Advertisement
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
Advertisement
Hashtags:
#ChickenSalad #SesameDressing #HealthyMeals #CranberrySalad #FreshGreens #LunchIdeas #ProteinSalad #CrunchySalad #QuickRecipes
Advertisement