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Asian Chicken Cranberry Salad

A fresh salad combining warm shredded chicken, sweet-tart cranberries, crisp mixed greens, and sharp scallions, dressed with a nutty sesame oil and soy sauce dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover, rotisserie, or poached chicken.
  • 1 cup cranberries (dried or fresh) Fresh cranberries can be less sweet; toss with sugar for milder tartness.
  • 1 cup mixed salad greens Use fresh greens like romaine or baby spinach.
  • 1/4 cup sliced scallions Choose bright green stalks without brown tips.
Dressing
  • 2 tablespoons sesame oil Toasted sesame oil adds extra flavor.
  • 2 tablespoons soy sauce Use low-sodium for less salt.
  • 1 tablespoon rice vinegar Adds acidity to the dressing.
  • 1 tablespoon orange juice For a sweet note.
  • to taste Salt and pepper Adjust based on preference.

Method
 

Prepare Salad
  1. In a large bowl, add shredded chicken, cranberries, mixed salad greens, and sliced scallions, ensuring a balanced scatter of colors.
Make Dressing
  1. In a 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, then gently toss to coat without crushing the greens.
Serve
  1. Serve immediately or store in an airtight container for up to two days, keeping dressing separate if possible.

Notes

For best flavor, use warm shredded chicken. Store undressed to keep greens crispy. Flavored variations and dietary substitutions are accommodated.