Asian Chicken Cranberry Salad (Printable Version)
Vibrant mixed greens with tender chicken, crunchy vegetables and sweet cranberries in a tangy sesame-ginger dressing.
# Ingredients:
→ Salad Base
01 -
4 cups mixed greens (spinach, arugula, and romaine)
02 -
2 cups cooked chicken, shredded or diced
03 -
1 cup shredded carrots
04 -
1 cup red cabbage, thinly sliced
→ Toppings
05 -
1/2 cup dried cranberries
06 -
1/2 cup sliced almonds or chopped peanuts
07 -
1/4 cup green onions, chopped
→ Asian Dressing
08 -
1/4 cup soy sauce
09 -
2 tablespoons rice vinegar
10 -
1 tablespoon sesame oil
11 -
1 tablespoon honey or maple syrup
12 -
1 teaspoon fresh ginger, grated
13 -
1 clove garlic, minced
14 -
Salt and pepper to taste
# Steps:
01 -
In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, almonds or peanuts, and green onions.
02 -
Add the cooked 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.
# Notes:
01 -
For best results, add the dressing just before serving to maintain the crispness of the greens.
02 -
This salad can be prepared in advance by storing the components separately and assembling before serving.