Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, featuring tender chicken, crunchy cabbage, sweet cranberries, and toasty almonds, all tossed in a savory-sweet dressing. It’s perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
Main Salad:
- 3 cups cooked chicken (shredded or chopped)
- 4 cups shredded cabbage or coleslaw mix
- 1 cup matchstick carrots
- ½ cup sliced green onions
- ½ cup dried cranberries
- ½ cup sliced almonds (toasted)
Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- ¼ cup vegetable oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Main Salad: In a large mixing bowl, combine the cooked chicken, shredded cabbage, carrots, green onions, dried cranberries, and toasted almonds.
- Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, vegetable oil, ginger, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and toss everything together until evenly coated. Just before serving, add the crispy wonton strips or chow mein noodles for crunch.
- Sprinkle with sesame seeds if using. Serve chilled or at room temperature.
Notes
- You can use rotisserie chicken for convenience.
- For a vegetarian version, swap the chicken for edamame or baked tofu.
- The salad can be made a few hours in advance—just add the crunchy toppings right before serving to keep them crisp.
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 10g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
