Description
Asian Chicken Cranberry Salad is a vibrant and refreshing dish that combines tender chicken, crunchy vegetables, and sweet-tart cranberries, all topped with a zesty homemade dressing. Perfect for picnics or as a delightful weeknight dinner, this salad not only offers an explosion of flavors but is also packed with nutrients. Quick to prepare and beautifully colorful, itβs sure to impress at any gathering.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups baby spinach
- 1 cup dried cranberries
- 1 medium red bell pepper, sliced
- 1 medium carrot, grated
- 2 green onions, chopped
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 2 tbsp honey
Instructions
- Preheat oven to 400Β°F (200Β°C). Place chicken breasts on a parchment-lined baking sheet and season with salt and pepper.
- Bake chicken for 20-25 minutes until cooked through. Allow to cool slightly before chopping into bite-sized pieces.
- While the chicken cooks, chop spinach, bell pepper, carrot, and green onions.
- In a small bowl, whisk together soy sauce, sesame oil, honey, and black pepper.
- In a large bowl, combine chopped chicken and veggies. Drizzle with dressing and toss gently until well coated.
- Serve immediately, garnished with extra cranberries if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 18g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Feel free to add nuts or seeds for extra crunch. Swap in fresh herbs like cilantro or basil for additional flavor.