustard until emulsified.
  2. In a large bowl, combine mixed greens, cabbage, carrot, and green onions.
  3. Add shredded chicken, cranberries, almonds, and sesame seeds on top.
  4. Drizzle with dressing just before serving and toss gently to coat.
  5. Serve immediately or chill for up to an hour for extra flavor.

Notes

For best crunch, add almonds and sesame seeds just before serving. The dressing can be made ahead and stored for up to a week.