Asian Chicken Cranberry Salad
A vibrant and delicious salad featuring shredded chicken, crisp vegetables, and a tangy dressing, perfect for easy weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken or leftovers.
- 1 cup shredded cabbage Great source of fiber.
- 1/2 cup shredded carrots Brings sweetness and color.
- 1/2 cup dried cranberries Packed with antioxidants.
- 1/4 cup thinly sliced green onions Adds zing to the salad.
- 1/4 cup chopped fresh cilantro Fresh herb that enhances flavor.
- 1/4 cup sliced almonds Adds texture and crunch.
Dressing
- 2 tbsp soy sauce Use tamari for a gluten-free version.
- 1 tbsp honey Balances the saltiness of soy sauce.
- 1 tbsp rice vinegar Adds brightness and acidity.
- 1 tsp sesame oil Adds depth to the dressing.
- 1/2 tsp freshly grated ginger Gives a warm spice note.
Instructions
Preparation
- Grab a big bowl to accommodate all the ingredients.
- Combine shredded chicken, cabbage, carrots, cranberries, green onions, and cilantro in the bowl and gently toss to mix.
Dressing
- In a small bowl or jar, mix soy sauce, honey, rice vinegar, sesame oil, and ginger. Whisk or shake until combined.
Assembly
- Right before serving, pour the dressing over the salad and gently toss to coat.
- Top with sliced almonds and serve immediately.
Notes
For added heat, consider incorporating sriracha or red pepper flakes into the dressing. This salad is also great in meal prep and can be stored in an airtight container for about 3 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 3gSugar: 10g
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