Asian Chicken Cranberry Salad
A colorful, crunchy salad with tender chicken, sweet cranberries, crisp vegetables, and a tangy Asian-inspired dressing.
Ingredients
For the Salad
4 cups shredded cooked chicken (rotisserie chicken works well)
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
½ cup dried cranberries
½ cup sliced almonds, toasted
3 green onions, thinly sliced
¼ cup chopped fresh cilantro (optional)
1 tablespoon sesame seeds (optional)
For the Asian Dressing
¼ cup olive oil
3 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1 clove garlic, minced
¼ teaspoon black pepper
Instructions
In a large bowl, combine the chicken, green cabbage, red cabbage, carrots, cranberries, almonds, green onions, cilantro, and sesame seeds.
In a small bowl or jar, whisk together the olive oil, rice vinegar, honey, soy sauce, sesame oil, lime juice, ginger, garlic, and black pepper until well combined.
Pour the dressing over the salad and toss until everything is evenly coated.
Refrigerate for 15–30 minutes to allow the flavors to blend.
Toss again just before serving.
Optional Add-Ins
Crispy chow mein noodles or wonton strips
Mandarin orange segments
Shelled edamame
Sliced bell peppers
Chopped peanuts or cashews
Storage
Refrigerator: Store in an airtight container for up to 3 days. For the best texture, keep the dressing separate until ready to serve if making ahead.
