Asian Chicken Cranberry Salad Family-Style: Quick Prep
Asian Chicken Cranberry Salad: Make Asian Chicken Cranberry Salad with pantry staples, clear cues, and flexible swaps.
Ingredients
- 4 cups romaine lettuce chopped
- 2 cups cooked chicken breast shredded or cubed
- 1 cup shredded red cabbage
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds toasted
- 1/2 cup crispy wonton strips optional
- 1/4 cup rice vinegar
- 1 tablespoon fresh lime juice
- 1 garlic clove minced
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon red pepper flakes optional, for spice
Instructions
- In a large salad bowl, combine lettuce, cabbage, carrot, chicken, cranberries, almonds, green onions, and wonton strips if using.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, lime juice, garlic, ginger, and red pepper flakes until smooth.
- Pour the dressing over the salad just before serving and toss to coat evenly.
- Serve immediately, topped with extra cranberries and almonds for garnish.
- Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
- Kcal: Approx. 320 per serving | Servings: 4