Asian Chicken Cranberry Salad

Ingredients

For the Salad:

• 2 cups cooked chicken breast, shredded or chopped
• 4 cups coleslaw mix (or a mix of shredded cabbage and carrots)
• 1 cup romaine or baby spinach (optional for extra greens)
• 1/2 cup dried cranberries
• 1/3 cup sliced almonds (toasted, for extra crunch)
• 1/4 cup green onions, chopped
• 1/2 cup mandarin orange segments (optional)
• 1/2 cup crispy chow mein noodles or wonton strips (optional for topping)

For the Dressing:

• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or brown sugar
• 2 tablespoons olive oil
• 1 teaspoon fresh grated ginger (or 1/4 tsp ground ginger)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Prepare the dressing:
   In a small bowl or jar, whisk together all dressing ingredients until well combined. Set aside or refrigerate until ready to use.
2. Assemble the salad:
   In a large salad bowl, combine the coleslaw mix, chicken, cranberries, almonds, green onions, and mandarin oranges (if using).
3. Dress and toss:
   Pour the dressing over the salad and toss to coat everything evenly.
4. Top it off:
   Just before serving, sprinkle on crispy chow mein noodles or wonton strips for crunch