Asian Chicken Cranberry Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
2 cups cooked chicken, shredded or diced
02 -
4 cups mixed greens (spinach, arugula, and romaine)
03 -
1 cup shredded carrots
04 -
1 cup red cabbage, thinly sliced
05 -
1/2 cup dried cranberries
06 -
1/2 cup sliced almonds or chopped peanuts
07 -
1/4 cup green onions, chopped
→ Dressing Ingredients
08 -
1/4 cup soy sauce
09 -
2 tbsp rice vinegar
10 -
1 tbsp sesame oil
11 -
1 tbsp honey or maple syrup
12 -
1 tsp fresh ginger, grated
13 -
1 clove garlic, minced
14 -
Salt and pepper to taste
# Instructions:
01 -
In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
02 -
Add cooked, shredded or cubed chicken to the salad bowl and gently toss to combine with the greens and vegetables.
03 -
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
04 -
Pour the dressing over the salad ingredients and toss gently to ensure even coating. Serve immediately for freshness or refrigerate for up to 2 hours to allow the flavors to meld.