Asian Chicken Cranberry Salad (Print Version)
Savory chicken, fresh greens, cranberries, and almonds drizzled with a ginger sesame dressing.
# Ingredients:
→ Salad Base
01 -
12 cups coleslaw mix
02 -
4 cups finely chopped rotisserie chicken
03 -
1 1/2 cups toasted sliced almonds or cashews
04 -
1 1/2 cups dried cranberries
05 -
3/4 cup finely diced red onion
06 -
1 cup sesame sticks
07 -
1 1/2 cups chopped fresh cilantro
08 -
2 small cans mandarin oranges, drained
09 -
1/4 cup sesame seeds
→ Dressing
10 -
1 cup extra-virgin olive oil
11 -
1/2 cup balsamic vinegar
12 -
4 tablespoons low-sodium soy sauce
13 -
3 to 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
# Steps:
01 -
Combine coleslaw mix, rotisserie chicken, toasted almonds or cashews, dried cranberries, red onion, sesame sticks, chopped cilantro, and sesame seeds in a large mixing bowl. Add drained mandarin oranges if desired.
02 -
Blend olive oil, balsamic vinegar, low-sodium soy sauce, chopped garlic, honey or brown sugar, minced ginger, toasted sesame oil, and water until emulsified and smooth.
03 -
Evenly drizzle the dressing over the salad base, using only the amount necessary for desired coverage. Gently toss to combine and serve immediately. Refrigerate remaining dressing for future use.
# Notes:
01 -
For maximum freshness, dress the salad just before serving to retain optimal texture.