Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

Ingredients

• 1/4 cup neutral salad oil
• 2 Tbsp fresh lemon juice
• 1/2 Tbsp honey
• 1/4 tsp sugar
• 1/2 Tbsp Dijon mustard
• 1/4 Tbsp poppy seeds
• 1/8 tsp onion powder
• 1/4 tsp salt
• 6 cups shredded cabbage, about 1/2 head
• Salt, as needed
• 1 cup cooked chicken, diced or shredded
• 1/2 cup sliced almonds
• 1/2 cup dried cranberries
• 3 green onions, sliced

Directions

1. Pull off any bruised outer cabbage leaves. Slice the cabbage into wedges, cut away the core, and shave the wedges crosswise into fine ribbons. Transfer the cabbage to a colander, season it generously with salt, and work the salt through the shreds with your hands. Set it aside for about 5 minutes.
2. As the cabbage rests, make the dressing. In a bowl or lidded jar, combine the neutral salad oil with the fresh lemon juice, honey, sugar, Dijon mustard, poppy seeds, onion powder, and salt. Whisk well, or close the jar and shake it, until the mixture comes together into an emulsion, 10-15 seconds.
3. Wash the cabbage thoroughly to get rid of the salt, lifting and turning it in the colander as the water runs through so none of the salted spots hide underneath. Allow the extra water to drain off.
4. When the cabbage has been rinsed and drained, put it in a bowl with the chicken, almonds, dried cranberries, and green onions. Stir the dressing briefly, pour it onto the salad, and toss until everything is nicely combined and coated. Rest the salad for 5-10 minutes before serving.