Description
This Asian Chicken Cranberry Salad is a delightful combination of flavors and textures. Tender shredded chicken, crunchy cabbage, sweet cranberries, and nutty almonds come together with a zesty dressing for a refreshing and satisfying meal.
Ingredients
Scale
Salad:
- 2 cups cooked shredded chicken breast
- 4 cups shredded Napa or green cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup crispy wonton strips or chow mein noodles
For the dressing:
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup olive oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine shredded chicken, cabbage, carrots, cranberries, almonds, green onions, and cilantro. Toss well to mix.
- In a small bowl, whisk together rice vinegar, honey, soy sauce, sesame oil, olive oil, ginger, garlic, salt, and pepper until emulsified. Pour the dressing over the salad and mix thoroughly to coat.
- Just before serving, top the salad with crispy wonton strips or chow mein noodles for added crunch. Serve chilled or at room temperature.
Notes
- For extra protein, consider adding edamame or using rotisserie chicken for convenience.
- This salad can be stored in the fridge for up to 2 days, but add crunchy toppings just before serving to maintain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 10g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 60mg
