- 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
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