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Fresh Greens and Chicken Salad with Cranberries and a Tangy Soy Dressing

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Ingredients:

  • 2 cups cooked chicken, shredded or diced
  • 4 cups mixed greens (spinach, arugula, and romaine)
  • 1 cup shredded carrots
  • 1 cup red cabbage, thinly sliced
  • ½ cup dried cranberries
  • ½ cup sliced almonds or chopped peanuts
  • ¼ cup green onions, chopped

For the Dressing:

  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions/Directions:

1. Prepare the Salad:

  • In a large salad bowl, combine 4 cups of mixed greens, 1 cup of shredded carrots, 1 cup of thinly sliced red cabbage, ½ cup of dried cranberries, ½ cup of sliced almonds or chopped peanuts, and ¼ cup of chopped green onions.

2. Add the Chicken:

  • Add 2 cups of cooked chicken (shredded or diced) to the salad bowl and gently toss to combine with the vegetables and toppings.

3. Make the Dressing:

  • In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey or maple syrup, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Season the dressing with salt and pepper to taste.

4. Dress the Salad:

  • Pour the sesame ginger dressing over the salad and toss well to ensure all ingredients are evenly coated.

5. Serve:

  • Serve the salad immediately for a fresh, crunchy bite, or refrigerate for up to 2 hours to allow the flavors to meld.

Prep time: 15 minutes
Total time: 15 minutes
Servings: 4

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Hashtags:

#ChickenSalad #SesameDressing #HealthyMeals #CranberrySalad #FreshGreens #LunchIdeas #ProteinSalad #CrunchySalad #QuickRecipes

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