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Asian Chicken Cranberry Salad

A vibrant and scrumptious salad that combines tender chicken, fresh vegetables, sweet cranberries, and a zesty dressing, perfect for busy weeknights.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken, shredded Rotisserie works great to save time.
  • 4 cups mixed greens or baby spinach
  • 1 cup carrots, shredded
  • 1 cup red cabbage, thinly sliced
  • ½ cup cranberries Dried or fresh, to preference.
  • ¼ cup sliced almonds Or any nut for extra crunch.
For the Dressing
  • ⅓ cup olive oil
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey Or maple syrup for a vegan option.
  • 1 teaspoon sesame oil
  • to taste salt and pepper

Method
 

Preparation
  1. Gather all your ingredients. Shred the chicken, peel and shred the carrots, and thinly slice the red cabbage.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper. Adjust the taste as necessary.
Combining the Salad
  1. In a large bowl, toss the mixed greens, chicken, shredded carrots, red cabbage, cranberries, and almonds. Drizzle over the dressing and combine well.
Serving
  1. Plate the salad and drizzle any remaining dressing on top. Garnish with extra almonds or cranberries if desired.

Notes

You can use rotisserie chicken to cut down on prep time. Feel free to swap out veggies based on what you have on hand or what's in season. Store leftovers and dressing separately in the fridge to keep the greens crisp.