Description
Asian chicken cranberry salad is a crunchy, vibrant, and refreshing dish made with shredded chicken, cabbage, almonds, cranberries, and a sesame-ginger dressing. It’s a quick and healthy meal perfect for lunch, dinner, or potlucks.
Ingredients
- 3 cups shredded cooked chicken (rotisserie or leftover)
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded (optional for color)
- 1 cup shredded carrots
- 4 green onions, sliced
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1 package ramen noodles, uncooked and crushed (optional for crunch)
- 3 tbsp rice vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 tbsp olive oil or neutral oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional: 1/2 tsp sriracha or chili flakes
Instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, green onions, cranberries, and toasted almonds.
- If using crushed ramen noodles, add them just before serving to keep them crunchy.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, salt, pepper, and optional sriracha or chili flakes.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad sit for 10–15 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- For vegetarian version, replace chicken with edamame or baked tofu.
- Use napa cabbage or coleslaw mix for convenience.
- Add mandarin oranges or apple slices for a fruity twist.
- Peanut butter in the dressing gives a Thai-inspired flavor.
- Store leftovers in the fridge for up to 3 days; keep dressing separate for meal prep.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 310
- Sugar: 9g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
