Ingredients
Salad:
- 2 cups cooked chicken (shredded or diced)
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- ½ cup dried cranberries
- ⅓ cup sliced almonds or chopped peanuts
- 2 green onions, chopped
Dressing:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
1️⃣ Prepare the Salad – In a large bowl, combine mixed greens, shredded carrots, red cabbage, dried cranberries, almonds/peanuts, and green onions.
2️⃣ Add the Chicken – Add the cooked chicken and toss gently to combine.
3️⃣ Make the Dressing – In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Season with salt and pepper.
4️⃣ Dress the Salad – Pour the dressing over the salad and toss until evenly coated.
5️⃣ Serve – Enjoy immediately or refrigerate for up to 2 hours for enhanced flavor.
Notes
✔ Make it vegetarian – Swap chicken for tofu or edamame.
✔ Add crunch – Include crispy wonton strips or toasted sesame seeds.
✔ Spice it up – Add sriracha or chili flakes to the dressing.
✔ Different protein options – Use shrimp, salmon, or grilled steak.
✔ Lower carb version – Reduce cranberries and add more greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Asian-inspired
- Diet: Gluten Free
