Description
Asian Chicken Cranberry Salad is a vibrant and nutritious dish that effortlessly combines tender grilled chicken, crisp vegetables, and sweet-tart cranberries, all drizzled with a zesty Asian-inspired dressing. This salad is perfect for any occasion, from picnics to light dinners, and its colorful presentation is sure to impress. Easy to prepare and customizable, itβs a delicious way to enjoy fresh ingredients while keeping your meals exciting.
Ingredients
- 3β4 boneless skinless chicken breasts (about 1 lb)
- 1 cup dried cranberries
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 red bell pepper, thinly sliced
- 1 cup grated carrots
- 1 cucumber, sliced
- 2 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 2 tbsp freshly squeezed lemon juice
Instructions
- Season chicken breasts with salt and pepper. Grill over medium heat for 6β7 minutes per side until cooked through. Allow to rest before slicing.
- Chop mixed greens into bite-sized pieces. Slice bell pepper and grate carrots.
- Whisk sesame oil, soy sauce, honey (or maple syrup), and lemon juice until combined.
- In a large bowl, combine mixed greens, sliced chicken, cranberries, bell pepper, carrots, and cucumber. Drizzle with dressing.
- Gently mix until all ingredients are coated in dressing.
- Plate the salad and garnish with sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 20g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - Marinate chicken in the dressing for at least 30 minutes before cooking for added flavor. - Customize by adding nuts for crunch or swapping chicken for tofu or grilled shrimp. - Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until serving.