Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

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  0.3 cup Vegetable oil
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  2 tbsp Lemon Juice, Fresh
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  0.5 tbsp Honey
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  0.3 tsp Sugar, Granulated White
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  0.5 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 tbsp Poppy seeds
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  0.1 tsp Onion powder
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  0.3 tsp 1/4 tsp salt ($0.01)
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  6 cup Cabbage, Green
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  Salt, As Needed ($0.10)
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  1 cup Chicken Breast, Grilled
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  0.5 cup Almonds
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  0.5 cup Cranberries
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  3 Green Onion (Scallion)(45g)

Instructions

1. 1Remove any damaged outer leaves from the cabbage, cut into wedges, remove the core, then slice crosswise into thin shreds. Place the shredded cabbage in a colander and sprinkle liberally with salt. Massage the salt into the cabbage and let sit for 5 minutes to soften.
2. 2While the cabbage sits, prepare the dressing by combining the vegetable oil, fresh lemon juice, honey, granulated sugar, Dijon mustard, poppy seeds, onion powder, and salt in a jar. Seal and shake vigorously for 10–15 seconds until the mixture forms a smooth emulsion.
3. 3Rinse the cabbage thoroughly under cold running water, tossing in the colander to ensure all salt is removed. Drain well and squeeze gently to remove excess water.
4. 4If using raw chicken breast, pound to even thickness (about ¾ inch), then cook in a skillet over medium-high heat with a light coating of vegetable oil for 6–8 minutes per side, until the internal temperature reaches 165°F and no pink remains. Let cool slightly, then chop into bite-sized pieces.
5. 5In a large bowl, combine the drained cabbage, cooked chicken, raw almonds, raw cranberries, and sliced green onions.
6. 6Pour the dressing over the salad and toss until everything is evenly coated, about 1–2 minutes. Let the salad marinate for 5–10 minutes to allow flavors to meld.
7. 7Divide the salad evenly into 4 airtight containers while still cool. Seal and refrigerate until ready to serve (best consumed within 3 days).