Asian Chicken Cranberry Salad
A delightful Asian Chicken Cranberry Salad packed with flavors and textures. Perfect for any occasion.
Equipment
- blender
Ingredients
Base Ingredients
- 12 cups coleslaw mix about 2 small bags
- 4 cups rotisserie chicken finely chopped
- 1.5 cups toasted sliced almonds or cashews
- 1.5 cups dried cranberries I used Orange Cranberries from Trader Joe’s
- 0.75 cups red onion finely diced
- 1 cup sesame sticks found in the bulk aisle at grocery store – optional
- 1.5 cups chopped cilantro
- 2 cans mandarin oranges drained
- 0.25 cups black sesame seeds or regular sesame seeds
Dressing Ingredients
- 1 cup extra-virgin olive oil
- 0.5 cups balsamic vinegar regular or you can use white
- 4 Tbsp. low-sodium soy sauce
- 3-4 cloves garlic chopped
- 4 Tbsp. honey or brown sugar
- 4 Tbsp. minced ginger
- 2 tsp. toasted sesame oil
Instructions
Preparation Steps
- 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).
- 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. Gently toss and serve. (You may have a little dressing left over.)
Notes
Originally posted January 2015 here on Reluctant Entertainer.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 15mgCalcium: 70mgIron: 2mg
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