Asian Chicken Cranberry Salad Recipe
This Asian Chicken Cranberry Salad is a crunchy, satisfying, and smart-point friendly meal that feels much fancier than it is. With lean protein, a tangy sesame-lime dressing, and just enough sweetness from cranberries, it’s a perfect Weight Watchers chicken salad recipe for lunches, dinners, or meal-prep days.
Ingredients
- 400 g cooked chicken breast sliced
- 200 g mixed salad greens
- 150 g cucumber sliced
- 60 g carrot shredded
- 30 g dried cranberries 2 tbsp
- 14 g sliced almonds 2 tbsp
- 20 g green onion sliced
- Dressing: 45 g low-sodium soy sauce 30 g rice vinegar, 14 g sesame oil, 7 g honey (or sweetener), 20 g lime juice, 10 g grated ginger
Instructions
- Cook or reheat chicken; slice thinly.
- Whisk (or shake) soy sauce, rice vinegar, sesame oil, honey, lime juice, and ginger to make dressing.
- In a large bowl toss greens, cucumber, carrot, and green onion.
- Add sliced chicken and 3–4 tbsp dressing; toss gently.
- Top with sliced almonds and dried cranberries. Serve immediately.