Description
A refreshing and flavorful Asian-inspired salad featuring tender chicken, crunchy cabbage, sweet cranberries, and nutty almonds, all tossed in a zesty dressing. Perfect for a light and satisfying meal.
Ingredients
Scale
- 3 cups cooked chicken breast (shredded or chopped)
- 4 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted)
- 2 green onions (thinly sliced)
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Salad:
Dressing:
Instructions
- Combine Salad Ingredients: In a large bowl, mix chicken, cabbage, carrots, cranberries, almonds, green onions, and cilantro.
- Prepare Dressing: In a small bowl, whisk rice vinegar, soy sauce, sesame oil, honey, olive oil, ginger, and garlic until well combined.
- Toss Salad: Pour dressing over salad, toss until coated. Season with salt and pepper.
- Chill: Refrigerate for at least 15 minutes before serving.
Notes
- This salad is great for meal prep and can be refrigerated for up to 3 days.
- For added texture and flavor, consider including mandarin oranges or crunchy ramen noodles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 60 mg
