Asian Chicken Cranberry Salad: How to Make It Perfectly
Craving a sweet and savory lunch? Asian Chicken Cranberry Salad blends bold flavors with ease. Try this refreshing twist on your next meal!
Ingredients
Main Ingredients for Your Asian Chicken Cranberry Salad
- 2 pounds boneless skinless chicken breasts (or thighs for extra juiciness)
- 6 cups mixed Asian greens napa cabbage, bok choy, butter lettuce
- 1 cup dried cranberries or fresh if in season
- 1 cup sliced almonds or cashews toasted for extra crunch
- 2 large carrots julienned into matchsticks
- 1 red bell pepper thinly sliced
- 4 green onions chopped diagonally
- 1 cup snap peas trimmed
- ½ cup fresh cilantro leaves
For the Asian Dressing
- ¼ cup rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1 teaspoon sriracha
Instructions
Step 1: Prepare the Chicken Foundation (15 minutes)
- Use paper towels to pat dry the chicken breasts and liberally season them with salt, pepper, and garlic powder.
- In a medium skillet, heat 1 tablespoon of neutral oil over medium-high heat until it shimmers.
- Sear chicken breasts 6-7 minutes per side, creating a golden crust while ensuring internal temperature reaches 165°F
- Transfer to cutting board and tent with foil for 5 minutes to redistribute juices
- For optimal tenderness, cut into ½-inch strips against the grain.
Step 2: Craft the Signature Asian Dressing (5 minutes)
- In a medium bowl, whisk together rice vinegar, sesame oil, and soy sauce until emulsified
- While whisking, stream add honey to get a smooth consistency.
- Fold in minced ginger, garlic, and sriracha, adjusting heat to preference
- Taste and balance flavors – add more honey for sweetness or vinegar for tang
- Set aside to let flavors meld while preparing other components
Step 3: Prepare Vibrant Vegetables (12 minutes)
- Thoroughly wash mixed greens using salad spinner, ensuring completely dry leaves
- Use sharp knife to julienne carrots into uniform matchsticks for consistent crunch
- For a sophisticated appearance, cut the red bell pepper into thin strips and snap the peas on the diagonal.
- Finely chop green onions on the bias for visual appeal
- Keep vegetables separate until final assembly to maintain peak freshness
Step 4: Toast Nuts to Golden Perfection (4 minutes)
- Heat dry skillet over medium heat for 1 minute
- Add almonds in single layer, stirring frequently for even browning
- Toast 2-3 minutes until fragrant and golden – watch carefully to prevent burning
- Transfer immediately to plate to stop cooking process
Step 5: Master the Final Assembly (8 minutes)
- Create a natural bed by layering mixed greens as the foundation in a big serving basin.
- Arrange warm sliced chicken over one section of greens
- Scatter dried cranberries and toasted almonds across entire asian chicken cranberry salad
- Artfully distribute colorful vegetables for visual impact
- Just before serving, drizzle dressing around bowl edges and gently toss
- Garnish with fresh cilantro and extra green onions for this stunning asian chicken cranberry salad
Notes
Expert Secrets for the Best Asian Chicken Cranberry Salad
Perfect Chicken Every Time- Pound chicken to even thickness (¾ inch) for uniform cooking
- Use a meat thermometer – guessing leads to dry, overcooked protein
- Let chicken rest after cooking to redistribute juices
- Cut vegetables into similar sizes for consistent bites
- Soak julienned carrots in ice water for 10 minutes for extra crispness
- Pat all vegetables completely dry to prevent watery salad
Nutrition Facts
Per Serving (serves 4):- Calories: 385
- Protein: 32g (64% daily value)
- Fiber: 6g (24% daily value)
- Vitamin C: 85mg (95% daily value)
- Healthy Fats: 18g (primarily from nuts and sesame oil)