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Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad with Ginger-Soy Dressing

A vibrant and flavorful salad featuring shredded chicken, sweet cranberries, mandarin oranges, and a zesty ginger-soy dressing. Perfect for a light lunch or a festive side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American Fusion, Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked Chicken Breast (about 1 lb boneless, skinless, shredded or diced)
  • 12 ounces Fresh Cranberries (1 bag, rinsed)
  • 1/2 cup Mandarin Orange Segments (drained)
  • 1/2 cup Red Onion chopped
  • 1/4 cup Cilantro chopped
  • 1/4 cup Slivered Almonds toasted (optional)
Dressing Ingredients
  • 1/4 cup Rice Vinegar
  • 2 tablespoons Soy Sauce (low sodium preferred)
  • 2 tablespoons Honey (or maple syrup)
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Ginger grated

Equipment

  • Medium saucepan
  • Small Bowl
  • Large bowl
  • Whisk

Method
 

Instructions
  1. Cook Cranberries: In a saucepan, combine cranberries with 1/4 cup water. Bring to a boil, reduce heat, and simmer for 5-7 minutes until softened. Cool completely.
  2. Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey (or maple syrup), sesame oil, and ginger.
  3. Prepare Chicken: If using pre-cooked chicken, shred or dice it. If cooking chicken yourself, ensure it is fully cooked and cooled before using.
  4. Combine Salad: In a large bowl, combine chicken, cooled cranberries, mandarin oranges, red onion, and cilantro.
  5. Add Dressing: Pour dressing over the salad and toss gently to combine.
  6. Garnish and Serve: Garnish with toasted slivered almonds (optional). Serve immediately or chill for later.

Notes

For a spicier kick, add a pinch of red pepper flakes to the dressing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.