Description
A vibrant salad featuring tender chicken, tangy cranberries, and a mix of fresh vegetables, perfect for light lunches and picnics.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup fresh cranberries (or dried cranberries)
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cucumber, sliced
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped (optional)
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Mixed greens for serving
Instructions
- Marinate the chicken: In a bowl, combine soy sauce and sesame oil. Add the cooked chicken and let it marinate for at least 10 minutes.
- Prepare the vegetables: While the chicken marinates, chop the bell pepper, cucumber, and green onions. Set aside.
- Cook the chicken: Heat a skillet over medium heat. Add the marinated chicken and sauté until heated through, about 5–7 minutes.
- Combine ingredients: In a large bowl, mix cooked chicken, cranberries, diced vegetables, and cilantro. Toss well to combine.
- Serve: Place mixed greens on a platter, then top with the chicken mixture. Enjoy immediately or refrigerate for later.
Notes
Let the chicken marinate longer for maximum flavor. Serve with a squeeze of lime or sprinkle sesame seeds for decoration.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Sautéing
- Cuisine: Asian