Description
Asian Chicken Cranberry Salad is a vibrant and refreshing dish that combines tender grilled chicken, crunchy mixed greens, sweet dried cranberries, and a savory sesame dressing. Perfect for picnics, barbecues, or meal prep, this salad is a delightful experience packed with flavor and nutrition. Each bite offers a lively mix of textures and tastes that will leave everyone wanting more.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups mixed salad greens (such as spinach and arugula)
- 1 cup dried cranberries
- 1 cup shredded carrots
- 4 green onions, sliced
- ΒΌ cup sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
Instructions
- Grill or pan-sear chicken breasts over medium heat for about 6-7 minutes per side until golden brown and cooked through. Let rest before slicing into strips.
- Wash and dry mixed salad greens, then combine them in a large bowl with shredded carrots and green onions.
- In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey/maple syrup until smooth.
- Add sliced chicken and cranberries to the salad mixture. Drizzle dressing over the top and toss gently to coat evenly.
- Transfer salad to plates or bowls and enjoy fresh. Optionally chill for 30 minutes before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 18g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Feel free to customize the ingredients based on your preferences or what you have on hand. Add nuts for extra crunch or substitute turkey for the chicken. Store leftovers in an airtight container in the refrigerator for up to three days.