Asian Chicken Cranberry Salad: Quick, Healthy, and Flavor-Packed

A quick, delicious Asian Chicken Cranberry Salad packed with flavor and nutrition, perfect for busy days.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cooked chicken shredded or chopped, pre-cooked or rotisserie recommended
2 cups cabbage chopped
1 cup dried cranberries or fresh cranberries for a more intense flavor

For the Dressing

3 tablespoons toasted sesame oil or regular sesame oil
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup for vegan
1 clove garlic minced
1 teaspoon fresh ginger grated
2 tablespoons soy sauce or tamari use tamari for gluten-free

For Crunchy Toppings

1/2 cup sliced almonds add before serving
1/2 cup sesame sticks add before serving

Equipment

large mixing bowl
small bowl or jar
Whisk

Method

Step-by-Step Instructions

Prepare the Chicken: Shred or chop the pre-cooked chicken into bite-sized pieces and set aside.
Mix the Salad: In a large bowl, combine cabbage, cranberries, and chicken. Gently toss together.
Make the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, garlic, and ginger.
Combine: Pour the dressing over the salad and toss until well-coated.
Chill (Optional): Cover and refrigerate for 15-20 minutes to allow flavors to meld.
Add Crunchy Toppings: Sprinkle almonds and sesame sticks just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 12gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavors. Mix the dressing first to enhance flavor. Add crunchy toppings before serving to avoid sogginess.

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