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–+ servings
Amanda Smith

Cranberry Asian Chicken Salad: A Fresh Flavor Explosion!

A refreshing and nutritious salad featuring shredded chicken, fresh vegetables, and a tangy sesame ginger dressing.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup fresh spinach chopped
  • 1 cup red cabbage thinly sliced
  • 1 cup carrots grated
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup green onions chopped
  • 1/2 cup sesame ginger dressing

Method
 

  1. In a large bowl, combine the shredded chicken, chopped spinach, sliced red cabbage, grated carrots, dried cranberries, sliced almonds, and chopped green onions.
  2. Drizzle the sesame ginger dressing over the salad mixture.
  3. Toss everything together gently until well combined and the dressing evenly coats the salad.
  4. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
  5. Serve the salad in individual bowls or on a large platter.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 70mgSodium: 300mgFiber: 3gSugar: 10g

Notes

  • For added crunch, consider adding crispy wonton strips on top just before serving.
  • Substitute the chicken with grilled shrimp or tofu for a different protein option.

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