Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

Step 1

Remove an damaged outer leaves from the cabbage. Cut the cabbage into wedges, remove the core, then slice crosswise into thin shreds. Place the thinly shredded cabbage in a colander and sprinkle liberally with salt. Massage the salt into the cabbage and let it sit for about five minutes.

Step 2

While the cabbage is being salted, prepare the dressing by combining the oil, lemon juice, honey, sugar, Dijon, poppy seeds, onion powder, and salt in a bowl or jar. Whisk the ingredients together or place a lid on the jar and shake until it forms an emulsion (10-15 seconds).

Step 3

Rinse the cabbage well to remove the salt. Toss the cabbage in the colander as you rinse to make sure all the salt is removed. Let the excess water drain away.

Step 4

Once the cabbage is rinsed and drained, add it to a bowl with the chopped chicken, sliced almonds, dried cranberries, and sliced green onions. Give the dressing a quick stir, then pour it over the salad. Toss the salad until everything is evenly mixed and coated in dressing. Let marinate 5-10 minutes before serving.