Chilled Chicken Cranberry Salad
Recipe: #25359
December 20, 2016
Categories: Salads, Main Dish Salad, Meat Salad, Chicken, Cranberry, Baby Shower, Brunch, July 4th, Labor Day New Years, Passover, Picnic, Potluck, Thanksgiving, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, more
"I'm posting this because it is fantastic! It can be served as a main dish, or a side salad, and it's always the first to go. It's a really pretty salad to look at. The salad part can be mixed up early and add the dressing just before you want to serve it."
Ingredients
- FOR SALAD
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- FOR DRESSING
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Nutritional
- Serving Size: 1 (401.8 g)
- Calories 602.3
- Total Fat - 34.9 g
- Saturated Fat - 5.9 g
- Cholesterol - 500.6 mg
- Sodium - 1025.5 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 3.9 g
- Sugars - 16.5 g
- Protein - 43.3 g
- Calcium - 118.7 mg
- Iron - 6.7 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
Step 2
Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.
Step 3
Lightly pour the dressing over the salad mixture and toss; serve.
Tips
No special items needed.