Asian Chicken Cranberry Salad: How to Make It Perfectly
Bored with basic salads? Asian Chicken Cranberry Salad adds juicy chicken, crisp veggies, and tangy cranberries. Try this bold combo!
Ingredients
- 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
- ¼ cup rice vinegar the secret to authentic Asian flavor
- 3 tablespoons sesame oil adds that nutty richness
- 2 tablespoons soy sauce low sodium preferred
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1 teaspoon sriracha adjust to taste
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 impactJust 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
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)