Description
This Asian Chicken Cranberry Salad balances savory, sweet, and crunchy textures, making it a perfect midweek meal or potluck dish.
Ingredients
Scale
- 4 boneless chicken thighs or breasts
- Salt and pepper
- 1 tsp sesame oil
- 6 cups mixed greens
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup dried cranberries
- 1/3 cup toasted sliced almonds
- 2 green onions, sliced
- 3 tbsp soy sauce (or tamari)
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp toasted sesame oil
- 3 tbsp neutral oil
- Sesame seeds for garnish
Instructions
- Cook chicken seasoned with salt, pepper, and sesame oil at medium-high heat for 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes and slice thinly.
- In a large bowl, combine mixed greens, shredded cabbage, julienned carrots, dried cranberries, toasted almonds, and green onions.
- Whisk together soy sauce, rice vinegar, honey, grated ginger, garlic, toasted sesame oil, and neutral oil to create the dressing.
- Toss salad with 3–4 tablespoons of dressing and top with warm chicken; garnish with sesame seeds.
Notes
Dress the salad lightly and toss just before serving to keep greens crisp. Toast nuts and bloom aromatics for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-searing or Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg