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Asian Chicken Cranberry Salad

A crunchy, sweet, and savory salad featuring tender chicken, Napa cabbage, toasted almonds, and dried cranberries tossed in a homemade sesame ginger dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Asian Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups cooked chicken shredded (rotisserie works best)
  • 4 cups Napa cabbage thinly sliced or shredded
  • 1 cup carrots julienned or grated
  • 0.5 cup dried cranberries
  • 0.5 cup sliced almonds toasted
  • 0.25 cup green onions sliced
  • 0.25 cup fresh cilantro chopped
Sesame Ginger Dressing
  • 0.25 cup vegetable oil
  • 2 tbsp sesame oil
  • 0.25 cup rice vinegar
  • 2 tbsp soy sauce low sodium
  • 1 tbsp honey or brown sugar
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced
  • 1 pinch salt and pepper to taste

Equipment

  • Large mixing bowl
  • Whisk or Mason Jar
  • Knife and Cutting Board
  • Tongs

Method
 

  1. Combine the shredded chicken, cabbage, carrots, green onions, and cilantro in a large bowl.
  2. In a small jar or bowl, whisk together vegetable oil, sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, salt, and pepper until emulsified.
  3. Pour the dressing over the salad mixture and toss well to coat.
  4. Add the dried cranberries and toasted almonds. Toss gently again to distribute.
  5. Serve immediately or store in airtight containers for up to 3 days (keep nuts separate if storing).

Notes

To toast almonds: Heat in a dry skillet over medium heat for 2-3 minutes until fragrant. Watch closely as they burn easily.