Asian Chicken Cranberry Salad (Print Version)

# Ingredients:

→ Salad Base

01 - 2 small bags of 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, preferably orange-flavored

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

→ 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 ginger

16 - 2 teaspoons toasted sesame oil

17 - 3 tablespoons water

# Instructions:

01 - Layer the coleslaw mix, chicken, almonds (or cashews), cranberries, red onion, sesame seeds, sesame sticks (if using), cilantro, and mandarin oranges (optional) in a large bowl.

02 - Combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water in a blender. Blend until smooth.

03 - Lightly pour the dressing over the salad mixture, adjusting the quantity based on your preference for moisture. Gently toss and serve. Leftover dressing can be stored for later use.

# Notes:

01 - You can customize the salad by using cashews instead of almonds. Both offer a unique flavor and texture.

02 - For a fresher taste, consider making your own coleslaw mix using green and purple cabbage with grated carrots.

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