Description
This Asian Chicken Cranberry Salad is a delightful mix of tender chicken, crisp cabbage, sweet cranberries, and crunchy almonds, all tossed in a flavorful dressing. It’s a perfect blend of savory and sweet, making it a refreshing and satisfying salad option.
Ingredients
Scale
Main Salad Ingredients:
- 3 cups cooked chicken breast, shredded or chopped
- 4 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 1/2 cup sliced green onions
Add-Ins:
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup crunchy chow mein noodles
- 1 tbsp sesame seeds (optional)
For the Dressing:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/4 cup vegetable oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, vegetable oil, ginger, garlic, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the cooked chicken, cabbage, carrots, green onions, dried cranberries, and sliced almonds. Pour the dressing over the salad and toss to coat evenly.
- Finish and Serve: Just before serving, top with crunchy chow mein noodles and sesame seeds if using. Serve chilled or at room temperature.
Notes
- This salad works great with rotisserie chicken.
- Add mandarin oranges or edamame for extra flavor and color.
- Dressing can be made ahead and stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 14g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
