Description
This Asian Chicken Cranberry Salad is a refreshing and flavorful dish that combines juicy grilled chicken, tangy cranberries, crunchy vegetables, and a delectable Asian-inspired dressing. It’s the perfect summer salad that’s easy to prepare and bursting with vibrant flavors.
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 8 cups mixed greens (such as romaine, spinach, and arugula)
– 1 cup fresh cranberries
– 1/2 cup sliced almonds
– 1/2 cup mandarin orange segments
– 1/4 cup thinly sliced red onion
– 2 tablespoons chopped fresh cilantro
– 1/4 cup rice vinegar
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions
1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. Grill the chicken for 6-8 minutes per side, or until cooked through. Allow the chicken to rest for 5 minutes, then slice or shred it.
4. In a large salad bowl, combine the mixed greens, cranberries, almonds, mandarin orange segments, red onion, and chopped cilantro.
5. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, and red pepper flakes (if using).
6. Drizzle the dressing over the salad and toss gently to coat.
7. Top the salad with the grilled and sliced chicken.
8. Serve immediately and enjoy!
Notes
This salad can be made ahead of time and refrigerated for up to 2 days. The dressing can be stored separately and added just before serving. For a variation, try adding diced avocado or toasted sesame seeds as toppings.
- Prep Time: 15
- Cook Time: 20
- Category: Salads & Soups Starters
- Method: Grilling, Tossing
- Cuisine: Asian, American