Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

Ingredients

cabbageshredded

12 cups

salt

to taste

neutral salad oil

1/2 cup

lemon juicefresh

4 tbsp

honey

Egg-freemaple syrup

1 tbsp1 tbsp

sugar

1/2 tsp

Dijon mustard

1 tbsp

poppy seeds

1/2 tbsp

onion powder

1/4 tsp

chickencooked, diced or shredded

Pescatarianextra-firm tofu pressed and cubedpress first, sear lightly for texture

2 cup2 cup

almondssliced

Nut-freesunflower seeds sliced or whole

1 cup1 cup

dried cranberries

1 cup

green onionssliced

6

Method

1. 01Remove damaged outer leaves from cabbage. Cut into wedges, remove core, slice crosswise into thin shreds.
2. 02Place shredded cabbage in a colander and sprinkle liberally with salt. Massage salt into cabbage and let sit 5 minutes.
3. 03Whisk oil, lemon juice, honey, sugar, Dijon, poppy seeds, onion powder, and salt until emulsified.
4. 04Rinse cabbage well to remove salt. Toss in colander and drain excess water.
5. 05Add rinsed cabbage to a bowl with chicken, almonds, cranberries, and green onions.
6. 06Pour dressing over salad and toss until evenly coated. Let marinate 5-10 minutes before serving.7 min

Fits

• Gluten-free