Asian Chicken Cranberry Salad

Name: Asian Chicken Cranberry Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 small bags of coleslaw mix (about 12 cups); 4 cups rotisserie chicken (finely chopped); 1 ½ cups toasted sliced almonds (or cashews); 1 ½ cup dried cranberries (I used Orange Cranberries from Trader Joe’s); ¾ cup red onion (finely diced); 1 cup sesame sticks (found in the bulk aisle at grocery store – optional); 1 ½ cups chopped cilantro; 1-2 small cans mandarin oranges (drained); ¼ cup black sesame seeds (or regular sesame seeds); 1 cup extra-virgin olive oil; ½ cup balsamic vinegar (regular or you can use white ); 4 Tbsp. low-sodium soy sauce; 3-4 cloves garlic (chopped); 4 Tbsp. honey or brown sugar; 4 Tbsp. minced ginger; 2 tsp. toasted sesame oil

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 10

asian salad chicken salad

Instructions

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Step 1

Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro. Add the mandarin oranges (optional).

Step 2

Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Blend until smooth.

Step 3

Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over.)

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