Description
This Asian Chicken Cranberry Salad is a delightful mix of flavors and textures, with tender shredded chicken, crunchy coleslaw, sweet dried cranberries, and toasted almonds, all tossed in a vibrant dressing. Perfect for a light and satisfying meal.
Ingredients
Scale
Salad:
- 3 cups cooked shredded chicken (rotisserie or grilled)
- 4 cups coleslaw mix (or shredded cabbage)
- 1/2 cup sliced almonds (toasted)
- 1/2 cup dried cranberries
- 2 green onions (sliced)
- 1/4 cup chopped cilantro (optional)
- 1 packet ramen noodles (crushed, discard seasoning)
Dressing:
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/3 cup vegetable oil
- 1 tsp grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix shredded chicken, coleslaw, almonds, cranberries, green onions, cilantro, and crushed ramen noodles.
- Prepare Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, vegetable oil, ginger, garlic, salt, and pepper.
- Toss Salad: Pour the dressing over the salad and toss to combine. Let sit for 10–15 minutes.
- Serve: Enjoy chilled or at room temperature.
Notes
- For extra crunch, add ramen noodles just before serving.
- Try sesame seeds or sunflower seeds as alternatives to almonds.
- Perfect for meal prep; store dressing separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 12g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg
