Winter Chicken and Fruit Slaw

• ½ small head napa cabbage, sliced thinly and chopped
• ½ cup chopped baby arugula
• 1 honeycrisp apple, cored and chopped
• 1 Barlett pear, cored and chopped
• 2 cups cooked chicken breast, chopped
• ⅔ cup roasted sunflower seeds
• 2 tablespoons sesame seeds - I used black sesame seeds
• ¾ cup dried cranberries
• 1 tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon salt
• 1 teaspoon finely grated fresh ginger
• 3 tablespoons extra virgin olive oil

In a large bowl, toss together the cabbage and arugula. Add the apple, pear, chicken, sunflower seeds, sesame seeds, and dried cranberries; toss to combine and set aside while you prepare the dressing.

Combine the remaining ingredients (lemon juice through extra virgin olive oil) in a small bowl and whisk briskly until combined and slightly thickened. Pout the dressing over the salad and toss lightly to evenly coat.

• Yields: 4-6 servings
• Preparation Time: 20 minutes