Asian Chicken Cranberry Salad: A Refreshing and Flavorful Delight

 

Ingredients

For the Salad:

2 cups cooked and shredded chicken breast

4 cups mixed salad greens (such as spinach, arugula, and romaine)

1 cup shredded red cabbage

1 cup julienned carrots

1/2 cup sliced cucumbers

1/2 cup dried cranberries

1/4 cup sliced almonds (optional)

2 green onions, sliced

2 tablespoons sesame seeds

For the Dressing:

1/4 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 teaspoon sriracha (optional, for a bit of heat)

Salt and pepper to taste

Directions

Prepare the Chicken:

If not already cooked, season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Let cool, then shred the chicken into bite-sized pieces.

Assemble the Salad:

In a large bowl, combine the mixed salad greens, shredded red cabbage, julienned carrots, and sliced cucumbers. Toss to mix evenly.

Add the Chicken and Cranberries:

Add the shredded chicken and dried cranberries to the salad. Sprinkle with sliced almonds, green onions, and sesame seeds.

Make the Dressing:

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha (if using). Season with salt and pepper to taste.

Dress the Salad:

Pour the dressing over the salad and toss well to coat all the ingredients evenly.

Serve:

Divide the salad into individual bowls or serve it in a large serving dish. Enjoy immediately.