Asian Chicken Cranberry Salad Recipe

 This easy Asian chicken cranberry salad with almonds combines tender chicken with sweet dried cranberries, crunchy almonds, and crisp vegetables, all tossed in a tangy Asian-inspired dressing. It's a refreshing and satisfying meal perfect for lunch or a light dinner.

• Keyword Focus: Asian Chicken Salad, Cranberry Chicken Salad, Almond Chicken Salad, Sweet and Savory Salad, Easy Lunch Recipe.

Yields: 4 servings Prep time: 20 minutes Cook time: 20 minutes (if cooking chicken)

Ingredients:

For the Salad:

• 2 cups cooked and shredded chicken (rotisserie chicken works great)
• 4 cups mixed salad greens (such as spinach, romaine, or a spring mix)
• ½ cup dried cranberries
• ½ cup sliced almonds, toasted
• ½ cup shredded carrots
• ¼ cup chopped green onions
• ¼ cup chopped fresh cilantro

For the Dressing:

• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon honey (or maple syrup for vegan)
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

Equipment:

• Large mixing bowl
• Small mixing bowl or jar for dressing
• Whisk or fork

Instructions:

1. Cook Chicken (if needed): If you don't have pre-cooked chicken, bake, grill, or poach chicken breasts or thighs until cooked through. Let cool and then shred.
2. Toast Almonds: Spread the sliced almonds in a dry skillet over medium heat and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.
3. Prepare Salad: In a large mixing bowl, combine the mixed greens, shredded chicken, dried cranberries, toasted almonds, shredded carrots, green onions, and cilantro.
4. Make the Dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until well combined.
5. Assemble the Salad: Drizzle the dressing over the salad and toss gently to combine.
6. Serve: Serve immediately or chill for later.