Description
A refreshing and healthy Asian Chicken Cranberry Salad combining shredded chicken, crisp cabbage, sweet dried cranberries, and crunchy chow mein noodles, all tossed in a flavorful sesame-ginger dressing. Perfect for a light lunch or dinner, this no-cook salad is easy to prepare and bursting with vibrant textures and flavors.
Ingredients
Scale
Salad:
- 3 cups cooked chicken breast, shredded or chopped
- 4 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup crunchy chow mein noodles
- 1 tbsp sesame seeds (optional)
Dressing:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/4 cup vegetable oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, vegetable oil, grated fresh ginger, minced garlic, salt, and pepper until the mixture is well combined and smooth.
- Combine the salad ingredients: In a large mixing bowl, add the shredded or chopped cooked chicken breast, shredded green cabbage or coleslaw mix, shredded carrots, sliced green onions, dried cranberries, and sliced almonds.
- Toss with dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly and infuse the flavors throughout.
- Add final toppings: Just before serving, sprinkle the crunchy chow mein noodles and sesame seeds (if using) on top to maintain their crisp texture.
- Serve: Serve the salad chilled or at room temperature for the best flavor and texture experience.
Notes
- This salad works great with store-bought rotisserie chicken for convenience.
- For extra flavor and color, consider adding mandarin orange segments or shelled edamame.
- Dressing can be made ahead and stored in the refrigerator for up to one week.
