why make this recipe
This Asian Chicken Cranberry Salad is fresh, quick, and full of flavor. It brings sweet dried cranberries, savory grilled chicken, and a light sesame dressing together for a bright and healthy meal. If you want another easy dinner idea that is warm and comforting, try the creamy chicken tortilla soup as a side or alternate.
introduction
This salad works for lunch, dinner, or a light party dish. It uses simple ingredients you can find in any store. The mix of greens and crunchy vegetables keeps the salad lively. If you like simple, fast meals, pair it with a warm bowl like our creamy chicken tortilla soup recipe for a full meal.
how to make Asian Chicken Cranberry Salad
Make the salad in a few clear steps. First grill or use leftover chicken and chop it. Then wash and cut the vegetables. Whisk the dressing and toss everything together. For a matching warm side, serve with a mild soup such as the creamy chicken tortilla soup. Keep the dressing light so the cranberries and sesame seeds shine.
Ingredients :
2 cups grilled chicken, chopped or shredded, 1 cup dried cranberries, 6 cups mixed greens (spinach, arugula, baby kale), 1 cup bell peppers, thinly sliced, 1 medium cucumber, sliced, ¼ cup green onions, chopped, 2 tablespoons toasted sesame seeds, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon grated ginger
Directions :
If using raw chicken, season with salt, pepper, and a dash of soy sauce. Grill until golden and chop. For leftovers, skip to the next step., Chop, slice, and dice the veggies, mixing them in a large bowl., In a smaller bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and ginger. Adjust to taste., Toss the cooled chicken, dried cranberries, and dressing with the veggies., Plate the salad, sprinkle with toasted sesame seeds, and serve.
how to serve Asian Chicken Cranberry Salad
Serve the salad chilled or at room temperature. Place greens on a plate, add chicken and cranberries, then drizzle dressing. Add extra sesame seeds on top. For a warm contrast, you can serve a bowl of soup such as the creamy chicken tortilla soup on the side.
how to store Asian Chicken Cranberry Salad
Store the salad without dressing in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate small jar for up to 5 days. If you mix it all together before storing, the greens will get soggy faster.
tips to make Asian Chicken Cranberry Salad
- Grill chicken until it has a nice color, then let it cool before adding to the salad.
- Taste the dressing and adjust honey or soy sauce to your liking.
- Toast the sesame seeds for a few minutes to increase their flavor. For another easy meal idea to pair with leftovers, try the creamy chicken tortilla soup.
variation (if any)
- Swap chicken for tofu or shrimp for a different protein.
- Use dried cherries instead of cranberries for a similar sweet note.
- Add chopped almonds or cashews for extra crunch.
FAQs
Q: Can I make this salad ahead for a lunch?
A: Yes. Keep the dressing separate and store the salad in the fridge. Toss just before eating.
Q: Can I use store-bought rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.
Q: Is there a vegan option?
A: Use tofu or chickpeas instead of chicken and substitute maple syrup for honey.
Q: Can I add avocado?
A: Yes. Add avocado right before serving to keep it from browning.
Asian Chicken Cranberry Salad
Ingredients
Method
- If using raw chicken, season with salt, pepper, and a dash of soy sauce. Grill until golden and chop. For leftovers, skip to the next step.
- Chop, slice, and dice the veggies, mixing them in a large bowl.
- In a smaller bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and ginger. Adjust to taste.
- Toss the cooled chicken, dried cranberries, and dressing with the veggies.
- Plate the salad, sprinkle with toasted sesame seeds, and serve.