Asian Chicken Cranberry Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
12 cups coleslaw mix (green and purple cabbage with a small amount of carrots)
02 -
4 cups rotisserie chicken, finely chopped
03 -
1 ½ cups toasted sliced almonds or cashews
04 -
1 ½ cups dried cranberries (e.g., orange cranberries)
05 -
¾ cup red onion, finely diced
06 -
1 cup sesame sticks (optional)
07 -
1 ½ cups fresh cilantro, chopped
08 -
1-2 small cans mandarin oranges, drained
→ Dressing
09 -
1 cup extra-virgin olive oil
10 -
½ cup balsamic vinegar (regular or white)
11 -
4 tablespoons low-sodium soy sauce
12 -
3-4 garlic cloves, chopped
13 -
4 tablespoons honey or brown sugar
14 -
4 tablespoons minced ginger
15 -
2 teaspoons toasted sesame oil
16 -
3 tablespoons water
→ Topping
17 -
¼ cup black sesame seeds or regular sesame seeds
# Instructions:
01 -
Toast almonds by microwaving on a paper towel for 1 minute, turning once, or toast under a low broil for 2-3 minutes until golden brown.
02 -
Layer cabbage mix in a large bowl and add chicken, toasted almonds (or cashews), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro. Add the drained mandarin oranges if desired.
03 -
Combine olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, sesame oil, and water in a blender. Blend until smooth.
04 -
Pour the desired amount of dressing over the salad mixture. Gently toss and serve immediately. Reserve any remaining dressing for future use.
# Notes:
01 -
Use freshly minced ginger for the best flavor in the dressing.
02 -
Toast almonds carefully to avoid burning; they should be golden brown.