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Asian Chicken Cranberry Salad

A light, flavorful salad featuring grilled chicken, dried cranberries, crunchy cabbage, and almonds tossed with a sesame-ginger dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course, Salad
Cuisine: Asian Fusion, Healthy
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cups cooked chicken breast sliced or shredded
  • 3 cups mixed greens
  • 1 cup red cabbage shredded
  • 1 cup carrots shredded
  • 0.25 cup dried cranberries
  • 0.25 cup slivered almonds or chopped cashews
  • 2 scallions thinly sliced
  • 1 tbsp sesame seeds for garnish
Sesame-Ginger Dressing
  • 3 tbsp soy sauce low-sodium
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced

Equipment

  • Mixing bowl
  • Whisk
  • Grill pan or skillet
  • Jar for dressing

Method
 

  1. Grill or cook the chicken and slice it into strips.
  2. Whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, and garlic for the dressing.
  3. In a large bowl, combine greens, cabbage, carrots, cranberries, and scallions.
  4. Add the chicken on top, then sprinkle with almonds and sesame seeds.
  5. Drizzle with dressing and toss gently before serving.

Notes

Store dressing separately if meal prepping. Add nuts and cranberries just before serving for extra crunch.