Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, dried cranberries, green onions, and cilantro. Toss gently to mix.
- In a small bowl or jar, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger until well combined.
- Right before serving, pour the dressing over the salad and toss gently to coat.
- Sprinkle sliced almonds on top for added crunch.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the almonds separate until ready to eat to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg