Asian Chicken Cranberry Salad
A bright and crunchy salad featuring shredded chicken, crisp cabbage, and dried cranberries, dressed with a sweet-savory soy-honey-ginger dressing.
Ingredients
For the Base
- 2 cups cooked chicken, shredded Use rotisserie chicken or cooked shredded turkey for convenience.
- 1 cup shredded cabbage Green cabbage is standard; Napa cabbage can be milder.
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro For a different flavor, replace with Thai basil or mint.
- 1/2 cup dried cranberries Can substitute dried cherries or golden raisins.
For the Dressing
- 2 tbsp soy sauce Use low-sodium soy sauce if preferred.
- 1 tbsp honey Maple syrup can be used for a vegan option.
- 1 tbsp rice vinegar
- 1 tsp sesame oil Toasted sesame oil is recommended.
- 1/2 tsp freshly grated ginger Ground ginger can be used in smaller amounts.
To Serve
- 1/4 cup sliced almonds Consider toasting for extra flavor.
Instructions
Preparation
- Shred the cooked chicken and place it in a large mixing bowl. Add the shredded cabbage, shredded carrots, thinly sliced green onions, chopped cilantro, and dried cranberries. Toss gently to combine.
Making the Dressing
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and freshly grated ginger until smooth and slightly glossy.
Dressing the Salad
- Add the dressing to the salad just before serving. Toss gently until everything is evenly coated. Use just enough dressing to moisten the ingredients without making them soggy.
Serving
- Sprinkle the sliced almonds on top before serving so they stay crunchy.
- Serve this salad over mixed greens, in pita pockets, or on its own.
Notes
For extra crunch, toast the almonds and add fresh ginger for a brighter flavor. Store salad components separately for best texture when making ahead.