Description
A delicious and colorful salad featuring tender chicken, crunchy veggies, and sweet-tart cranberries with a zesty dressing.
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, add the shredded chicken, cabbage, carrots, cranberries, green onions, and cilantro.
- Gently toss everything together, reserving the almonds for later.
- In a small bowl or jar, combine the soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Whisk or shake until well combined.
- Pour the dressing over the salad just before serving and toss gently to coat.
- Sprinkle the sliced almonds on top for crunch before serving.
Notes
For a vegetarian option, substitute chicken with tofu. Keep dressing separate until ready to serve to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg