Description
A delightful blend of shredded chicken, crunchy vegetables, and chewy dried cranberries with a luscious dressing, perfect for a refreshing meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 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 the shredded chicken, shredded cabbage, carrots, dried cranberries, green onions, and fresh cilantro. Gently toss to mix.
- In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and ginger until combined.
- Pour the dressing over the salad just before serving and toss gently to coat.
- Top with sliced almonds for added crunch and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep almonds separate until ready to serve for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg