Instructions
In a large salad bowl, combine mixed greens, shredded carrots, shredded red cabbage, dried cranberries, sliced almonds or chopped peanuts, and green onions.
Add cooked, shredded or cubed chicken to the salad bowl and gently toss to combine with the greens and vegetables.
In a small bowl, whisk together 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.
Pour the dressing over the salad ingredients and toss gently to ensure even coating.
Serve the salad immediately for freshness, or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!
Notes
This Asian Chicken Cranberry Salad is a quick, healthy, and delicious meal option. Adjust the salad ingredients as needed for extra crunch or flavor!
Nutrition
Calories: 420kcal
Fresh Vegetable Salad
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