Asian Chicken Cranberry Salad
A refreshing salad bursting with flavors, featuring shredded chicken, crunchy almonds, and sweet-tart cranberries in a delightful sesame dressing.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use boiled or grilled chicken breast.
- 1 cup dried cranberries
- 4 cups mixed salad greens
- 1/2 cup sliced almonds Add for crunch.
- 1/2 cup chopped green onions
- 1/2 cup Asian sesame dressing Adjust quantity to taste.
Instructions
Preparation
- Start by shredding your cooked chicken. If you don’t have cooked chicken, you can boil or grill chicken breast, then shred it once it’s cool enough to handle.
- In a large mixing bowl, combine the mixed salad greens with chopped green onions to create a fresh base for your salad.
- Gently fold in the shredded chicken and dried cranberries, ensuring everything is evenly distributed.
- Add the sliced almonds for added crunch and toss lightly to coat.
- Drizzle the Asian sesame dressing over the top and toss gently until the salad is well coated.
- Serve your salad immediately to retain the crispness of the greens.
Notes
For substitutions, consider adding sliced bell peppers or swapping almonds for sunflower seeds. Store leftovers in the fridge for up to 2 days, but keep the dressing separate to maintain freshness.