Description
A vibrant, protein-packed salad combining tender chicken, sweet cranberries, crunchy vegetables, and a sesame-ginger dressing. Ready in 15 minutes and meal-prep friendly.
Ingredients
Scale
- 2 cups cooked chicken breast, diced or shredded
- 1/2 cup dried cranberries
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 2 large carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/4 cup sliced almonds
- 3 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon sesame seeds
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1. Whisk together rice vinegar, soy sauce, sesame oil, honey, minced ginger, garlic, and red pepper flakes in a small bowl. Set aside.
- 2. If needed, cook chicken breasts seasoned with salt and pepper in a hot skillet for 6-7 minutes per side. Cool and dice.
- 3. Prepare vegetables: shred cabbages, julienne carrots, and slice bell pepper into thin strips.
- 4. Cook edamame according to package directions if frozen. Cool completely.
- 5. In a large bowl, combine chicken, cranberries, both cabbages, carrots, bell pepper, and edamame.
- 6. Pour three-quarters of the dressing over salad mixture and toss to coat.
- 7. Add green onions and cilantro, toss gently.
- 8. Top with sliced almonds and sesame seeds just before serving.
- 9. Let sit 5 minutes for flavors to meld, then serve.
Notes
Store components separately for up to 4 days. Add nuts and seeds just before serving to maintain crunch. Can substitute chicken with tofu for vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 16g
- Sodium: 380mg
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g