Chicken Cranberry Salad is a delightful and refreshing dish that brings together the savory taste of chicken with the sweet and tangy flavor of dried cranberries. This salad is not only quick to prepare but also packed with nutritious ingredients, making it perfect for a healthy lunch or light dinner. The added crunch from almonds and the burst of flavor from mandarin oranges elevate the dish, while the Asian sesame dressing gives it a unique touch of zest. Whether you’re looking for a quick meal or a dish to impress your guests, this salad will not disappoint.
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups mixed salad greens (such as romaine, spinach, or arugula)
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/2 cup mandarin orange slices (optional)
- 1/4 cup green onions, chopped
- 2 tbsp sesame seeds
- 1/4 cup Asian sesame dressing (store-bought or homemade)
Preparation:
Step 1:
Begin by preparing the chicken. If you don’t have pre-cooked chicken, you can boil or grill 2 chicken breasts. Once cooked, let it cool down slightly, then shred the chicken into bite-sized pieces using two forks. Set aside.
Step 2:
In a large mixing bowl, toss together the mixed salad greens. You can use a combination of romaine lettuce, spinach, and arugula, or any other greens of your preference. Make sure they are thoroughly washed and dried before adding them to the bowl.
Step 3:
Add the shredded chicken to the salad greens. Spread the pieces evenly to ensure every bite of the salad will have a bit of chicken.
Step 4:
Next, sprinkle the dried cranberries over the chicken and greens. The cranberries add a beautiful contrast of sweetness to the salad, balancing the savory elements.
Step 5:
Add the sliced almonds for a crunchy texture. You can toast the almonds lightly in a dry pan over medium heat for 2-3 minutes to bring out their nutty flavor. Be sure to stir frequently to avoid burning.
Step 6:
Optional but highly recommended: add mandarin orange slices. The bright citrus flavor complements the tanginess of the cranberries and the richness of the sesame dressing.
Step 7:
Sprinkle the chopped green onions over the salad for a sharp, fresh flavor.
Step 8:
Drizzle the Asian sesame dressing over the entire salad. You can either use a store-bought dressing or make your own by mixing 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of honey or brown sugar.
Step 9:
Toss everything together until the ingredients are well coated with the dressing. Make sure to distribute the dressing evenly so every bite is flavorful.
Step 10:
Finish by sprinkling sesame seeds over the top of the salad for added texture and a slight nutty taste.
Cooking Note:
- If you prefer a warm salad, you can use freshly grilled or sautéed chicken, allowing the warmth to slightly wilt the salad greens.
- To make this salad heartier, you can add a base of cooked quinoa or brown rice to enhance the texture and boost the fiber content.
- Adjust the salad dressing according to your preference. If you like a more tangy salad, add a splash of lemon juice or more vinegar to the dressing.
- For extra protein, you can add a boiled egg, which complements the chicken beautifully.
Serving Suggestions:
- Serve this Asian Chicken Cranberry Salad on its own for a light lunch or pair it with a warm bowl of soup for a more filling meal.
- This salad can also be served as a side dish at family gatherings or picnics. The combination of sweet, tangy, and savory flavors makes it a crowd-pleaser.
- For a more decorative presentation, serve the salad on a large platter with the sesame seeds and almonds sprinkled on top, so the vibrant colors of the salad can shine through.
Tips:
- You can easily make this salad vegetarian by replacing the chicken with tofu or tempeh. Just marinate the tofu in a bit of soy sauce and sesame oil before grilling it for extra flavor.
- If you’re not a fan of cranberries, substitute them with raisins, dried cherries, or even pomegranate seeds for a different take on the salad.
- Add some extra crunch by including crispy wonton strips or toasted noodles on top of the salad.
- To make the dressing healthier, consider making your own at home using lower-sodium soy sauce and a sugar substitute such as stevia or agave syrup.
- This salad is highly customizable. You can add vegetables like cucumber, carrots, or bell peppers to add more color and nutrition.
Prep Time: 10 minutes
Cooking Time: None
Total Time: 10 minutes
Nutritional Information (Per Serving):
- Calories: ~300 kcal
- Protein: 15g
- Sodium: 400mg
- Fat: 15g (mostly from almonds and sesame oil)
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 12g (from cranberries and mandarin oranges)
FAQs:
Q: Can I prepare this salad in advance?
A: Yes, you can prepare most of the ingredients in advance. However, it is recommended to toss the salad with the dressing just before serving to avoid soggy greens. You can store the prepped ingredients separately in airtight containers in the refrigerator for up to 2 days.
Q: What can I use if I don’t have Asian sesame dressing?
A: If you don’t have store-bought Asian sesame dressing, you can easily make your own. Mix soy sauce, sesame oil, rice vinegar, honey, and a dash of ginger. You can adjust the sweetness and acidity to your taste.
Q: Can I make this salad dairy-free?
A: Absolutely! This salad is naturally dairy-free, making it a great option for those with lactose intolerance or following a dairy-free diet.
Q: Is this salad gluten-free?
A: Yes, as long as the Asian sesame dressing you use is gluten-free. Be sure to check the label on the dressing or make a homemade version with gluten-free soy sauce.
Q: What other proteins can I use instead of chicken?
A: You can substitute the chicken with shrimp, grilled tofu, or even salmon for a delicious variation.
Conclusion:
Asian Chicken Cranberry Salad is a quick and nutritious meal that offers a perfect balance of flavors and textures. The combination of savory chicken, sweet cranberries, crunchy almonds, and tangy dressing makes it a delightful experience for your taste buds. This salad is also versatile, easy to customize, and works well for meal prep or as a side dish at gatherings. With just a few minutes of prep, you can enjoy a healthy, refreshing, and satisfying dish any day of the week.
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Asian Chicken Cranberry Salad
- Total Time: 10 minutes
Ingredients
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups mixed salad greens (such as romaine, spinach, or arugula)
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/2 cup mandarin orange slices (optional)
- 1/4 cup green onions, chopped
- 2 tbsp sesame seeds
- 1/4 cup Asian sesame dressing (store-bought or homemade)
Instructions
Preparation:
Step 1:
Begin by preparing the chicken. If you don’t have pre-cooked chicken, you can boil or grill 2 chicken breasts. Once cooked, let it cool down slightly, then shred the chicken into bite-sized pieces using two forks. Set aside.
Step 2:
In a large mixing bowl, toss together the mixed salad greens. You can use a combination of romaine lettuce, spinach, and arugula, or any other greens of your preference. Make sure they are thoroughly washed and dried before adding them to the bowl.
Step 3:
Add the shredded chicken to the salad greens. Spread the pieces evenly to ensure every bite of the salad will have a bit of chicken.
Step 4:
Next, sprinkle the dried cranberries over the chicken and greens. The cranberries add a beautiful contrast of sweetness to the salad, balancing the savory elements.
Step 5:
Add the sliced almonds for a crunchy texture. You can toast the almonds lightly in a dry pan over medium heat for 2-3 minutes to bring out their nutty flavor. Be sure to stir frequently to avoid burning.
Step 6:
Optional but highly recommended: add mandarin orange slices. The bright citrus flavor complements the tanginess of the cranberries and the richness of the sesame dressing.
Step 7:
Sprinkle the chopped green onions over the salad for a sharp, fresh flavor.
Step 8:
Drizzle the Asian sesame dressing over the entire salad. You can either use a store-bought dressing or make your own by mixing 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of honey or brown sugar.
Step 9:
Toss everything together until the ingredients are well coated with the dressing. Make sure to distribute the dressing evenly so every bite is flavorful.
Step 10:
Finish by sprinkling sesame seeds over the top of the salad for added texture and a slight nutty taste.
Notes
Cooking Note:
- If you prefer a warm salad, you can use freshly grilled or sautéed chicken, allowing the warmth to slightly wilt the salad greens.
- To make this salad heartier, you can add a base of cooked quinoa or brown rice to enhance the texture and boost the fiber content.
- Adjust the salad dressing according to your preference. If you like a more tangy salad, add a splash of lemon juice or more vinegar to the dressing.
- For extra protein, you can add a boiled egg, which complements the chicken beautifully.
- Prep Time: 10 minutes
Nutrition
- Calories: ~300 kcal
- Sugar: 12g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g