Description
A delightful salad combining savory chicken, tart cranberries, and crunchy veggies with a delicious soy-sesame dressing.
Ingredients
Scale
- 2 cups grilled chicken, chopped or shredded
- 1 cup dried cranberries
- 6 cups mixed greens (spinach, arugula, baby kale)
- 1 cup bell peppers, thinly sliced
- 1 medium cucumber, sliced
- ¼ cup green onions, chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
Instructions
- If using raw chicken, season with salt, pepper, and a dash of soy sauce. Grill until golden and chop. For leftovers, skip to the next step.
- Chop, slice, and dice the veggies, mixing them in a large bowl.
- In a smaller bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and ginger. Adjust to taste.
- Toss the cooled chicken, dried cranberries, and dressing with the veggies.
- Plate the salad, sprinkle with toasted sesame seeds, and serve.
Notes
For meal prep, keep the dressing separate until serving to avoid soggy greens. Customize with other ingredients like almonds or avocado.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg