Asian Chicken Cranberry Salad

Ingredients:
For the Salad:
2 large chicken breasts, grilled and sliced (or use rotisserie chicken)
4 cups mixed salad greens (like spinach, arugula, and baby kale)
1/2 cup dried cranberries
1/2 cup sliced almonds (or cashews for a twist)
1/2 red bell pepper, thinly sliced
1/4 cup shredded carrots
1 cucumber, sliced
2 green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)
For the Asian Dressing:
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 tablespoon olive oil (or vegetable oil)
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
Salt and pepper, to taste
Instructions:
1. Grill the Chicken:
Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium heat for 6-8 minutes per side, or until fully cooked through. Let it rest for a few minutes before slicing it thinly.
2. Prepare the Salad:
In a large bowl, toss together the mixed greens, dried cranberries, sliced almonds, bell pepper, shredded carrots, cucumber, and green onions.
3. Make the Dressing:
In a small bowl or jar, whisk together the soy sauce, rice vinegar, honey, sesame oil, olive oil, Dijon mustard, minced garlic, grated ginger, and a pinch of salt and pepper until well combined. Adjust the sweetness or tanginess by adding more honey or vinegar, depending on your taste.
4. Assemble the Salad:
Drizzle the dressing over the salad and toss gently to coat everything evenly.
Top the salad with the sliced grilled chicken.
Sprinkle sesame seeds on top for an extra touch of crunch and flavor.
5. Serve & Enjoy:
Serve immediately and enjoy this light yet filling salad, packed with flavor and texture!