Asian Chicken Cranberry Salad (Print Version)
Tender chicken combined with cabbage, cranberries, and almonds in a vibrant soy-ginger dressing.
# Ingredients:
Protein
01 -
2 cups cooked shredded chicken (use rotisserie chicken for ease)
Fruits and Vegetables
02 -
1/2 cup dried cranberries
03 -
1 cup shredded cabbage
04 -
1/2 cup shredded carrots
05 -
1/4 cup thinly sliced green onions
06 -
1/4 cup chopped fresh cilantro
Nuts
07 -
1/4 cup sliced almonds
Dressing
08 -
2 tablespoons soy sauce
09 -
1 tablespoon honey
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon sesame oil
12 -
1/2 teaspoon freshly grated ginger
# Instructions:
01 -
In a large bowl, add shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro. Toss gently to blend all components evenly, excluding almonds.
02 -
In a small bowl or jar, whisk together soy sauce, honey, rice vinegar, sesame oil, and freshly grated ginger until honey is fully dissolved and mixture is uniform.
03 -
Pour the dressing over the salad just before serving and toss gently to coat all ingredients while maintaining the crispness of cabbage and carrots.
04 -
Sprinkle sliced almonds evenly on top of the salad as a final step for added texture.
# Notes:
01 -
Use pre-cooked rotisserie chicken to streamline preparation and enhance flavor.
02 -
Add dressing immediately before serving to preserve the salad's crisp texture.