A vibrant and nutritious meal that can be whipped up in just 15 minutes. Packed with flavors and a delightful crunch, it combines juicy grilled chicken, tart cranberries, and fresh veggies, all brought together with a tangy sesame dressing.
Ingredients
Scale:
2 cups cooked grilled chicken, sliced or diced (about 1 large chicken breast)
4 cups mixed salad greens (such as spinach, arugula, and romaine)
1 cup shredded carrots
1 cup red cabbage, thinly sliced
½ cup dried cranberries
¼ cup sliced almonds (or walnuts)
½ cucumber, thinly sliced
2 green onions, chopped
¼ cup sesame oil
2 tablespoons soy sauce (low-sodium recommended)
1 tablespoon rice vinegar
1 tablespoon honey (or agave syrup for a vegan option)
Start by preparing your grilled chicken. If you don’t have pre-cooked chicken, grill or sauté a chicken breast over medium heat for 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Once cooked, let it cool for a few minutes, then slice or dice into bite-sized pieces for easy eating.
In a large salad bowl, add the mixed salad greens as the base, ensuring they are fresh and crisp for the best texture.
Layer the sliced grilled chicken on top of the greens, followed by shredded carrots, red cabbage, sliced cucumber, dried cranberries, and chopped green onions.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and sesame seeds until well combined.
Drizzle the dressing over the salad, starting with half and adding more to taste. Toss gently to combine.
Top with sliced almonds for added crunch and serve immediately.
