Asian Chicken Cranberry Salad
Ingredients:
2 cups cooked chicken breast, shredded
4 cups mixed greens (lettuce, spinach, or arugula)
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1/4 cup green onions, chopped
1/2 cup mandarin orange segments (optional)
1/2 cup shredded carrots
1 tablespoon sesame seeds (optional)
Dressing:
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon olive oil
1/2 teaspoon grated ginger
Salt and pepper to taste
Directions:
In a large bowl, combine the shredded chicken, mixed greens, dried cranberries, toasted almonds, green onions, mandarin orange segments (if using), shredded carrots, and sesame seeds.
In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, grated ginger, salt, and pepper until smooth.
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Serve immediately or chill in the refrigerator for a refreshing, flavorful meal.
Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: 290 kcal per serving | Servings: 4