Asian Chicken Cranberry Salad
A delicious mix of flavors and textures, perfect for lunch, dinner, or a light snack, featuring crunchy veggies and tender chicken with a sweet and tangy dressing.
Ingredients
Salad Ingredients
- 12 cups 2 small bags of coleslaw mix
- 4 cups rotisserie chicken, finely chopped Can use pre-cooked rotisserie chicken for convenience.
- 1.5 cups toasted sliced almonds or cashews Choose one or mix both for added crunch.
- 1.5 cups dried cranberries
- 3/4 cup red onion, finely diced
- 1 cup sesame sticks (optional) Add for extra texture.
- 1.5 cups chopped cilantro
- 1-2 cans mandarin oranges, drained (optional) Adds sweetness.
- 1/4 cup black sesame seeds or regular sesame seeds
Dressing Ingredients
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 4 Tbsp low-sodium soy sauce Use gluten-free soy sauce for gluten-free option.
- 3-4 cloves garlic, chopped
- 4 Tbsp honey or brown sugar
- 4 Tbsp minced ginger
- 2 tsp toasted sesame oil
Instructions
Preparation
- Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
- Add the mandarin oranges (optional).
Dressing
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water.
- Blend until smooth.
- Lightly pour the dressing over the salad mixture, according to how moist you like the salad.
Serving
- Gently toss and serve. You may have a little dressing left over.
Notes
Store leftovers in an airtight container in the refrigerator for about 2-3 days. Keep the dressing separate to maintain freshness. For variations, swap chicken for shrimp or tofu and add fruits for a fresh twist.