Description
Savor the refreshing blend of tender chicken, crunchy veggies, and sweet cranberries in this quick and vibrant salad perfect for any occasion.
Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts
- 1 cup Dried Cranberries
- 4 cups Mixed Greens (spinach and arugula)
- 1 Red Bell Pepper, sliced
- 4 Green Onions, chopped
- 2 tablespoons Sesame Oil
- 3 tablespoons Low-Sodium Soy Sauce
- 2 tablespoons Fresh Lime Juice
- Peanuts or Almonds (optional)
Instructions
- 1. Cook the Chicken: Preheat your grill or skillet to medium heat. Season chicken with salt and pepper, cooking until golden brown. Let rest before slicing.
- 2. Make the Dressing: Whisk together sesame oil, soy sauce, lime juice, and honey (if using) in a bowl. Adjust seasoning to taste.
- 3. Prepare Vegetables: Slice the red bell pepper and chop green onions while the chicken cooks.
- 4. Assemble the Salad: In a large bowl, combine mixed greens, bell pepper, green onions, cranberries, and nuts if using. Add sliced chicken.
- 5. Dress & Serve: Drizzle dressing over the salad and toss gently. Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 20g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - Use rotisserie chicken for a quicker option. - Experiment with fresh herbs like cilantro or mint for added flavor. - Chill the salad before serving to enhance flavors.