Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, perfect for a light and refreshing meal. The combination of shredded chicken, crunchy cabbage, sweet cranberries, and toasted almonds, all tossed in a flavorful dressing, makes for a satisfying dish.
Ingredients
Scale
Salad:
- 3 cups cooked shredded chicken (rotisserie works well)
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup matchstick carrots
- 1/2 cup sliced green onions
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted)
- 1 package ramen noodles (crushed, seasoning discarded)
- 1/4 cup chopped fresh cilantro (optional)
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 cup neutral oil (like canola or avocado oil)
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Prepare Salad: In a large mixing bowl, combine the shredded chicken, green cabbage, red cabbage, carrots, green onions, dried cranberries, toasted almonds, crushed ramen noodles, and cilantro if using.
- Make Dressing: In a separate small bowl, whisk together the rice vinegar, honey, soy sauce, sesame oil, neutral oil, ground ginger, salt, and pepper until fully emulsified.
- Combine: Pour the dressing over the salad and toss to combine. Let the salad sit for 10 to 15 minutes to allow the flavors to meld and the noodles to soften slightly.
- Serve: Serve chilled or at room temperature.
Notes
- This salad holds up well in the fridge and is great for meal prep.
- For a vegetarian version, omit the chicken or replace it with edamame or tofu.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 10g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
