Asian Chicken Cranberry Salad
A quick and vibrant salad that combines shredded chicken, crunchy vegetables, sweet cranberries, and a ginger-sesame dressing.
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great) Use leftover or rotisserie chicken for convenience.
- 1/2 cup dried cranberries Reduce to 1/3 cup if less sweetness is preferred.
- 1 cup shredded cabbage (green or a mix) For extra crunch, mix napa and green cabbage.
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds Toast for extra aroma.
Dressing Ingredients
- 2 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp honey Maple syrup for vegan option.
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Instructions
Preparation
- Pick a large mixing bowl.
- Add shredded chicken, cabbage, carrots, cranberries, sliced green onions, and chopped cilantro. Toss gently to combine. Do not add almonds yet.
- In a small bowl or jar, combine soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Whisk or shake until honey dissolves and dressing is uniform.
Serving
- Right before serving, pour dressing over the salad. Toss gently so everything is lightly coated to preserve the crunch.
- Sprinkle sliced almonds on top and serve immediately.
Notes
Serve chilled or at room temperature. For best texture, store dressing separately and toss just before serving.