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Asian Chicken Cranberry Salad

A vibrant salad featuring shredded chicken, tangy cranberries, and mixed greens, dressed in a nutty sesame oil and soy sauce blend, perfect for any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie or poached chicken.
  • 1 cup cranberries (dried or fresh) Adjust sweetness as needed.
  • 1 cup mixed salad greens Fresh and crisp leaves recommended.
  • 1/4 cup sliced scallions Thinly sliced for best flavor distribution.
Dressing
  • 2 tablespoons sesame oil Toasted sesame oil adds stronger flavor.
  • 2 tablespoons soy sauce Use low-sodium for less salt.
  • 1 tablespoon rice vinegar Adjust acid to taste.
  • 1 tablespoon orange juice Freshly squeezed for best flavor.
  • to taste Salt and pepper Season according to preference.

Method
 

Combine the salad ingredients
  1. In a large bowl, add shredded chicken, cranberries, mixed salad greens, and sliced scallions, ensuring a colorful mixture.
Make the dressing
  1. In a separate small bowl, whisk together sesame oil, soy sauce, rice vinegar, orange juice, salt, and pepper until smooth.
Dress and toss
  1. Drizzle the dressing over the salad and toss gently to coat all ingredients without bruising the greens.
Serve or add rice
  1. Serve immediately, or for a fuller meal, serve alongside a scoop of rice.

Notes

Best served fresh. Can be prepared in advance; store chicken and dressing separately to maintain texture.