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Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

Looking for a fresh and delicious dish that combines protein, nuts, and a delightful dressing? The Chicken and Cranberry Salad with Lemon Poppy Seed Dressing is a perfect choice! This salad is colorful, satisfying, and easy to make. It’s an excellent option for lunch, dinner, or even as a potluck dish. Let’s dive into why you should make this salad and how to prepare it.

Why Make This Recipe

This Chicken and Cranberry Salad is not just tasty; it’s also nutritious. The blend of shredded cabbage, cooked chicken, almonds, and dried cranberries offers a great balance of flavors and textures. The lemon poppy seed dressing adds a zesty kick that elevates the entire dish. Plus, it’s a great way to use leftover chicken, making it a smart choice for meal prep. Enjoy it chilled, and you’ll want to make this salad again and again!

How to Make Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

Ingredients:

1/4 cup neutral salad oil
2 Tbsp fresh lemon juice
1/2 Tbsp honey
1/4 tsp sugar
1/2 Tbsp Dijon mustard
1/4 Tbsp poppy seeds
1/8 tsp onion powder
1/4 tsp salt
6 cups shredded cabbage
Salt, as needed
1 cup cooked chicken, diced or shredded
1/2 cup sliced almonds
1/2 cup dried cranberries
3 green onions, sliced

Directions:

Remove any damaged outer leaves from the cabbage. Cut the cabbage into wedges, remove the core, then slice it crosswise into thin shreds. Place the shredded cabbage in a colander and sprinkle it liberally with salt. Massage the salt into the cabbage and let it sit for about five minutes.
While the cabbage is salting, prepare the dressing. Combine the oil, lemon juice, honey, sugar, Dijon mustard, poppy seeds, onion powder, and salt in a bowl or jar. Whisk or shake it until it forms an emulsion (about 10-15 seconds).
Rinse the cabbage well in cold water to remove the salt, tossing it in the colander to ensure all salt is washed off. Let any excess water drain away.
In a bowl, combine the rinsed cabbage, diced or shredded chicken, sliced almonds, dried cranberries, and green onions. Pour the dressing over the salad and toss until everything is evenly mixed and coated. Let the salad marinate for 5-10 minutes before serving.

How to Serve Chicken and Cranberry Salad

Serve the Chicken and Cranberry Salad chilled. You can enjoy it as a main dish or as a side dish alongside your favorite meal. It also makes a great filling for wraps or sandwiches!

How to Store Chicken and Cranberry Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It will last for about 2-3 days. However, it’s best to keep the dressing separate until you’re ready to eat to maintain the cabbage’s crunchiness.

Tips to Make Chicken and Cranberry Salad

If you prefer a sweeter dressing, feel free to add a bit more honey.
Toasting the almonds before adding them can enhance their flavor.
Experiment with different nuts or seeds for added variety, such as walnuts or sunflower seeds.

Variation

You can customize this salad by adding other vegetables like bell peppers or cucumbers for extra crunch. For a vegan version, simply substitute the chicken with chickpeas or grilled tofu.

FAQs

1. Can I use fresh chicken instead of cooked?
Yes! You can cook fresh chicken breast or thighs, then let them cool and dice or shred them for the salad.

2. Is there a gluten-free version of this salad?
Yes! All the ingredients in this salad are naturally gluten-free, so it’s safe for anyone with gluten allergies.

3. Can I make this salad ahead of time?
You can prepare the salad a few hours in advance, but it’s best to add the dressing just before serving to keep the cabbage fresh and crisp.

Enjoy creating and sharing this delicious Chicken and Cranberry Salad with Lemon Poppy Seed Dressing!