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Asian Chicken Cranberry Salad


  • Author: Imili Johnson
  • Total Time: 10 minutes

Ingredients

Scale

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