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Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad with Maple-Ginger Dressing

A vibrant and flavorful salad combining juicy chicken, tart cranberries, and a zesty Asian-inspired dressing. Perfect for a light lunch or a festive side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Asian Fusion
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)
  • 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
  • 1/4 cup Water for cranberries

Equipment

  • Medium saucepan
  • Small Bowl
  • Large Bowl
  • Whisk

Method
 

Instructions
  1. In a medium saucepan, combine cranberries and 1/4 cup water. Bring to a boil, then reduce heat and simmer 5-7 minutes, or until softened. Cool completely.
  2. In a small bowl, whisk together rice vinegar, soy sauce, honey (or maple syrup), sesame oil, and ginger.
  3. In a large bowl, combine shredded chicken, cooled cranberries, mandarin oranges, red onion, and cilantro.
  4. Pour dressing over the salad and toss gently to combine.
  5. Garnish with toasted slivered almonds, if desired.
  6. Serve immediately or chill for later. Enjoy!

Notes

For a spicier kick, add a pinch of red pepper flakes to the dressing. You can substitute dried cranberries, but be sure to rehydrate them in warm water for 15 minutes before adding to the salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.