Asian Chicken Cranberry Salad
This refreshing Asian-inspired salad combines tender shredded chicken, crisp cabbage, sweet dried cranberries, crunchy almonds, and a tangy sesame-ginger dressing. Perfect for lunch, dinner, or potlucks.
Equipment
- Mixing bowl
- Whisk
- Salad tongs
Ingredients
For the Salad
- 2 cups shredded cooked chicken Rotisserie or grilled chicken works great.
- 3 cups shredded napa or green cabbage You can mix in purple cabbage too.
- 1 cup shredded carrots
- ½ cup dried cranberries
- ⅓ cup sliced almonds Toasted for extra crunch.
- 2 green onions Thinly sliced.
For the Dressing
- ¼ cup olive oil or sesame oil Or a blend of both.
- 2 tbsp rice vinegar Or apple cider vinegar.
- 1 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger Grated.
- 1 clove garlic Minced.
Instructions
- In a large mixing bowl, combine shredded chicken, cabbage, carrots, cranberries, almonds, and green onions.
- In a separate small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, ginger, and garlic until well blended.
- Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Let the salad sit for 5–10 minutes to absorb flavors, or chill in the fridge for up to an hour before serving.
- Garnish with extra almonds or sesame seeds if desired. Serve chilled.
Notes
This salad is excellent for meal prep and keeps well in the fridge for 2–3 days. Add mandarin oranges, edamame, or chow mein noodles for variation.