Asian Chicken Cranberry Salad
Ingredients:
- – 2 boneless, skinless chicken breasts
- – 1 tablespoon soy sauce
- – 1 tablespoon sesame oil
- – 1 teaspoon ginger, grated
- – 1 teaspoon garlic, minced
- – 6 cups mixed salad greens (spinach, arugula, romaine)
- – 1 cup shredded carrots
- – 1/2 cup dried cranberries
- – 1/4 cup sliced almonds
- – 1/4 cup green onions, chopped
- – 1/4 cup cilantro, chopped
- – 1/4 cup sesame seeds (optional)
For the Dressing:
- – 3 tablespoons rice vinegar
- – 2 tablespoons honey
- – 1 tablespoon soy sauce
- – 1 tablespoon sesame oil
- – Salt and pepper to taste
Instructions:
1. Prepare the Chicken:
– In a small bowl, mix together soy sauce, sesame oil, grated ginger, and minced garlic.
– Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow to marinate for at least 30 minutes.
2. Cook the Chicken:
– Preheat a grill or skillet over medium-high heat.
– Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
– Once cooked, let the chicken rest for a few minutes before slicing it into strips.
3. Prepare the Salad:
– In a large bowl, combine the mixed salad greens, shredded carrots, dried cranberries, sliced almonds, green onions, and cilantro.
4. Make the Dressing:
– In a small bowl, whisk together rice vinegar, honey, soy sauce, sesame oil, salt, and pepper until well combined.
5. Assemble the Salad:
– Add the sliced chicken on top of the salad mixture.
– Drizzle the dressing over the salad and toss gently to combine. Sprinkle sesame seeds on top if desired.
Prep Time: 15 minutes (plus marinating time) | Cook Time: 15 minutes | Servings: 4
Enjoy this vibrant and refreshing Asian Chicken Cranberry Salad, perfect for a light lunch or dinner!