Description
This Asian Chicken Cranberry Salad is a vibrant and flavorful dish that combines tender shredded chicken with crunchy cabbage, sweet cranberries, and a zesty dressing. Perfect for a light and refreshing meal.
Ingredients
Scale
For the Salad:
- 3 cups cooked shredded chicken (rotisserie or poached)
- 4 cups shredded Napa cabbage or coleslaw mix
- 1 cup shredded carrots
- ½ cup dried cranberries
- ½ cup sliced almonds, toasted
- 3 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons sesame seeds
- ½ cup crispy wonton strips (optional)
For the Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ¼ cup neutral oil (like avocado or canola)
Instructions
- Prepare the Salad: In a large bowl, combine the shredded chicken, cabbage, carrots, cranberries, almonds, green onions, cilantro, and sesame seeds.
- Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and neutral oil until well blended.
- Toss and Serve: Pour the dressing over the salad and toss gently until everything is evenly coated. Top with crispy wonton strips just before serving for extra crunch. Serve chilled or at room temperature.
Notes
- This salad can be made ahead and refrigerated for up to 2 days.
- Add mandarin oranges or swap almonds for cashews for variation.
- Use rotisserie chicken for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 310
- Sugar: 9g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
