Asian chicken cranberry salad Asian Chicken Cranberry Salad This Asian Chicken Cranberry Salad is a vibrant mix of savory, sweet, and tangy flavors with crunchy cabbage, juicy chicken, dried cranberries, and a delicious sesame ginger dressing. It’s a refreshing, protein-packed meal perfect for lunch or a light dinner. — Ingredients For the Salad: 3 cups cooked, shredded or chopped chicken breast 4 cups shredded Napa cabbage (or green cabbage) 1 cup shredded purple cabbage (for color and crunch) 1 cup shredded carrots ½ cup sliced almonds (toasted) ½ cup dried cranberries 3 green onions, thinly sliced ¼ cup chopped fresh cilantro (optional) 1 tablespoon sesame seeds (for garnish) For the Dressing: ¼ cup rice vinegar 3 tablespoons soy sauce (or tamari for gluten-free) 2 tablespoons honey (or maple syrup) 1 tablespoon sesame oil 1 tablespoon olive oil 1 tablespoon grated fresh ginger 1 clove garlic, minced 1 teaspoon Sriracha (optional, for heat) — Instructions 1. Prepare the Dressing In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, ginger, garlic, and Sriracha until well combined. Set aside to let the flavors meld while preparing the salad. 2. Assemble the Salad In a large mixing bowl, combine shredded chicken, Napa cabbage, purple cabbage, carrots, green onions, almonds, cranberries, and cilantro. 3. Toss with Dressing Pour the dressing over the salad and toss well to coat everything evenly. 4. Garnish & Serve Sprinkle with sesame seeds for extra crunch. Serve immediately or let it sit for 10–15 minutes for the flavors to blend. — Nutritional Information (Per Serving – Makes about 4 servings) Calories: ~350 kcal Protein: ~30g Carbohydrates: ~25g Fat: ~15g Saturated Fat: ~2g Fiber: ~4g Sugar: ~15g Sodium: ~600mg — Notes & Tips Protein Options: Use grilled chicken, rotisserie chicken, or even tofu for a vegetarian option. Nut-Free Version: Swap almonds for sunflower seeds or crunchy wonton strips. Dressing Storage: The dressing can be made ahead and stored in the fridge for up to 5 days. Meal Prep: Store the salad and dressing separately and mix before serving to keep it fresh. Would you like any side dish ideas or ingredient substitutions?