Asian Chicken Cranberry Salad

Ingredients

For the salad:

• 3 cups cooked chicken breast, shredded or diced
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• ½ cup dried cranberries
• ¼ cup sliced almonds, toasted
• 2 tbsp toasted sesame seeds
• ¼ cup chopped fresh cilantro (optional)

For the dressing:

• 3 tbsp rice vinegar
• 2 tbsp low-sodium soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tsp sriracha or chili flakes (optional)
• Freshly ground black pepper, to taste

Instructions

1. In a large bowl, combine the chicken, green cabbage, red cabbage, carrots, bell pepper, green onions, dried cranberries, almonds, sesame seeds, and cilantro.
2. In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, and sriracha until well combined.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Refrigerate for 15–30 minutes to let the flavors meld.
5. Serve chilled, garnished with extra almonds, sesame seeds, or green onions if desired.

Tips

• Use rotisserie chicken for a quick shortcut.
• Add mandarin orange segments for extra sweetness.
• Swap almonds for cashews or peanuts for a different crunch.
• For extra texture, top with crispy wonton strips or chow mein noodles just before serving.

Yield

Serves 4–6.

Approximate nutrition (per serving, based on 6 servings):

• Calories: 290
• Protein: 27 g
• Carbohydrates: 15 g
• Fat: 14 g
• Fiber: 3 g