Asian Chicken Cranberry Salad
A quick, no-cook salad combining tender chicken, crunchy cabbage, sweet cranberries, and a zesty dressing for a flavorful and satisfying lunch in just 15 minutes.
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 whisk or fork
- 1 measuring cups and spoons
Ingredients
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 cup shredded cabbage and 1/2 cup shredded carrots or 1 1/2 cups coleslaw mix
- 1/2 cup dried cranberries
- 1/4 cup thinly sliced green onions plus extra for garnish
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Instructions
- In a large bowl, combine shredded chicken, shredded cabbage and carrots, dried cranberries, sliced green onions, and chopped cilantro. Toss gently.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger until well combined.
- Pour dressing over the salad just before serving and toss lightly to coat all ingredients.
- Sprinkle sliced almonds on top for added crunch and garnish with extra green onions if desired.
Notes
- Use rotisserie chicken to save time.
- Mix dressing just before serving to keep salad crisp.
- Store leftovers in the fridge up to 2 days.
- Substitute almonds with walnuts for variation.