Asian Chicken Cranberry Salad
Ingredients:
For the Salad:
2 cups cooked chicken breast, shredded or diced (grilled or rotisserie chicken works well)
1 cup fresh cranberries (or dried cranberries for sweetness)
4 cups mixed greens (spinach, arugula, or lettuce)
1/2 cup shredded carrots
1/2 cucumber, thinly sliced
1/4 cup chopped red bell pepper
1/4 cup sliced almonds (or cashews)
1/4 cup green onions, sliced (optional)
For the Dressing:
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup (adjust to taste)
1 tsp fresh grated ginger
1 clove garlic, minced
1/2 tsp sriracha or chili paste (optional for a little heat)
Salt and pepper to taste
Instructions:
Prepare the Salad:
In a large bowl, combine the shredded chicken, cranberries, mixed greens, shredded carrots, cucumber slices, red bell pepper, and green onions (if using). Toss gently to combine.
Add the sliced almonds or cashews for a crunchy texture.
Make the Dressing:
In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, sriracha (if using), and a pinch of salt and pepper.
Taste and adjust the sweetness or saltiness as needed.
Assemble the Salad:
Drizzle the dressing over the salad just before serving, and toss to coat the ingredients evenly.
Serve the salad immediately, or chill it for about 15-30 minutes before serving for a refreshing experience.