Description
A vibrant and refreshing salad combining juicy chicken, crisp greens, crunchy vegetables, and a sweet-tangy dressing.
Ingredients
- 2 cup cooked chicken
- 2 cup mixed greens
- 1 cup shredded carrots
- 1 cup red cabbage
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds or chopped peanuts
- 1/4 cup green onions
Instructions
1. In a large bowl, combine the mixed greens, shredded carrots, red cabbage, dried cranberries, sliced almonds or peanuts, and green onions.
2. Add the cooked chicken to the salad bowl, and gently toss to incorporate the ingredients.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until fully blended. Season with salt and pepper to taste.
4. Pour the dressing over the salad and toss gently to ensure even coating.
5. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Notes
For a vegetarian option, swap chicken for tofu or tempeh.
For a nut-free version, replace nuts with sunflower seeds or roasted chickpeas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg