Chilled Chicken Cranberry Salad

"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."

Original recipe yields 9 servings


  • 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 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 & Variations

No special items needed.



I had leftover chicken tenders that were perfect for this recipe. Didn't have black sesame seeds so used regualer toasted. The dressing is excellent. This salad went over really well for dinner on a hot muggy day

review by:
(13 Jul 2017)