Asian Chicken Cranberry Salad with Crispy Noodles
The ultimate crunchy Asian chicken salad with sweet cranberries, almonds, a ginger-sesame dressing, and crispy noodles. A perfect meal-prep lunch or party hit!
Ingredients
For the Salad:
- 4 cups shredded green cabbage {~180g}
- 2 cups shredded red cabbage {~90g}
- 1 cup shredded carrots {~110g}
- 1/2 cup sliced green onions
- 1/2 cup fresh cilantro chopped
- 3 cups cooked shredded chicken {~440g}
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds toasted
For the Topping:
- 1 cup crispy chow mein noodles
- For the Dressing:
- 1/3 cup neutral oil
- 1/4 cup rice vinegar
- 3 tbsp tamari or coconut aminos
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 2 tsp fresh ginger grated
- 2 cloves garlic minced
- 1 tsp Sriracha optional
Instructions
- Step 1: In a very large bowl, combine shredded cabbages, carrots, green onions, cilantro, and shredded chicken.
- Step 2: In a jar, combine all dressing ingredients. Seal and shake vigorously for 1 minute until fully emulsified.
- Step 3: Pour about 2/3 of the dressing over the salad and toss thoroughly to coat. Let sit 5 minutes.
- Step 4: Add dried cranberries and toasted almonds. Toss again. Add more dressing if desired.
- Step 5: Transfer to a serving dish and top with crispy chow mein noodles right before serving.
Notes
For meal prep, store dressed salad (without cranberries, almonds, or noodles) and toppings separately. Assemble when ready to eat. To keep crisp, dress no more than 20 minutes before serving.