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Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad is a refreshing medley of flavors that combines tender chicken, crunchy vegetables, and sweet-tart cranberries all tossed in a delectable sesame dressing. Perfect for summer picnics or light lunches, this salad not only looks vibrant but also delivers on taste and nutrition. Whip it up quickly for an impressive dish that energizes your day!

  • Total Time: 40 minutes
  • Yield: Serves approximately 6

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cups baby spinach
  • 1 cup dried cranberries (unsweetened if preferred)
  • 1 red bell pepper (sliced)
  • 1 cucumber (sliced)
  • 4 green onions (sliced)
  • 2 tbsp sesame oil
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey

Instructions

  1. Preheat oven to 400°F (200°C). Place seasoned chicken breasts on a parchment-lined baking sheet and bake for 20-25 minutes until fully cooked.
  2. While the chicken cooks, chop spinach, bell pepper, cucumber, and green onions.
  3. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey to create the dressing.
  4. After cooking, let the chicken rest for five minutes before shredding it into bite-sized pieces.
  5. In a large bowl, combine shredded chicken, veggies, and cranberries. Drizzle dressing over and toss gently to coat.
  6. Serve immediately or chill before serving.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Asian

Nutrition

  • Serving Size: Approximately 1 cup
  • Calories: 290
  • Sugar: 13g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 60mg

Keywords: Substitute chicken with turkey or marinated tofu for a vegetarian option. Add nuts like almonds or walnuts for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.