Asian Chicken Cranberry Salad with Toasted Almonds
A vibrant and flavorful salad featuring shredded chicken, sweet cranberry sauce, crunchy red cabbage, and a zesty Asian-inspired dressing. Perfect for a light lunch or a festive side dish.
Equipment
- Large bowl
- Small Bowl
- Baking sheet
- Whisk
Ingredients
Main Ingredients
- 2 cups Cooked Chicken Breast (about 1 lb boneless, skinless chicken breasts, shredded or diced)
- 1 14 ounce can Cranberry Sauce Whole berry or jellied
- 1 cup Shredded Red Cabbage
- 1/2 cup Red Onion Chopped
- 1/2 cup Celery Chopped
- 1/4 cup Fresh Cilantro Chopped
- 1/4 cup Slivered Almonds Toasted
Dressing Ingredients
- 1/4 cup Soy Sauce Low sodium preferred
- 2 tablespoons Rice Vinegar
- 2 tablespoons Sesame Oil
- 1 tablespoon Honey or Maple Syrup
- 1 teaspoon Grated Ginger
Instructions
Instructions
- Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet and toast for 5-7 minutes, or until lightly golden brown. Set aside to cool.
- Cook chicken breasts: Cook chicken breasts until fully cooked. Let cool completely, then shred or dice.
- In a large bowl, combine the shredded chicken, cranberry sauce, red cabbage, red onion, celery, and cilantro.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and ginger until well combined.
- Pour the dressing over the chicken and vegetable mixture. Toss gently to coat evenly.
- Stir in the toasted slivered almonds.
- For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.
- Serve chilled or at room temperature.
Notes
For a spicier kick, add a pinch of red pepper flakes to the dressing. You can also substitute pecans or walnuts for the almonds. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.