Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures. Tender chicken, crunchy cabbage, sweet cranberries, and nutty almonds come together in a tangy and slightly sweet dressing. Perfect for a light and satisfying meal.
Ingredients
Scale
Main Salad:
- 3 cups cooked chicken breast, shredded or chopped
- 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
- ½ cup mandarin orange segments (optional)
- ¼ cup chopped fresh cilantro
Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Main Salad: In a large bowl, combine the cooked chicken, cabbage, carrots, cranberries, almonds, green onions, mandarin oranges (if using), and cilantro.
- Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and a pinch of salt and pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated. Let sit for 10–15 minutes before serving to allow flavors to blend. Serve chilled or at room temperature.
Notes
- This salad is perfect for meal prep and stays fresh in the fridge for up to 3 days.
- Add cooked ramen noodles or edamame for extra texture and protein.
- You can use rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 330
- Sugar: 10g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
