Asian Chicken Cranberry Salad (Print Version)
# Ingredients:
01 -
2 small bags coleslaw mix, about 12 cups
02 -
4 cups rotisserie chicken, finely chopped
03 -
1 ½ cups toasted sliced almonds or cashews
04 -
1 ½ cups dried cranberries, such as Orange Cranberries from Trader Joe’s
05 -
¾ cup red onion, finely diced
06 -
1 cup sesame sticks (optional)
07 -
1 ½ cups chopped cilantro
08 -
1-2 small cans mandarin oranges, drained
09 -
¼ cup black sesame seeds or regular sesame seeds
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 garlic cloves, chopped
14 -
4 tablespoons honey or brown sugar
15 -
4 tablespoons minced ginger
16 -
2 teaspoons toasted sesame oil
# Instructions:
01 -
Toast the almonds by laying them on a paper towel and microwaving for 1 minute, turning once. Alternatively, toast them under low broil for 2-3 minutes until golden brown.
02 -
Optionally, create your own mix with green and purple cabbage and a bit of shredded carrot.
03 -
In a large bowl, layer the cabbage mix with chicken, toasted almonds or cashews, cranberries, red onion, sesame seeds, and sesame sticks (optional). Add the mandarin oranges and chopped cilantro.
04 -
In a blender, combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and 3 tablespoons of water. Blend until smooth.
05 -
Lightly pour the dressing over the salad mixture, adjusting the amount according to preference for moisture. Gently toss and serve. Store any extra dressing for future use.