Description
A refreshing salad made with shredded chicken, crunchy cabbage, dried cranberries, almonds, and a tangy Asian-inspired dressing.
Ingredients
- 3 cups cooked chicken, shredded
- 4 cups shredded napa cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted)
- 1/4 cup sesame seeds (optional)
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup rice vinegar
- 2 tbsp honey (or sugar)
- 2 tbsp sesame oil
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
Instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, green onions, cranberries, almonds, and sesame seeds.
- In a small bowl or jar, whisk together soy sauce, rice vinegar, honey, sesame oil, olive oil, garlic, and ginger until well blended.
- Pour the dressing over the salad mixture and toss until evenly coated.
- Chill in the refrigerator for at least 20 minutes before serving for best flavor.
- Serve cold, garnished with extra almonds or sesame seeds if desired.
Notes
- Rotisserie chicken works perfectly for this recipe.
- For extra crunch, add crispy wonton strips on top before serving.
- Adjust sweetness by adding more or less honey to the dressing.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired