Chilled Chicken Cranberry Salad

Recipe by:

"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."

Recipe: #25359       December 20, 2016



Original recipe yields 8-10 servings
OK
  • FOR SALAD
  • FOR DRESSING

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

8-10
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In
 

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.

Related

Bergy

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)