Asian Chicken Cranberry Salad
Ingredients:
2 boneless, skinless chicken breasts
6 cups mixed greens (spinach, romaine, or arugula)
1/2 cup dried cranberries
1/2 cup sliced almonds or cashews
1/4 cup sliced green onions
1/2 cup shredded carrots
1/4 cup mandarin oranges (optional)
1/4 cup sliced cucumber
1 tablespoon sesame seeds
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated ginger
Salt and pepper to taste
Directions:
Cook the Chicken:
Season the chicken breasts with salt and pepper.
Heat a tablespoon of oil in a skillet over medium heat.
Cook the chicken for 6-7 minutes per side until golden and cooked through. Once done, let it rest for a few minutes, then slice it into thin strips.
Prepare the Dressing:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and grated ginger. Set aside.
Assemble the Salad:
In a large salad bowl, combine the mixed greens, dried cranberries, sliced almonds (or cashews), green onions, shredded carrots, mandarin oranges (if using), cucumber slices, and sesame seeds.
Add the Chicken:
Top the salad with the sliced chicken breast.
Dress the Salad:
Drizzle the dressing over the salad and toss gently to combine everything.
Serve and Enjoy:
Serve the salad immediately, garnished with extra sesame seeds or a sprinkle of crushed almonds if desired.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: Approx. 350 kcal per serving | Servings: 4