Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil or avocado oil
- 4 cups mixed salad greens (baby spinach, arugula, or spring mix work well)
- 1/2 cup dried cranberries (look for unsweetened if you prefer less sugar)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup sliced cucumbers
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro or parsley (optional but adds brightness)
- 1/4 cup roasted chopped peanuts or cashews (optional for crunch)
- For the dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon toasted sesame oil
If you’re short on time or ingredients, feel free to swap the chicken breasts for rotisserie chicken or use frozen cranberries that have been thawed. I’ve also made this salad with shredded cooked turkey leftovers, which gives it a lovely twist during holiday seasons.
Instructions
- Begin by heating the olive oil in a large skillet over medium-high heat. Season your chicken breasts lightly with salt and pepper.
- Cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown on the outside. Internal temperature should reach 165°F. Remove from heat and let it rest for 5 minutes before slicing thinly.
- While the chicken is cooking, prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and toasted sesame oil until well combined.
- In a large salad bowl, combine the mixed greens, shredded carrots, sliced bell pepper, cucumbers, green onions, and chopped cilantro.
- Add the dried cranberries and nuts (if using) to the salad bowl.
- Slice the rested chicken into bite-sized pieces and add it to the salad.
- Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
- Serve immediately or chill in the refrigerator for 10-15 minutes for a cooler, crisper salad.
One thing I’ve learned from years of cooking for my family is that resting the chicken before slicing makes all the difference—it keeps the meat juicy and tender. Also, tossing the salad just before serving keeps the greens fresh and crisp. If you’re making this ahead of time, keep the dressing separate until you’re ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International