Go Back
–+ servings
Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad for a Refreshing Meal Prep

Enjoy a vibrant Asian Chicken Cranberry Salad, a perfect blend of flavors and textures, ideal for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken shredded or chopped, rotisserie chicken recommended
  • 4 cups cabbage chopped
  • 1 cup cranberries dried
For the Dressing
  • 3 tablespoons sesame oil adds nutty flavor
  • 2 tablespoons rice vinegar provides tang
  • 1 tablespoon honey adjust sweetness to taste
  • 1 clove garlic minced
  • 1 tablespoon fresh ginger grated
For the Toppings
  • 0.5 cups almonds slivered
  • 0.5 cups sesame sticks

Equipment

  • Mixing bowls
  • spatula
  • whisk
  • Tongs
  • sharp knife

Method
 

Preparation Steps
  1. Begin by shredding or chopping cooked chicken into bite-sized pieces. Set aside in a large mixing bowl.
  2. In a separate bowl, combine chopped cabbage and dried cranberries. Gently toss together.
  3. In a small mixing bowl, whisk together sesame oil, rice vinegar, honey, minced garlic, and grated ginger.
  4. Pour the dressing over the cabbage and cranberry mixture. Toss until well-coated.
  5. Let the salad sit in the fridge for about 15-20 minutes to allow flavors to meld.
  6. Before serving, add crunchy almond slivers and sesame sticks on top.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 24gProtein: 28gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 12gVitamin A: 300IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Keep the dressing separate until serving to maintain the cabbage's crunch. Store salad components separately for up to 3-4 days.

Tried this recipe?

Let us know how it was!