Description
A vibrant, texture-rich salad featuring tender chicken, tangy cranberries, and a bold ginger-soy vinaigrette. The perfect balance of sweet, tart, and umami, with a symphony of flavors and crunch from toasted rice noodles and fresh veggies.
Ingredients
4 boneless, skinless chicken breasts
1 cup dried cranberries
1 cup white rice noodles
2 cups julienned napa cabbage
1 red bell pepper, julienned
1 medium cucumber, sliced
1 tbsp soy sauce (low sodium)
1 tbsp lime zest
2 tbsp chopped fresh ginger
2 cloves garlic, minced
3 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp honey
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Marinate chicken breasts in soy sauce, lime zest, ginger, garlic, and 1 tsp sesame oil for 15 minutes.
Place cranberries in a heatproof bowl. Pour 1 cup boiling water over them and let rehydrate for 5 minutes. Strain and drain.
Toasted rice noodles in a pan with 1 tsp sesame oil until golden and crispy. Set aside.
Sear chicken in an oven-safe skillet over medium-high heat until browned (4-5 minutes per side). Finish in the oven for 10 minutes until fully cooked. Let rest 5 minutes, then slice into strips.
Whisk remaining dressing ingredients: rice vinegar, honey, salt, pepper, 2 tbsp sesame oil, and reserved marinade. Adjust consistency with water if needed.
In a large bowl, toss cabbage, bell pepper, cucumber, marinated cranberries, and sesame noodle topping with the dressing. Add sliced chicken and gently fold in just before serving.
Notes
Rehydrate cranberries in vegetable broth instead of water for extra umami.
Serve chilled for a room-temperature version.Store leftovers in an airtight container for up to 24 hours.
Add toasted sesame seeds for extra crunch.
- Prep Time: 20
- Cook Time: 35
- Category: Lunch
- Method: Searing and Roasting
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 3200mg
- Fat: 22g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg