Description
A vibrant and crunchy Asian Chicken Cranberry Salad featuring shredded chicken, fresh Napa cabbage, and crispy ramen noodles, tossed in a tangy, flavorful sesame-ginger dressing. This no-cook salad is perfect for quick meals or meal prep with a delightful balance of sweet, savory, and nutty flavors.
Ingredients
Scale
Salad
- 3 cups cooked chicken, shredded or chopped
- 4 cups shredded Napa cabbage or coleslaw mix
- 1 cup shredded carrots
- ½ cup sliced green onions
- ½ cup sliced almonds, toasted
- ½ cup dried cranberries
- 1 package ramen noodles, broken (discard seasoning)
- ¼ cup sesame seeds (optional)
Dressing
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- â…“ cup olive oil or neutral oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Combine the Salad Ingredients: In a large bowl, mix together the shredded cooked chicken, shredded Napa cabbage or coleslaw mix, shredded carrots, sliced green onions, toasted almonds, dried cranberries, broken ramen noodles, and sesame seeds if using.
- Prepare the Dressing: In a separate small bowl or jar, whisk together the rice vinegar, soy sauce, honey or maple syrup, sesame oil, olive or neutral oil, grated fresh ginger, and minced garlic until well combined. Season with salt and black pepper to taste.
- Toss the Salad: Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated with the dressing.
- Let it Rest: Allow the salad to sit for 10 to 15 minutes so the flavors meld and the ramen noodles soften slightly for optimum texture and taste.
Notes
- This salad is excellent for meal prep—store the dressing separately and toss just before serving to keep the noodles crispy.
- Substitute rotisserie chicken for a quicker preparation.
- Add mandarin oranges or edamame to enhance flavor and texture.
