Asian Chicken Cranberry Salad
*A vibrant, crunchy, and slightly sweet salad with tender chicken, tart cranberries, and an addictive sesame-ginger dressing!*
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INGREDIENTS (Serves 4)
Salad Base
– 2 cups cooked chicken breast, shredded or diced (*rotisserie works great!*)
– 4 cups mixed greens (*romaine, spinach, or Napa cabbage*)
– 1/2 cup dried cranberries
– 1/2 cup sliced almonds, toasted
– 1/2 cup mandarin orange segments (*fresh or canned*)
– 1/4 cup thinly sliced red onion
– 1/4 cup chopped fresh cilantro
Crunchy Add-Ins (*pick 1-2*)
– 1/2 cup chow mein noodles
– 1/2 cup diced cucumber
– 1/4 cup shredded carrots
Sesame-Ginger Dressing
– 3 tbsp soy sauce (*or coconut aminos*)
– 2 tbsp rice vinegar
– 1 tbsp honey (*or maple syrup*)
– 1 tbsp sesame oil
– 1 tsp fresh grated ginger
– 1 clove garlic, minced
– 1/2 tsp red pepper flakes (*optional for heat*)
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INSTRUCTIONS
1. **Prep Dressing**: Whisk all dressing ingredients in a small bowl. Set aside.
2. **Assemble Salad**: In a large bowl, combine greens, chicken, cranberries, almonds, oranges, red onion, and cilantro. Toss gently.
3. **Add Crunch**: Top with your choice of crunchy add-ins (noodles, cucumber, or carrots).
4. **Dress & Serve**: Drizzle with dressing just before serving (or serve on the side). Toss lightly to coat.
TIPS
– **Meal Prep**: Store dressing separately; assemble salad fresh to avoid sogginess.
– **Protein Swap**: Try shrimp, tofu, or leftover turkey.
– **Extra Creamy**: Add a spoonful of peanut butter to the dressing!
Sweet, tangy, and packed with texture—this salad is a flavor explosion!** 🥗✨