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Asian Chicken Cranberry Salad with mixed greens and vibrant dressing

Asian Chicken Cranberry Salad

A delightful and nutritious salad combining rotisserie chicken, fresh veggies, and a tangy dressing, perfect for a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

Protein
  • 1 whole rotisserie chicken, shredded Use shredded rotisserie chicken for convenience and flavor.
Fruits & Veggies
  • 1 cup dried cranberries
  • 1 cup chopped English cucumber
  • 1/4 cup diced red onion
  • 1/2 cup shelled edamame
  • 2 cups mixed greens
Sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce Use tamari for a gluten-free option.
  • 1 teaspoon ground ginger
Toppings
  • to taste toasted sesame seeds for garnish Optional.

Method
 

Preparation
  1. In a large bowl, place mixed greens, cucumber, red onion, edamame, and cranberries.
  2. In a small jar, whisk together rice vinegar, sesame oil, honey, soy sauce, and ginger until smooth.
  3. Shred the cooked rotisserie chicken and add it to the bowl with the salad ingredients.
  4. Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
  5. Transfer the salad to a serving platter and garnish with sesame seeds, if desired.

Notes

Feel free to adjust the dressing to your taste. Store leftovers in an airtight container for up to 2 days, noting that the dressing may wilt the greens. You can also add additional veggies like bell peppers or carrots for extra crunch.