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Asian Chicken Cranberry Salad with Ginger-Soy Dressing

A vibrant and flavorful salad combining shredded chicken, sweet cranberries, mandarin oranges, 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 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American Fusion, Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken (about 1 lb boneless, skinless chicken breasts), shredded or diced
  • 12 ounces Fresh cranberries bag, rinsed
  • 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

Equipment

  • Medium saucepan
  • Small Bowl
  • Large bowl
  • Whisk

Method
 

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

Notes

For a spicier kick, add a pinch of red pepper flakes to the dressing. You can substitute dried cranberries, but 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.