Asian Chicken Cranberry Salad
A quick, healthy, and flavor-packed salad featuring shredded chicken, crunchy cabbage, carrots, and a delightful soy-honey dressing.
Ingredients
Salad Base
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup shredded cabbage Adds crunch and sneaks in veggies.
- 1/2 cup shredded carrots Natural sweetness and vibrant color.
- 1/2 cup dried cranberries Adds chewiness and brightness.
- 1/4 cup thinly sliced green onions Fresh flavor and subtle crunch.
- 1/4 cup chopped fresh cilantro Adds aromatic quality.
- 1/4 cup sliced almonds Provides a satisfying crunch.
Dressing
- 2 tablespoons soy sauce Main dressing flavor.
- 1 tablespoon honey Balances saltiness.
- 1 tablespoon rice vinegar Adds a zing.
- 1 teaspoon sesame oil Adds nutty notes.
- 1/2 teaspoon freshly grated ginger Enhances dressing flavor.
Instructions
Preparation
- Gather all ingredients and set them out.
- In a large mixing bowl, combine shredded chicken, shredded cabbage, shredded carrots, dried cranberries, sliced green onions, and chopped cilantro. Toss gently.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger until well combined.
- Pour the dressing over the salad just before serving and toss gently to coat.
- Top with sliced almonds just before serving.
- Serve and enjoy!
Notes
For best results, chill the salad bowl beforehand. Leftovers can be stored in an airtight container without the almonds to maintain crunch.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 30gFat: 12gSaturated Fat: 1.5gSodium: 500mgFiber: 3gSugar: 10g
Tried this recipe?Let us know how it was!