Asian Chicken Cranberry Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
12 cups coleslaw mix (2 small bags)
02 -
4 cups finely chopped rotisserie chicken
03 -
1 ½ cups toasted sliced almonds or cashews
04 -
1 ½ cups dried cranberries (Orange Cranberries recommended)
05 -
¾ cup finely diced red onion
06 -
1 cup sesame sticks
07 -
1 ½ cups chopped fresh cilantro
08 -
1-2 small cans mandarin oranges, drained
09 -
¼ cup black or regular sesame seeds
→ Dressing
10 -
1 cup extra-virgin olive oil
11 -
½ cup balsamic vinegar (regular or white)
12 -
4 tablespoons low-sodium soy sauce
13 -
3-4 cloves garlic, chopped
14 -
4 tablespoons honey or brown sugar
15 -
4 tablespoons minced fresh ginger
16 -
2 teaspoons toasted sesame oil
17 -
3 tablespoons water
# Instructions:
01 -
In a large serving bowl, layer the coleslaw mix, chicken, toasted nuts, cranberries, red onion, sesame seeds, sesame sticks, and cilantro. Gently add the drained mandarin oranges on top.
02 -
Combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water in a blender. Process until smooth and well emulsified.
03 -
Drizzle the dressing over the salad according to your preference for moisture level. Gently toss all ingredients until evenly coated. Serve immediately for optimal texture.
# Notes:
01 -
Sesame sticks can be found in the bulk section of most grocery stores but are optional.
02 -
You may have leftover dressing depending on your preference for salad moisture level.