Asian Chicken Cranberry Salad

Ingredients

2 cups cooked chicken, shredded

1/2 cup dried cranberries

1 bag coleslaw mix

1/4 cup thinly sliced green onions

1/4 cup sliced almonds

2 tbsp soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp freshly grated ginger

Directions

1. First, grab a nice big bowl. Add your shredded chicken, the cabbage and carrots, those chewy dried cranberries, and the sliced green onions. Give it a gentle toss to get all those colors and textures mixed together. But hold off on the almonds! We'll add those at the very end.

2. Now for that incredible dressing. In a small bowl or even a little glass jar with a lid, combine the soy sauce, honey, rice vinegar, sesame oil, and the grated ginger. Whisk it all together with a fork or shake the jar until the honey dissolves and everything is beautifully combined.

3. Here's the key step: right before you plan to serve, pour that gorgeous dressing over the salad. Toss everything gently until it's all lightly coated. Doing this last keeps the cabbage and carrots perfectly crisp.

4. For the grand finale, sprinkle those sliced almonds over the top. This gives you that perfect, satisfying crunch in every single bite. And just like that, lunch is ready!