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