Description
This Asian Chicken Cranberry Salad is a vibrant and satisfying dish featuring tender chicken, crisp greens, tart cranberries, toasted almonds, and a flavorful Asian sesame vinaigrette. Perfect for lunch, dinner, or entertaining, it’s easy to make and endlessly customizable.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 6 cups romaine lettuce (or mixed greens), chopped
- ½ cup fresh cilantro leaves
- ½ cup dried cranberries (or fresh, lightly sweetened)
- ⅓ cup sliced almonds, toasted
- 3–4 tablespoons Asian sesame vinaigrette
- 2 green onions, sliced (optional)
- 1 tablespoon olive oil (for cooking chicken)
Instructions
- Season chicken breasts with salt, pepper, and garlic powder if using.
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–8 minutes per side, until golden and cooked through. Rest, then slice or shred.
- In a dry skillet, toast sliced almonds over medium-low heat for 3–4 minutes, until golden. Set aside.
- Wash and dry greens; place them in a large salad bowl. Add cilantro leaves.
- Add cranberries and prepared chicken to the greens.
- Drizzle with Asian sesame vinaigrette and gently toss to coat.
- Top with toasted almonds and sliced green onions if using.
- Serve immediately and enjoy!