Asian Chicken Cranberry Salad (Printable Version)
# What You’ll Need:
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 (Orange Cranberries from Trader Joe’s used)
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 tbsp low-sodium soy sauce
13 -
3-4 cloves garlic, chopped
14 -
4 tbsp honey or brown sugar
15 -
4 tbsp minced ginger
16 -
2 tsp toasted sesame oil
# Steps to Follow:
01 -
Layer the cabbage mix in a large bowl with chicken, almonds (or cashews), cranberries, red onion, sesame seeds, sesame sticks (optional), and cilantro. Add mandarin oranges (optional).
02 -
Combine olive oil, balsamic vinegar, soy sauce, garlic, honey, minced ginger, toasted sesame oil, and 3 tablespoons water in a blender. Blend until smooth.
03 -
Lightly pour the blended dressing over the salad mixture, adjusting the amount according to your preference. Gently toss to mix and serve.
# Additional Notes:
01 -
You can toast the sliced almonds under a low broil for 2-3 minutes until golden brown.
02 -
Consider making your own cabbage mix with green and purple cabbage and a bit of carrots for added texture and flavor.