Asian Chicken Cranberry Salad
Ingredients
2 cups cooked chicken, shredded or diced
4 cups mixed greens (such as spinach, arugula, and romaine)
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1/2 cup dried cranberries
1/2 cup sliced almonds or chopped peanuts
1/4 cup green onions, chopped
For the Dressing:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon fresh ginger, grated
1 garlic clove, minced
Salt and pepper to taste
Instructions
Prepare the Salad:
In a large salad bowl, combine the mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds, and green onions.
Add the Chicken:
Add the cooked chicken to the salad bowl and toss gently to combine.
Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined. Season with salt and pepper to taste.
Dress the Salad:
Pour the dressing over the salad and toss to coat all the ingredients evenly.
Serve:
Serve the salad immediately, or refrigerate for up to 2 hours to let the flavors meld. Enjoy!
