Asian Chicken Cranberry Salad
This Asian Chicken Cranberry Salad is a vibrant and nutritious dish that combines tender chicken, crunchy vegetables, and tangy cranberries. Ready in just 20 minutes, it’s perfect for a quick lunch or a light dinner. The salad’s versatility allows you to customize flavors with your favorite ingredients, making it an ideal choice for busy weeknights or gatherings. Enjoy a deliciously balanced meal packed with protein and antioxidants!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Skillet
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups fresh spinach leaves
- 1 cup dried cranberries (unsweetened)
- ½ cup sliced almonds (toasted)
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
Instructions
- Preheat a grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-8 minutes on each side until the internal temperature reaches 165°F (75°C). Let rest before slicing.
- Wash and dry spinach leaves; place them in a large bowl.
- Add sliced almonds and dried cranberries to the bowl; toss gently.
- In a small bowl, whisk together soy sauce and sesame oil; drizzle over the salad.
- Top the salad with sliced chicken and toss gently to combine.
- Serve immediately, drizzling with any remaining dressing.
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 380
- Sugar: 14g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg