Description

A vibrant and satisfying salad featuring tender chicken, crisp vegetables, sweet cranberries, and a bold sesame-ginger dressing that delivers irresistible sweet-savory balance.

Ingredients

Scale

2 cups cooked chicken breast, shredded or diced (about 2 medium chicken breasts)
4 cups Napa cabbage, thinly sliced
2 cups romaine lettuce, chopped
1 cup shredded carrots
1 red bell pepper, thinly sliced
½ cup dried cranberries
½ cup mandarin orange segments
¼ cup green onions, sliced
⅓ cup sliced almonds, toasted
1 tablespoon sesame seeds

For the Dressing:
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon sesame oil
2 tablespoons olive oil
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
½ teaspoon chili flakes (optional)

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Instructions

Bake seasoned chicken breasts at 375°F (190°C) for 20–25 minutes until cooked through. Cool and shred.
Toast sliced almonds in a dry skillet over medium heat for 3–5 minutes until golden.
Whisk together soy sauce, rice vinegar, lime juice, honey, sesame oil, olive oil, ginger, garlic, and chili flakes.
In a large bowl, combine cabbage, romaine, carrots, bell pepper, cranberries, mandarin oranges, chicken, and green onions.
Pour dressing over salad and toss gently.
Top with toasted almonds and sesame seeds before serving.

Notes

Store dressing separately if making ahead. Add crunchy toppings just before serving to maintain texture. Adjust sweetness or spice level to taste.

Prep Time: 20 minutes
Cook Time: 25 minutes