Asian Chicken Cranberry Salad (Print Version)

# Ingredients:

→ Salad Base

01 - 2 cups cooked chicken, shredded or diced

02 - 4 cups mixed greens (spinach, arugula, and romaine)

03 - 1 cup shredded carrots

04 - 1 cup red cabbage, thinly sliced

05 - 1/2 cup dried cranberries

06 - 1/2 cup sliced almonds or chopped peanuts

07 - 1/4 cup green onions, chopped

→ Sesame Ginger Dressing

08 - 1/4 cup soy sauce

09 - 2 tbsp rice vinegar

10 - 1 tbsp sesame oil

11 - 1 tbsp honey or maple syrup

12 - 1 tsp fresh ginger, grated

13 - 1 clove garlic, minced

14 - Salt and pepper to taste

# Instructions:

01 - Grab a large salad bowl and toss in your mixed greens, shredded carrots, sliced red cabbage, dried cranberries, nuts, and green onions.

02 - Add your cooked chicken (either shredded or cubed works great) to the bowl and give everything a gentle toss to mix it all together.

03 - In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until it's all nicely blended. Add a pinch of salt and pepper to taste.

04 - Pour your freshly made dressing over the salad and toss everything gently until all the ingredients are evenly coated with that tasty dressing.

05 - Serve your salad right away for maximum freshness, or pop it in the fridge for up to 2 hours to let all those flavors mingle together.

# Notes:

01 - This recipe makes a perfect lunch or light dinner option

02 - You can prep the ingredients ahead of time and assemble just before serving

03 - For a vegetarian version, substitute the chicken with firm tofu or chickpeas

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