Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

From the recipe box

Yield4

Prep30 min

Cook—

Total30 min

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Step by step

4 steps

1
Cut the cabbage into wedges, remove the core, and slice it into thin shreds. Toss it with a good pinch of salt and massage for about 1 minute. Let it sit 5 minutes, then rinse well and drain so the salad is crisp rather than salty.
2
Whisk the oil, lemon juice, honey, sugar, Dijon, poppy seeds, onion powder, and salt in a small bowl or jar for 10–15 seconds, until the dressing looks blended and lightly thickened.
3
Put the drained cabbage in a large bowl with the chicken, almonds, cranberries, and green onions. Pour over the dressing and toss until the cabbage is evenly coated.
4
Let the salad rest 5–10 minutes, then taste for salt. Serve while the cabbage still has a little crunch.

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