Asian Chicken Cranberry Salad
A refreshing salad combining crunchy coleslaw, rotisserie chicken, and a zesty homemade dressing.
Ingredients
Main Ingredients
- 12 cups coleslaw mix
- 4 cups rotisserie chicken, finely chopped
- 1.5 cups toasted sliced almonds or cashews
- 1.5 cups dried cranberries
- 0.75 cup red onion, finely diced
- 1 cup sesame sticks (optional) Found in the bulk aisle at the grocery store
- 1.5 cups chopped cilantro
- 1 cup mandarin oranges, drained
- 0.25 cup black sesame seeds or regular sesame seeds
- 1 cup extra-virgin olive oil
- 0.5 cup balsamic vinegar Regular or white
- 4 tablespoons low-sodium soy sauce
- 4 cloves garlic, chopped
- 4 tablespoons honey or brown sugar
- 4 tablespoons minced ginger
- 2 teaspoons toasted sesame oil
Instructions
- In a large bowl, layer the coleslaw mix, chopped chicken, almonds or cashews, dried cranberries, red onion, sesame seeds, sesame sticks (if using), and cilantro. Add the mandarin oranges if desired for a sweet touch.
- In a blender, combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil. Add 3 tablespoons of water to help blend the ingredients smoothly. Blend until smooth and creamy.
- Lightly drizzle the dressing over the salad mixture according to your preference for moisture. Gently toss to combine, being careful not to crush the ingredients. You may have some dressing left over, which can be stored in the refrigerator for later use.
- For the best flavor, let the salad sit for about 10 minutes before serving, allowing the flavors to meld together. Serve chilled or at room temperature.
Notes
This salad can be customized with your favorite nuts or seeds. Adjust the sweetness of the dressing by adding more or less honey or brown sugar.