Asian Chicken Cranberry Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
12 cups coleslaw mix (approximately 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 (e.g., orange cranberries from Trader Joe's)
05 -
¾ cup finely diced red onion
06 -
1 cup sesame sticks (optional)
07 -
1 ½ cups chopped 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 chopped garlic
14 -
4 tablespoons honey or brown sugar
15 -
4 tablespoons minced ginger
16 -
2 teaspoons toasted sesame oil
17 -
3 tablespoons water (for blending)
# Instructions:
01 -
Layer coleslaw mix, chicken, almonds (or cashews), cranberries, red onion, sesame seeds, sesame sticks (if using), and cilantro in a large bowl. Add mandarin oranges, if desired.
02 -
Blend olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water until smooth.
03 -
Lightly pour the dressing over the salad mixture, adjusting quantity based on desired moistness. Gently toss and serve. Any leftover dressing can be stored for later use.