This salad is sweet, savory, crunchy, and protein-packed. It works great as a light lunch, dinner, or meal-prep salad.
Servings
4 servings
Prep Time
15 minutes
Cook Time
10 minutes (if cooking chicken)
Total Time
25 minutes
Ingredients
Salad
- 3 cups cooked chicken breast, shredded or chopped
- 4 cups coleslaw mix (cabbage & carrots)
- ½ cup dried cranberries
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped (optional)
- 2 tbsp sliced almonds or chopped peanuts (optional, for crunch)
Asian Sesame Dressing
- ¼ cup rice vinegar
- 2 tbsp low-sodium soy sauce or coconut aminos
- 1 tbsp sesame oil
- 1–2 tbsp honey or maple syrup (adjust to taste)
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1 clove garlic, minced
- Black pepper, to taste
Instructions
- Prepare the chicken
If not already cooked, season chicken lightly with salt and pepper and cook by baking, grilling, or pan-searing until done. Let cool, then shred or chop. - Make the dressing
In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and black pepper until well combined. - Assemble the salad
In a large bowl, add chicken, coleslaw mix, dried cranberries, green onions, and cilantro. - Dress the salad
Pour dressing over the salad and toss until evenly coated. - Add crunch
Sprinkle with almonds or peanuts just before serving. - Serve
Serve chilled or at room temperature.
Flavor Notes
- Sweet from cranberries
- Tangy and savory from the Asian dressing
- Crunchy cabbage balances the tender chicken
Variations
- Lighter Version: Use sugar-free sweetener instead of honey
- Extra Crunch: Add water chestnuts or snap peas
- Spicy: Add chili flakes or a dash of sriracha
- Low-Point/WW Friendly: Reduce cranberries and nuts, use sugar-free sweetener
Storage & Meal Prep
- Store in an airtight container in the refrigerator up to 3 days
- Best if nuts are added just before serving
Nutrition (Approximate per serving)
- Calories: 280–330
- Protein: 28–32g
- Carbs: 18–22g
- Fat: 8–10g