Asian Chicken Cranberry Salad
A refreshing Asian Chicken Cranberry Salad featuring rotisserie chicken, almonds, and a zesty dressing.
Equipment
- blender
Ingredients
Base Ingredients
- 12 cups coleslaw mix 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
- 1-2 small 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 white
- 4 tablespoon low-sodium soy sauce
- 3-4 cloves garlic chopped
- 4 tablespoon honey or brown sugar
- 4 tablespoon minced ginger
- 2 teaspoon 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.
Notes
Originally posted January 2015 here on Reluctant Entertainer.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 29gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 320mgPotassium: 300mgFiber: 4gSugar: 15gVitamin A: 1000IUVitamin C: 25mgCalcium: 100mgIron: 2mg
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